Name: Muffuletta Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 1-1/2 cups crushed butter-flavored crackers (40-45 crackers) -; 1/3 cup butter, melted -; 2 packages (8 ounces each) cream cheese, softened -; 1-1/2 cups sour cream -; 1/2 teaspoon Italian seasoning -; 1 large egg, lightly beaten -; 1 large egg yolk -; 2 cups shredded provolone cheese -; 1 cup chopped salami -; OLIVE SALAD: -; 1/2 cup pimiento-stuffed olives -; 1/4 cup pitted Greek olives -; 4 pickled onions -; 2 tablespoons capers, drained -; 2 tablespoons olive oil -; 1 pepperoncini, stem removed -; 2 teaspoons lemon juice -; 1 teaspoon Italian seasoning -; 1 garlic clove -; SERVING: -; Assorted crackers or baguette slices -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Muffuletta Cheesecake

1. 1-1/2 cups crushed butter-flavored crackers (40-45 crackers) -

2. 1/3 cup butter, melted -

3. 2 packages (8 ounces each) cream cheese, softened -

4. 1-1/2 cups sour cream -

5. 1/2 teaspoon Italian seasoning -

6. 1 large egg, lightly beaten -

7. 1 large egg yolk -

8. 2 cups shredded provolone cheese -

9. 1 cup chopped salami -

10. OLIVE SALAD: -

11. 1/2 cup pimiento-stuffed olives -

12. 1/4 cup pitted Greek olives -

13. 4 pickled onions -

14. 2 tablespoons capers, drained -

15. 2 tablespoons olive oil -

16. 1 pepperoncini, stem removed -

17. 2 teaspoons lemon juice -

18. 1 teaspoon Italian seasoning -

19. 1 garlic clove -

20. SERVING: -

21. Assorted crackers or baguette slices -

How to cook deliciously - Muffuletta Cheesecake

1. Stage

Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet.

2. Stage

In a large bowl, beat cream cheese until smooth. Gradually beat in sour cream and Italian seasoning. Add egg and egg yolk; beat on low speed just until blended. Fold in provolone cheese and salami. Pour into crust. Bake 35-45 minutes or until center is almost set.

3. Stage

Meanwhile, place olive salad ingredients in a food processor; process until coarsely chopped. Refrigerate, covered, overnight.

4. Stage

Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

5. Stage

Remove rim from pan. Top cheesecake with olive salad. Serve with crackers.