Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is my version of a recipe I found many years ago in Southern Living. My version has been printed in two of the Gooseberry Patch cookbooks. You can cut this into thin wedges and serve as a first course or luncheon main dish, but I prefer to serve it as a cheeseball with an assortment of crackers. Baking time includes cooling in the oven.

Ingredients Nutrition

Directions

  1. To make the crust, combine the cracker crumbs with the butter and press into the bottom of a 9" or 10" springform pan. Bake in a preheated oven (300 degree) oven for 10 minutes.
  2. Beat the cream cheese until fluffy and add the eggs, one at a time. Stir in the flour, salt and white pepper. Fold in the veggies and pour into prepared springform pan. Bake for 1 hour at 300. Turn the oven off and let the cake cool in the oven for an additional hour before refrigerating it.
  3. PEPPER NOTE: I like to add a variety of colors (red, green, yellow, orange). The purple ones tend to turn gray when cooked so I don't use them.