>>Sun Dried Tomato-Rosemary Cheesecake

Sun Dried Tomato-Rosemary Cheesecake

Ease: Moderate

Yield: 10 people

Preparation time: 30 minutes

Cook Time: 53 minutes

Total Time: Cool 1 hour; chill 4 hours

Source: Rebecca Gordon, Buttermilk Lipstick

Southeast Dairy Association - sun dried tomato rosemary cheesecake
A make-ahead showstopper that’s so-simple to prepare and perfect for holiday bowl game snacking. Let the cheesecake stand at room temperature for about 15 minutes for easy spreading.


  • 1/2 cup finely crushed pita crackers
  • 1 tablespoon butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 2 tablespoons whole milk
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 3 cloves garlic, pressed
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup julienne-cut, sun-dried tomatoes with herbs packed in oil, drained
  • 1/3 cup toasted pine nuts
  • Assorted crackers and crudité
  • Garnish

  • Fresh rosemary


Preheat oven to 325⁰. Line a 6-inch springform pan with parchment paper and lightly grease with cooking spray; place on a baking sheet. Combine cracker crumbs and butter; press firmly into bottom of pan. Bake 8 minutes. Remove from oven and set aside.

Beat cream cheese on medium speed with a mixer until fluffy. Blend in milk and next five ingredients, mixing on low speed. Fold in Parmesan cheese and rosemary; spoon over crust and spread to pan edges. Bake 45-50 minutes or until center is just set when jiggled. Remove from oven and gently run a paring knife between the cheesecake and pan. Cool 1 hour. Cover and refrigerate 4 hours.

Place cheesecake on a serving plate. Toss together sun-dried tomatoes and pine nuts in a small bowl. Spoon mixture over cheesecake and garnish with fresh rosemary. Serve with crackers and crudité.

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