Herbed Cheesecake Recipe

Herbed Cheesecake Recipe photo by Taste of Home

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Cheesecake isn't just for dessert! This savory version is my family's favorite for merry munching around the holidays. —Julie Tomlin, Watkinswille, Georgia

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Herbed Cheesecake Recipe

Prep: 15 min. Bake: 55 min. + chilling

Yield: 24 Servings

15 55 70

Ingredients

3 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
3 eggs
1/2 cup grated Romano cheese
3 garlic cloves, minced
1 tablespoon cornstarch
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon Italian seasoning
1/2 teaspoon coarsely ground pepper
Assorted crackers

Directions

In a large bowl, beat the cream cheese, 1 cup sour cream and soup until smooth. Add the eggs, Romano cheese, garlic, cornstarch, basil, thyme, Italian seasoning and pepper; beat until blended.
Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate for at least 4 hours or overnight. Remove sides of pan. Spread remaining sour cream over top. Serve with crackers. Refrigerate leftovers. Yield: 24 servings.

Nutritional Facts 1 serving (1 slice) equals 142 calories, 12 g fat (8 g saturated fat), 66 mg cholesterol, 183 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.

Originally published as Herbed Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p27