Tuesday, June 14, 2011

Sun-dried Tomato Pesto Cheescake

I created my own recipe for a savory cheesecake and served it at a birthday brunch that Ellen and I hosted for ourselves this past weekend. I used fat free cream cheese and fat free sour cream and you just can't tell. It is a smooth, creamy, and flavorful cheesecake that is good on bread, bagels, crackers, veggies or just about anything!


2 8 oz tubs of fat free cream cheese
3/4 cup fat free sour cream
1/2 cup prepared pesto
10-12 sun dried tomatoes chopped
2 eggs


Preheat oven to 425 degrees (yes, 425). In a mixer blend all ingredients. Pour into greased spring form pan. Bake for 20 minutes. Turn off heat and open oven door slightly. Let bake for an additional 1 1/2 hours. Refrigerate overnight (don't skip the refrigerating step. It needs to fully chill to be set). Un-mold from spring form pan before serving

1 comment:

  1. Sounds easy and delicious! For sure I won't feel guilty eating a batch of this cheesecake! :P


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