Muffuletta Cheesecake Recipe
Muffuletta Cheesecake Recipe photo by Taste of Home
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Muffuletta Cheesecake Recipe

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When I needed a party appetizer and couldn’t find a recipe I liked, I created my own. This savory spread boasts the flavors of a classic Italian muffuletta sandwich.—Helen Flamm, Dayton, Ohio
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 35 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 35 min. + chilling

Ingredients

  • 1-1/2 cups crushed butter-flavored crackers (40-45 crackers)
  • 1/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups (12 ounces) sour cream
  • 1/2 teaspoon Italian seasoning
  • 1 egg, lightly beaten
  • 1 egg yolk
  • 2 cups (8 ounces) shredded provolone cheese
  • 1 cup chopped salami
  • OLIVE SALAD:
  • 1/2 cup pimiento-stuffed olives
  • 1/4 cup pitted Greek olives
  • 4 pickled onions
  • 2 tablespoons capers, drained
  • 2 tablespoons olive oil
  • 1 pepperoncini, stem removed
  • 2 teaspoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1 garlic clove
  • SERVING:
  • Assorted crackers or baguette slices

Directions

Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet.
In a large bowl, beat cream cheese until smooth. Gradually beat in sour cream and Italian seasoning. Add egg and egg yolk; beat on low speed just until blended. Fold in provolone cheese and salami. Pour into crust. Bake 35-45 minutes or until center is almost set.
Meanwhile, place olive salad ingredients in a food processor; process until coarsely chopped. Refrigerate, covered, overnight.
Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Top cheesecake with olive salad. Serve with crackers. Yield: 24 servings.
Originally published as Muffuletta Cheesecake in Taste of Home Christmas Annual Annual 2014

  • 1-1/2 cups crushed butter-flavored crackers (40-45 crackers)
  • 1/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups (12 ounces) sour cream
  • 1/2 teaspoon Italian seasoning
  • 1 egg, lightly beaten
  • 1 egg yolk
  • 2 cups (8 ounces) shredded provolone cheese
  • 1 cup chopped salami
  • OLIVE SALAD:
  • 1/2 cup pimiento-stuffed olives
  • 1/4 cup pitted Greek olives
  • 4 pickled onions
  • 2 tablespoons capers, drained
  • 2 tablespoons olive oil
  • 1 pepperoncini, stem removed
  • 2 teaspoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1 garlic clove
  • SERVING:
  • Assorted crackers or baguette slices
  1. Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet.
  2. In a large bowl, beat cream cheese until smooth. Gradually beat in sour cream and Italian seasoning. Add egg and egg yolk; beat on low speed just until blended. Fold in provolone cheese and salami. Pour into crust. Bake 35-45 minutes or until center is almost set.
  3. Meanwhile, place olive salad ingredients in a food processor; process until coarsely chopped. Refrigerate, covered, overnight.
  4. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. Remove rim from pan. Top cheesecake with olive salad. Serve with crackers. Yield: 24 servings.
Originally published as Muffuletta Cheesecake in Taste of Home Christmas Annual Annual 2014

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