Print Options

Back to Herbed Cheesecake >

Include these items:

Select reviews >

Taste of Home Logo

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.

2 of 2

Herbed Cheesecake (continued)

Directions (continued)

  • Refrigerate leftovers. Yield: 24 servings.
Nutritional 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.