Southeast Dairy Association - sun dried tomato rosemary cheesecake


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.
Prep Time30 mins
Cook Time53 mins
Total Time1 hr 23 mins
Servings: 10


  • 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


  • 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.


Source of recipe: Rebecca Gordon, Buttermilk Lipstick
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