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Kalamata Cheesecake Appetizer

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 Recipe photo by Taste of Home
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  • Total Time
    Prep: 30 min. Bake: 25 min. + chilling
  • Makes
    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 edges 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 slice: 142 calories, 12g fat (6g saturated fat), 45mg cholesterol, 223mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 3g protein.
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Reviews

Click stars to rate
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.

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