Name: Kalamata Cheesecake Appetizer
Prep time: 30 min
Cook time: 30 min
Yield: 2
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Kalamata Cheesecake Appetizer

1. 1-1/4 cups seasoned bread crumbs -

2. 1/2 cup finely chopped pecans -

3. 1/3 cup butter, melted -

4. Filling: -

5. 11 ounces cream cheese, softened -

6. 1 cup sour cream -

7. 1 tablespoon all-purpose flour -

8. 1/4 teaspoon salt -

9. 1/4 teaspoon pepper -

10. 1 large egg, room temperature -

11. 1 large egg yolk, room temperature -

12. 1/2 cup pitted kalamata olives, chopped -

13. 2 teaspoons minced fresh rosemary -

14. Optional: Halved pitted kalamata olives and fresh rosemary sprigs -

How to cook deliciously - Kalamata Cheesecake Appetizer

1. Stage

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. Stage

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. Stage

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.

4. Stage

Remove rim from pan. If desired, top cheesecake with halved olives and rosemary sprigs.