Herbed Cheesecake Recipe
Herbed Cheesecake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Cheesecake isn't just for dessert! This savory version is my family's favorite for merry munching around the holidays. —Julie Tomlin, Watkinswille, Georgia
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 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 mixing 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 smooth.
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. Refrigerate leftovers. Yield: 24 servings.
Originally published as Herbed Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p27

Nutritional Facts

1 slice: 142 calories, 12g fat (8g saturated fat), 66mg cholesterol, 183mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 4g protein.

  • 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
  1. In a large mixing 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 smooth.
  2. 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.
  3. Refrigerate for at least 4 hours or overnight. Remove sides of pan. Spread remaining sour cream over top. Serve with crackers. Refrigerate leftovers. Yield: 24 servings.
Originally published as Herbed Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p27

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Reviews forHerbed Cheesecake

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MY REVIEW
busswits User ID: 847780 90571
Reviewed Apr. 26, 2011

"This is an excellent dip with crackers - it goes a long way, tastes great and is so fun and easy to make. Everyone asks for the recipe!"

MY REVIEW
busswits User ID: 847780 90570
Reviewed Jun. 19, 2008

"This is absolutely wonderful and easy to make. Everywhere I take it I receive rave reviews. Try it, you'll like it!"

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