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Herb Cheesecake

Source of Recipe

from tasteofhome online newsletter


Recipe Introduction

Cheesecake isn't just for dessert! This savory version is my family's favorite for merry munching around the holidays. --Julie T., Watkinsville, Georgia

Recipe Link: images.reimanpub.com/newsletters/special_editions/12.18.03_TOH/O_HHTOH_12_2003.htm

List of Ingredients

Herb Cheesecake

3 packages (8 ounces each) cream cheese,
softened
2 cups (16 ounces) sour cream, divided
1 can (10-3/4 ounces) condensed
cream of celery soup, undiluted
3 eggs
1/2 cup grated Romano cheese
3 garlic cloves, minced
1 tablespoon cornstarch
2 tablespoons minced fresh basil
or 2 teaspoons dried basil
1 tablespoon minced fresh thyme
or 1 teaspoon dried thyme
1/2 teaspoon Italian seasoning
1/2 teaspoon coarsely ground pepper
Assorted crackers

In a large mixing bowl, beat the cream cheese, 1 cup sour cream and soup until smooth. Add the eggs, Romano cheese, garlic, cornstarch, basil, thyme, Italian seasoning and pepper; beat until smooth.
Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate for at least 4 hours or overnight. Remove sides of pan. Spread remaining sour cream over top. Serve with crackers. Refrigerate leftovers. Yield: 24 servings.


Recipe