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Kalamata Cheesecake Appetizer

Total Time

Prep: 30 min. Bake: 25 min. + chilling

Makes

24 servings

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 Recipe photo by Taste of Home
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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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