Muffuletta Cheesecake

Name: Muffuletta Cheesecake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 24 servings.
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 sour cream; 1/2 teaspoon Italian seasoning; 1 large egg, lightly beaten; 1 large egg yolk; 2 cups 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

TOTAL TIME: Prep: 25 min. + chilling Bake: 35 min. + chilling YIELD: 24 servings.

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

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 sour cream
1/2 teaspoon Italian seasoning
1 large egg, lightly beaten
1 large egg yolk
2 cups 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

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.

Nutrition Facts

1 slice (calculated without crackers): 267 calories, 23g fat (12g saturated fat), 63mg cholesterol, 526mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 9g protein.