Suz's Confetti Cheesecake |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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This is my version of a recipe I found many years ago in Southern Living. My version has been printed in two of the Gooseberry Patch cookbooks. You can cut this into thin wedges and serve as a first course or luncheon main dish, but I prefer to serve it as a cheeseball with an assortment of crackers. Baking time includes cooling in the oven. Ingredients:
1 1/4 cups ritz cracker crumbs |
1/2 cup butter, melted |
16 ounces cream cheese, softened |
2 eggs |
1/3 cup flour |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1/4 cup onion, finely chopped |
1/4 cup shredded carrot |
1/4 cup bell pepper, finely chopped |
Directions:
1. To make the crust, combine the cracker crumbs with the butter and press into the bottom of a 9 or 10 springform pan. Bake in a preheated oven (300 degree) oven for 10 minutes.
2. Beat the cream cheese until fluffy and add the eggs, one at a time. Stir in the flour, salt and white pepper. Fold in the veggies and pour into prepared springform pan. Bake for 1 hour at 300. Turn the oven off and let the cake cool in the oven for an additional hour before refrigerating it.
3. PEPPER NOTE: I like to add a variety of colors (red, green, yellow, orange). The purple ones tend to turn gray when cooked so I don't use them.
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