Taste of Home
Herbed Cheesecake Appetizer
TOTAL TIME: Prep: 35 min. Bake: 45 min. + chilling
YIELD: 16 servings.
If this large cheesecake is too large for your gathering, cut it into wedges. Enjoy one now and freeze the other wedges for a fast appetizer in the future. —Ann Chan, Atlanta, Georgia
Ingredients
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CRUST:
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1 large egg yolk, beaten
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1 cup all-purpose flour
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1/2 cup butter, softened
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2 teaspoons grated lemon zest
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1/2 teaspoon salt
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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3 tablespoons all-purpose flour
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4 large eggs, lightly beaten
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1 cup grated Parmesan cheese
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2/3 cup minced fresh parsley
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1 small onion, chopped
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1/2 cup chopped pepperoni
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2 tablespoons lemon juice
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1 tablespoon each minced fresh basil, tarragon and oregano or 1 teaspoon each dried basil, tarragon and oregano
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1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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2 garlic cloves, minced
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1 teaspoon salt
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1/2 teaspoon hot pepper sauce
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Assorted crackers
Directions
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1.
In a small bowl, combine the crust ingredients. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack.
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2.
In a large bowl, beat cream cheese and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the Parmesan cheese, parsley, onion, pepperoni, lemon juice, herbs, garlic, salt and pepper sauce. Pour into crust.
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3.
Bake at 325° for 45-55 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 l hour longer. Refrigerate overnight. Serve with crackers.
Nutrition Facts
1 slice: 302 calories, 26g fat (15g saturated fat), 136mg cholesterol, 571mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 9g protein.
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