Herbed Cheesecake Recipe

Herbed Cheesecake Recipe photo by Taste of Home

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If this large cheesecake is too large for your gathering, cut it into wedges. Enjoy one now and freeze the other wedges for a fast appetizer in the future.—Ann Chan, Atlanta, Georgia

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Herbed Cheesecake Recipe

Prep: 35 min. Bake: 45 min. + chilling

Yield: 16 Servings

35 45 80

Ingredients

CRUST:
1 egg yolk, beaten
1 cup all-purpose flour
1/2 cup butter, softened
2 teaspoons grated lemon peel
1/2 teaspoon salt
FILLING:
3 packages (8 ounces each) cream cheese, softened
3 tablespoons all-purpose flour
4 eggs, lightly beaten
1 cup grated Parmesan cheese
2/3 cup minced fresh parsley
1 small onion, chopped
1/2 cup chopped pepperoni
2 tablespoons lemon juice
1 tablespoon each minced fresh basil, tarragon and oregano or 1 teaspoon each dried basil, tarragon and oregano
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
Assorted crackers

Directions

In a small bowl, combine the crust ingredients. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheese and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the Parmesan cheese, parsley, onion, pepperoni, lemon juice, herbs, garlic, salt and pepper sauce. Pour into crust.
Bake at 325° for 45-55 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 l hour longer. Refrigerate overnight. Serve with crackers. Yield: 16 servings.

Nutritional Facts 1 slice (calculated without crackers) equals 302 calories, 26 g fat (15 g saturated fat), 136 mg cholesterol, 571 mg sodium, 10 g carbohydrate, trace fiber, 9 g protein.

Originally published as Herbed Cheesecake in Taste of Home Christmas Annual Annual 2010, p15