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
Kalamata Cheesecake Appetizer
Kalamata Cheesecake Appetizer
Prep Time
30 min
Cook Time
25 min
Yield
24 servings
Ingredients
- 1-1/4 cups seasoned bread crumbs
- 1/2 cup finely chopped pecans
- 1/3 cup butter, melted
- FILLING:
- 11 ounces cream cheese, softened
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/2 cup pitted kalamata olives, chopped
- 2 teaspoons minced fresh rosemary
- Optional: Halved pitted kalamata olives and fresh rosemary sprigs
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 edge of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
- Remove rim from pan. If desired, top cheesecake with halved olives and rosemary sprigs.
Nutrition Facts
1 piece: 142 calories, 12g fat (6g saturated fat), 45mg cholesterol, 223mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 3g protein.
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