Best 3 Layered Vegetable Cheesecake Recipes

Indulge in a culinary masterpiece that tantalizes your taste buds and nourishes your body - the Layered Vegetable Cheesecake. This innovative dish seamlessly blends the richness of a creamy cheesecake with the vibrant flavors of an array of vegetables.

Dive into the medley of textures and colors as you encounter roasted red peppers, sun-dried tomatoes, spinach, and artichokes, each contributing their unique essence to the symphony of flavors. A layer of tangy goat cheese adds a touch of piquancy, while a bed of crispy phyllo dough provides a delightful crunch.

This recipe offers a symphony of culinary delights, catering to various dietary preferences. Whether you are a staunch vegan, a gluten-free enthusiast, or simply seeking a healthier alternative, there's a variation tailored to your needs.

Embark on a culinary journey with the Classic Layered Vegetable Cheesecake, featuring a creamy filling nestled between roasted vegetables and a flaky crust. For a vegan twist, explore the Vegan Layered Vegetable Cheesecake, where cashew cream replaces the dairy, resulting in a lusciously rich and satisfying experience.

If gluten is your concern, rejoice in the Gluten-Free Layered Vegetable Cheesecake. This version swaps out the traditional phyllo dough for a gluten-free alternative, ensuring every bite is equally delightful.

Prepare to be amazed by the versatility of this dish. Elevate your brunch game with the Layered Vegetable Cheesecake Bites, perfect for entertaining guests or enjoying as a quick and satisfying snack.

For a lighter option, whip up the Layered Vegetable Cheesecake Dip, a vibrant and flavorful spread that's perfect for dipping vegetables, crackers, or pita bread.

Get ready to impress your taste buds and embark on a culinary adventure with the Layered Vegetable Cheesecake and its enticing variations. This recipe promises an explosion of flavors, textures, and colors that will leave you craving more. So, gather your ingredients, preheat your oven, and let's create a masterpiece together!

Check out the recipes below so you can choose the best recipe for yourself!

DOUBLE LAYER PUMPKIN CHEESECAKE

Double Layer Pumpkin Cheesecake image

A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.

Provided by Stephanie Phillips

Categories Fruits and Vegetables Vegetables Squash

Time 4h10m

Yield 8

Number Of Ingredients 10

Ingredients

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
½ cup pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ cup frozen whipped topping, thawed

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g

SAVORY SUMMER CHEESECAKE

Savory Summer Cheesecake image

I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.

Provided by Chef John

Categories Main Dishes Savory Pie Recipes

Time 4h15m

Yield 10

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil
1 ½ cups diced bell peppers
½ cup diced yellow onions
1 pinch salt
2 cloves garlic, crushed, or to taste
4 large eggs
¼ cup all-purpose flour
1 ½ teaspoons kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon white sugar
1 cup creme fraiche
3 (8 ounce) packages cream cheese, at room temperature
½ cup grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
4 ¼ ounces plain crackers, finely crushed
¼ teaspoon dried Italian herb blend
3 tablespoons melted butter

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g

SAVORY VEGETABLE CHEESECAKE

Savory Vegetable Cheesecake image

This delicious main-dish cheesecake comes from Mollie Katzen's "The Enchanted Broccoli Forest," which is a delightful vegetarian cookbook. A wonderful way to use us those garden veggies. It is also wonderful served as an appetizer that guests can spread onto little pieces of toast.

Provided by Irmgard

Categories Vegetable

Time 2h

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3 cups grated zucchini
3 tablespoons butter
1 cup minced onion
3 cloves garlic, crushed
1/2 teaspoon salt
1 cup grated carrot
3 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup freshly minced parsley
1 tablespoon lemon juice
3 cups ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese (please use fresh)
4 large eggs
fresh ground black pepper
2 medium tomatoes, sliced into rounds,then sliced in half so the slices look like the letter d
3 -4 tablespoons breadcrumbs

Steps:

Preheat oven to 375 degrees farenheit.
Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
Put the grated zucchini into a colander.
Salt lightly, and let is sit about 15 minutes, then squeeze out any excess moisture.
Saute the onions in butter with 1/2 t salt.
When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
Keep stirring and cook over medium heat for about 8 minutes.
Remove from heat and stir in the parsley and lemon.
Beat the cheeses and eggs together until well blended.
(Hello, Kitchenaid mixer!) When the cheese and egg mixture is nice and fluffy, fold in the veggies.
Season to taste with black pepper.
Pour the mixture into the springform pan.
Bake uncovered for 30 minutes-- then pull it out for a minute.
Remember those tomatoes?
Dredge them in the breadcrumbs and decorate the top of the cheesecake with them in a pretty spiral pattern.
Reduce the oven heat to 350 degrees, and bake another 30 minutes.
Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
Then, take it out of the oven and let it cool about 10 more minutes before cutting and serving.

Tips:

Use fresh vegetables. Fresh vegetables will give your cheesecake the best flavor and texture.
Cut the vegetables into small pieces. This will help them cook evenly.
Don't overcook the vegetables. Overcooked vegetables will be mushy and lose their flavor.
Use a good quality cream cheese. This is the key ingredient in the cheesecake, so make sure you use a brand that you trust.
Don't overbeat the cream cheese. Overbeaten cream cheese will be lumpy and dense.
Use a springform pan. This will make it easy to remove the cheesecake from the pan.
Chill the cheesecake for at least 4 hours before serving. This will allow the flavors to meld and the cheesecake to set properly.

Conclusion:

This layered vegetable cheesecake is a delicious and unique way to enjoy your vegetables. It's perfect for a party or potluck, and it's sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to eat your vegetables, give this cheesecake a try!