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Roasted Vegetable Cheesecake

Roasted Vegetable Cheesecake (or dip) 


  • 5 ounces yellow onions- chopped 
  • 5 ounces peppers (red peppers make the dish “pop” a bit more)- chopped  
  • 4 ounces of zucchinis- diced 
  • 2 ounces yellow zucchini squash- diced  
  • 2 ounces of shredded carrots  
  • 2 teaspoons of oil  
  • 1 teaspoon of salt  
  • 1 teaspoon of black pepper 
  • 1.5 lbs of softened cream cheese  
  • 8 ounces of croutons, crushed (first set)  
  • 2 ounces of shredded parmesan cheese 
  • 3 ounces of sun-dried tomatoes (optional)  
  • 2 eggs  
  • 2 ounces of croutons, crushed (second set)  


  1. Combine onions, red peppers, zucchini, yellow squash, carrots, olive oil, salt and pepper and roast on a sheet pan at 350 degrees for 5 minutes. Remove from the oven and set aside to cool for a couple minutes.  
  2. Combine roasted vegetable mixture with cream cheese, the first set of crushed croutons, parmesan cheese, sun-dried tomatoes, and eggs in a large mixing bowl. Stir well. 
  3. Grease 9” springform pan. Pour the second set of croutons into pan and up the sides of the pan to make a crust.  
  4. Pour vegetable/cheese mixture into the prepared 9” springform pan. Press mixture firmly till it is evenly distributed, and no air gaps remain. 
  5. Bake in 350 degree oven for 25-30 minutes or until a light brown crust forms and the cheesecake is firm. 
  6. Once the cake is cool, use a sharp knife to slice. Be sure to wipe the knife after each cut. Garnish with grilled zucchini.  

Makes (1) 9” cheesecake, designed to be cut into 12 slices  

Recipe Notes: All of the vegetables are interchangeable for whatever you have. To create this as a dip, omit the eggs and the second set of crushed croutons; add 1 cup of sour cream.