[CH] Savory Roasted Red Pepper Cheesecake

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One could imagine things other than red peppers, and other substitutions...

Savory Roasted Red Pepper Cheesecake

3 tbsp fine, dry breadcrumbs
1.5  8-oz. packages cream cheese, softened
1/4 cup milk
2 large eggs
1  1/3-oz package creamy tomato pasta sauce mix (substitutions abound...)
1  7-oz. jar roasted red peppers, drained and finely chopped (~2/3 cup)
1/2 cup chopped green onions
1/2 cup (2 oz.) shredded Gouda or Jarlsberg cheese
Garnish:  parsley sprig
French baguette, sliced & roasted


Coat a 6-inch springform pan with vegetable cooking spray, sprinkle with
breadcrumbs
Beat cream cheese at medium speed until smooth; gradually add milk, beating
until smooth. Add eggs one at a time, beating well after each addition.
Stir in sauce mix and next 3 ingredients. Pour into prepared pan.
Bake at 325° F for 55 to 60 minutes or until almost set. Cool completely in
pan, then remove. Cover and chill 8 hours. Garnish, if desired, and serve
with toasted baguette slices.

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