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Kalamata Cheesecake Appetizer Recipe

Kalamata Cheesecake Appetizer Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling YIELD:24 servings

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 large egg, lightly beaten
  • 1 large egg yolk
  • 1/2 cup pitted kalamata olives, chopped
  • 2 teaspoons minced fresh rosemary
  • Halved pitted kalamata olives and fresh rosemary sprigs, optional

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Remove rim from pan. Top cheesecake with halved olives and rosemary sprigs if desired. Yield: 24 servings.

Nutritional Facts

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

Reviews for Kalamata Cheesecake Appetizer

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MY REVIEW
kmdkmdkmd
Reviewed Jul. 5, 2014

"Incredible flavor combination. The pecans in the crust balanced the saltiness of the olives. The creaminess of the cheesecake brought it all together. Served it at a dinner party to rave reviews and requests for the recipe."

MY REVIEW
rustedgold1
Reviewed Apr. 22, 2012

"I didn't like the crust. I ended up using the filling as a spread on crackers and that was pretty good."

MY REVIEW
Daffy405
Reviewed Apr. 11, 2012

"We made this for Easter and it was out of this world. Didn't change a thing."

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