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Herbed Cheesecake

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
24 ServingsPrep: 15 min. Bake: 55 min. + chilling

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.
© Taste of Home 2013

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Herbed Cheesecake (continued)

Directions (continued)

  • Refrigerate leftovers. Yield: 24 servings.
Nutrition 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.
© Taste of Home 2013