Sun-Dried Tomato Cheesecake Squares

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/4 cups all-purpose flour
• 6 tablespoons butter
• 1 egg
• 1/2 cup oil-packed sun-dried tomatoes
• 1 tablespoon olive oil
• 6 cloves garlic, chopped
• 2 teaspoons chopped fresh oregano
• 3 eggs
• 16 ounces cream cheese
• 1 cup sour cream
• 1/2 cup chopped green onions

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C). In a bowl, rub the butter into the flour until crumbly, then mix in the 1 egg until a dough forms.

2. Press the dough evenly into the bottom of an 8-inch square pan. Bake for 15 minutes until just set and lightly golden, then cool slightly. Lower the oven to 325°F (163°C).

3. While the crust bakes, heat the tablespoon of olive oil in a small skillet over medium heat. Add the chopped garlic and cook for 2 minutes until fragrant, without browning. Cool.

4. Drain the oil-packed sun-dried tomatoes, pat dry and chop finely. Chop the green onions and the fresh oregano.

5. In a large bowl, beat the cream cheese until smooth. Beat in the sour cream, then the 3 eggs one at a time until just combined.

6. Stir in the cooked garlic, chopped sun-dried tomatoes, oregano and green onions until evenly distributed.

7. Pour the filling over the crust and smooth the top. Bake for about 30 minutes until the center reaches 160°F (71°C) and only slightly wobbles.

8. Cool the pan on a rack for 1 hour, then refrigerate for at least 1 hour until firm. Cut into squares and serve cold.