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Herbed Cheesecake

Cheesecake isn't just for dessert! This savory version is my family's favorite for merry munching around the holidays. —Julie Tomlin, Watkinswille, Georgia
  • Total Time
    Prep: 15 min. Bake: 55 min. + chilling
  • Makes
    24 servings

Ingredients

  • 3 packages (8 ounces each) cream cheese, softened
  • 2 cups sour cream, divided
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 3 large 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 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 blended.
  • 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.
Nutrition Facts
1 slice: 142 calories, 12g fat (8g saturated fat), 66mg cholesterol, 183mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 4g protein.
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