Discover our roasted red pepper cheesecake from My Food and Family. Make this cheesecake for a dessert buffet or for a dinner party!
Provided by My Food and Family
Categories Dairy
Time 6h5m
Yield 36 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Line 9-inch-square pan with foil, with ends of foil extending over sides of pan. Combine cracker crumbs, butter and onions; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese in large bowl with mixer until creamy. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in cheddar and peppers; pour over crust.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours.
- Use foil handles to lift cheesecake from pan; spread with marmalade.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 120 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 2 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love