SUN-DRIED TOMATO & GREEN ONION CHEESECAKE SQUARES
Crust:
1 1/4 cups flour
6 Tbsp butter, chilled and cut into 6 pieces
1 egg
Filling:
2 (8 oz) pkgs cream cheese
3 eggs
6 garlic cloves, crushed
1/2 tsp dried oregano, crumbled (or 2 tsp fresh)
1/4 tsp salt
1/2 tsp coarse grind black pepper
1 cup sour cream
1/2 cup finely chopped green onions
1/2 cup drained oil-packed sun-dried tomatoes, chopped
Garnish:oil from the sun-dried tomatoes
tender green onion tips, finely chopped
- Preheat the oven to 350 degrees F.
- Blend the flour and butter by pulsing in the processor until the mixture resembles coarse meal.
- Add the egg and process until the dough clumps together.
- Press into a 13x9 inch pan (very thin).
- Bake 10 minutes (the dough may crack) and then cool.
- Beat the cream cheese until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the garlic, oregano, salt, pepper, and sour cream.
- Fold in the green onions and sun-dried tomatoes.
- Pour into the prepared crust and bake at 350 degrees F. for 20 minutes.
- Cool to room temperature and then refrigerate overnight.
- When ready to serve, cut into 12 squares and garnish with a drizzle of sun-dried tomato oil and a pinch of chopped green onion tips.