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Vegetable Cheesecake



  • 1 1/3 cups dry breadcrumbs
  • 1/3 cup butter or margarine, melted
  • 16 ounces Neufchatel cheese, softened
  • 2 eggs
  • 1/3 cup all-purpose flour
  • 8 ounces sour cream
  • 1/4 cup minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3/4 cup shredded carrots
  • 3/4 cup diced green bell pepper
  • 3/4 cup diced sweet red pepper
  • Cucumber slices, fresh dill weed

Cucumber-Dill Sauce

  • 8 ounces plain yogurt
  • 1/3 cup mayonnaise or salad dressing
  • 1/2 cup unpeeled, chopped cucumber
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried whole dill weed

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  1. Combine breadcrumbs and butter. Press on bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
  2. Beat cheese at high speed of an electric mixer until fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add flour and next 4 ingredients; beat until blended.
  5. Pour about one-fourth of sour cream mixture into prepared pan; sprinkle with carrots.
  6. Top with one-third of remaining sour cream mixture; sprinkle with green pepper.
  7. Top with half of remaining sour cream mixture; top with red pepper.
  8. Top with remaining sour cream mixture.
  9. Bake at 300 degrees F for 1 hour or until set.
  10. Turn oven off, and partially open oven door. Leave cheesecake in oven for 1 hour.
  11. Remove cheesecake from oven, and let cool completely.
  12. Cover and chill.
  13. Serve with Cucumber-Dill Sauce.
  14. Garnish with cucumber slices and fresh dill weed, if desired.