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.
- 1 1⁄4 cups Ritz cracker crumbs
- 1⁄2 cup butter, melted
- 16 ounces cream cheese, softened
- 2 eggs
- 1⁄3 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1⁄4 cup onion, finely chopped
- 1⁄4 cup shredded carrot
- 1⁄4 cup bell pepper, finely chopped
- 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.
- 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.
- 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.