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Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 142
  • Fat:
  • 12 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 66 mg
  • Sodium:
  • 183 mg
  • Carbohydrate:
  • 3 g
  • Fiber:
  • 0 g
  • Protein:
  • 4 g

Herbed Cheesecake

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

SERVINGS

 24

CATEGORY

 Appetizer

METHOD

 Baked

PREP

 15 min.

COOK

 55 min.

TOTAL

 70 min.

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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008