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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


  • 1-1/4 cups seasoned bread crumbs
  • 1/2 cup finely chopped pecans
  • 1/3 cup butter, melted
  • 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


  • 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) equals 142 calories, 12 g fat (6 g saturated fat), 45 mg cholesterol, 223 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.

Reviews for Kalamata Cheesecake Appetizer

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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."

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."

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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