Cheddar Vegetable Torte

Deb Crane


Savory cheesecakes are a wonderful and easy to transport appetizer. This recipe is good hot, cold, or at room temperature making it a perfect addition to your party buffet. Easy and make ahead!
I started with an old recipe from Country Woman and from there made it my own. Simply delicious and received rave reviews on several occasions!

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1 1/3 c
italian bread crumbs, or crushed crackers of your choice
1/4 c
2 c
shredded cheddar cheese (8 ounces)
small zucchini, finely chopped
small fresh mushrooms,sliced
1/3 c
chopped sweet onion
1/4 c
chopped sweet red pepper
1 Tbsp
olive oil
8 oz
spreadable garlic and herb cream cheese
eggs, beaten
2 Tbsp
crumbled cooked bacon
2 Tbsp
shredded parmesan cheese


1Preheat oven to 375 degrees.
Butter a spring form pan and line the outside with aluminum foil.
2In a bowl, combine bread crumbs (or crushed crackers) and the butter.
Press into bottom of prepared spring form pan.
3Sprinkle cheddar cheese on top of the bread crumb crust.
4In a skillet, saute zucchini,mushrooms,onion and pepper in the olive oil until tender.
Spoon over the cheddar cheese layer.
5In a separate bowl (or Kitchen Aid) beat cream cheese until smooth. Add eggs and beat until combined well. Stir in bacon pieces.
Pour this over the top of the vegetable layer.
Sprinkle the parmesan cheese on top.
6Place in preheated oven on a baking sheet, and bake for 30-35 minutes until the center is almost set.
Cool on wire rack for 10 minutes before removing from spring form pan carefully.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #easy, #Brunch, #Appetizer