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Savory Roasted Red Pepper Cheesecake

Yield 1 (6-inch) cheesecake


  • 3 tablespoons fine, dry breadcrumbs
  • 1 1/2 (8-ounce) packages cream cheese, softened
  • 1/4 cup milk
  • 2 large eggs
  • 1 (1.3-ounce) package creamy tomato pasta sauce mix
  • 1 (7-ounce) jar roasted red peppers, drained and finely chopped (about 2/3 cup)
  • 1/2 cup chopped green onions
  • 1/2 cup (2 ounces) shredded Jarlsberg or Gouda cheese
  • Garnish: parsley sprig
  • French baguette, sliced and toasted

How to Make It

  1. Coat a 6-inch springform pan with vegetable cooking spray; sprinkle with breadcrumbs.

  2. Beat cream cheese at medium speed with an electric mixer until smooth; gradually add milk, beating until smooth. Add eggs, 1 at a time, beating well after each addition.

  3. Stir in sauce mix and next 3 ingredients. Pour into prepared pan.

  4. Bake at 325° for 55 to 60 minutes or until almost set. Cool completely in pan; remove from pan. Cover and chill 8 hours. Garnish, if desired, and serve with toasted baguette slices.

  5. Note: In testing we used Knorr Parma Rosa pasta sauce mix.