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Sun-Dried Tomato and Dill Cheesecake

By Judith Finlayson

Sun-Dried Tomato and Dill Cheesecake


Sun-Dried Tomato and Dill Cheesecake

Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson

When biting into this tasty cheesecake, you’ll be hit with an appealing burst of sun-dried tomato flavor. All it needs is simple crackers. It’s also delicious on celery sticks.

Make ahead

You’ll achieve best results if you make this cheesecake the day before you intend to serve it and chill it overnight.


Serves 6

Works best in a large (minimum 5 quart) oval slow cooker

  7-inch (17.5 cm) 6-cup (1.5 L) soufflé dish, lined with greased heavy-duty foil, or 7-inch (17.5 cm) well-greased springform pan (see Tip, below)


1 cup                        cracker crumbs, such as wheat thins                       250 mL

2 tbsp                       melted butter                                                                         25 mL


1                                 package (8 oz/250 g) cream cheese,                                    1

2                                 eggs                                                                                                       2

12 cup                    coarsely chopped dill                                                     125 mL

14 cup                    chopped sun-dried tomatoes, packed                       50 mL
                                    in olive oil, drained

2 tbsp                       finely chopped green onion or chives                       25 mL


                                    Freshly ground black pepper

34 cup                    shredded Emmenthal or Swiss cheese                  175 mL

1.   Crust: In a bowl, combine cracker crumbs and melted butter. Press mixture into the bottom of prepared dish. Place in freezer until ready to use.

2.     Cheesecake: In a food processor fitted with a metal blade, combine cream cheese and eggs. Process until smooth. Add dill, sun-dried tomatoes and green onion. Season to taste with salt and pepper. Pulse until blended (do not overmix). Add cheese and pulse just until blended. Pour mixture over crust. Cover dish tightly with foil and secure with a string. (If using a springform pan, see Tip, below.) Place dish in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides.

3.   Cover and cook on High for 3 hours, or until edges are set and center is slightly jiggly. Remove from slow cooker and chill thoroughly, preferably overnight.



If using a springform pan, ensure that water doesn’t seep into the cheesecake by wrapping the bottom of the pan in one large seamless piece of foil that extends up the sides and over the top. Cover the top with a single piece of foil that extends down the sides and secure with a string.