Kalamata Cheesecake Appetizer

Name: Kalamata Cheesecake Appetizer
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24 servings.
Ingredients: 1-1/4 cups seasoned bread crumbs; 1/2 cup finely chopped pecans; 1/3 cup butter, melted; FILLING:; 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened; 1 cup (8 ounces) sour cream; 1 tablespoon all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 large egg, lightly beaten; 1 large egg yolk; 1/2 cup pitted kalamata olives, chopped; 2 teaspoons minced fresh rosemary; Halved pitted kalamata olives and fresh rosemary sprigs, optional

It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version "tame" the Kalamata olives, so even if you shy away from Kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California

Ingredients

1-1/4 cups seasoned bread crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1 large egg yolk
1/2 cup pitted kalamata olives, chopped
2 teaspoons minced fresh rosemary
Halved pitted kalamata olives and fresh rosemary sprigs, optional

Directions

In a small bowl, combine bread crumbs and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sour cream, flour, salt and pepper until smooth. Add egg and egg yolk; beat on low speed just until combined. Fold in chopped olives and minced rosemary. Pour over crust. Return pan to baking sheet.
Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. Top cheesecake with halved olives and rosemary sprigs if desired.

Nutrition Facts

1 slice (calculated without toppings): 142 calories, 12g fat (6g saturated fat), 45mg cholesterol, 223mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 3g protein.

Originally published as Greek Kalamata Olive Cheesecake Appetizer in Taste of Home April/May 2012

Reviews

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Average Rating:

kmdkmdkmd

Jul 5, 2014

Incredible flavor combination. The pecans in the crust balanced the saltiness of the olives. The creaminess of the cheesecake brought it all together. Served it at a dinner party to rave reviews and requests for the recipe.
rustedgold1

Apr 22, 2012

I didn't like the crust. I ended up using the filling as a spread on crackers and that was pretty good.
Daffy405

Apr 11, 2012

We made this for Easter and it was out of this world. Didn't change a thing.