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Kalamata Cheesecake Appetizer

It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version "tame" the Kalamata olives, so even if you shy away from Kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California

24 ServingsPrep: 30 min. Bake: 25 min. + chilling

Ingredients

1-1/4 cups seasoned bread crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
1 egg yolk
1/2 cup pitted Kalamata olives, chopped
2 teaspoons minced fresh rosemary
Halved pitted Kalamata olives and fresh rosemary sprigs, optional

Directions

In a small bowl, combine bread crumbs and pecans; stir in butter.
Press onto the bottom of a greased 9-in. springform pan. Place pan
on a baking sheet. Bake at 350° for 12 minutes. Cool on a wire
rack.
In a large bowl, beat the cream cheese, sour cream, flour, salt and
pepper until smooth. Add egg and egg yolk; beat on low speed just
until combined. Fold in chopped olives and minced rosemary. Pour
over crust. Return pan to baking sheet.

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Kalamata Cheesecake Appetizer (continued)

Directions (continued)

Bake for 25-30 minutes or until center is almost set. Cool on a wire
rack for 10 minutes. Loosen edges of cheesecake from pan with a
knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. Top cheesecake with halved olives and rosemary
sprigs if desired. Yield: 24 servings.

Nutrition Facts: 1 slice (calculated without toppings) equals 142 calories, 12 g fat (6 g saturated fat), 45 mg cholesterol, 223 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.