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Kalamata Cheesecake Appetizer Recipe

2 years ago

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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.
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Prep Time 30 minutes
Cook Time 25 minutes
Servings
MetricUS Imperial
Ingredients
FILLING
Prep Time 30 minutes
Cook Time 25 minutes
Servings
MetricUS Imperial
Ingredients
FILLING
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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. Top cheesecake with halved olives and rosemary sprigs if desired.

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