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Savory Herb Cheesecake

"I came across the recipe for this scrumptious appetizer while taking an herb gardening course," says Lee-Ann Hamilton, Louisburg, Kansas. "It was the hit of the buffet at our 'End of Class' party.

24 ServingsPrep: 15 min. Cook: 35 min. + chilling

Ingredients

3 packages (8 ounces each) reduced-fat cream cheese, cubed
2 cups (16 ounces) reduced-fat sour cream, divided
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
3/4 cup egg substitute
1/2 cup grated Romano cheese
2 to 4 tablespoons minced fresh basil
1 to 2 tablespoons minced fresh thyme
1 tablespoon cornstarch
1 to 2 teaspoons minced fresh tarragon
2 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
3 tablespoons each chopped sweet red, yellow and orange pepper
3 tablespoons minced chives
Assorted crackers or fresh vegetables

Directions

In a large bowl, combine the cream cheese, 1 cup sour cream and soup;
beat until smooth. Add egg substitute; beat on low just until
combined. Add the Romano cheese, basil, thyme, cornstarch, tarragon,
garlic and pepper; beat just until blended.
Pour into a 9-in. springform pan coated with cooking spray. Place pan
on a baking sheet. Bake at 350° for 35-45 minutes or until

2 of 2

Savory Herb Cheesecake (continued)

Directions (continued)

center is almost set. Turn oven off; leave cheesecake in oven with
door ajar for 30 minutes.
Remove from oven. Carefully run a knife around edge of pan to loosen.
Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just
before serving, spread with remaining sour cream. Garnish with
chopped peppers and chives. Serve with crackers or fresh vegetables.
Yield: 24 servings.

Nutrition Facts: 1/4 cup equals 145 calories, 10 g fat (6 g saturated fat), 35 mg cholesterol, 282 mg sodium, 6 g carbohydrate, trace fiber, 7 g protein.