Suz's Confetti Cheesecake

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.

• Ready In: 2 hrs 15 mins
• Serves: 10-12

Ingredients

• 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

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.