Sun-Dried Tomato Cheesecake Squares
Submitted by Flew
Savory cheesecake squares with sun-dried tomatoes, garlic, oregano, and cream cheese on a buttery shortcrust. These bite-sized appetizers are rich, tangy, and made for sharing at parties.
YIELD
20 servingsPREP
30 minCOOK
30 minREADY
1 hrsCheesecake goes savory, and honestly? It might be even better this way.
A thin, buttery shortcrust gets topped with a velvety filling of cream cheese, sour cream, sun-dried tomatoes, six cloves of garlic, and fresh oregano. Cut into squares, these little bites are the kind of appetizer that disappears from the platter before you even set it down.
Serve them at room temperature for the best texture and flavor. They’re sturdy enough for a buffet table and elegant enough for a dinner party.
Kitchen Tips
- Use oil-packed sun-dried tomatoes for the best flavor. Reserve that tomato oil for the filling.
- Don’t overwork the crust dough. Mix just until it clumps together for a tender, crumbly base.
- Let the cream cheese come fully to room temperature before blending so the filling stays silky smooth.
- These keep well in the fridge for up to 2 days. Bring to room temp before serving for the creamiest bite.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Drain tomatoes, reserving 1 tablespoon oil.
Make crust - blend flour and butter until mix resembles coarse crumbs.
Add egg and blend just until dough begins to clump.
Press onto bottom of 13×9 inch baking dish (dough will be thin).
Bake about 10 minutes, until light golden.
Cool.
Make filling: in processor, finely chop tomatoes with reserved oil, garlic and oregano.
Blend in eggs.
Add cream cheese and blend until smooth.
Add sour cream and blend until combined.
Transfer filling to bowl and mix in chopped green onion.
Season to taste with salt and pepper.
Pour filling into crust and bake until filling puffs and is light brown, about 20 minutes.
Cool to room temp and cut into squares.
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