Kalamata Cheesecake Appetizer

Kalamata Cheesecake Appetizer Recipe

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

 Taste of Home Magazine.

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:
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 1 cup (8 ounces) sour cream
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 Eggland's Best Egg, lightly beaten
• 1 egg yolk
• 1/2 cup pitted Kalamata olives, chopped
• 2 teaspoons minced fresh rosemary
• Halved pitted Kalamata olives and fresh rosemary sprigs, optional

Nutritional Facts

1 slice (calculated without toppings) equals 142 calories, 12 g fat (6 g saturated fat), 45 mg cholesterol, 223 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.

Directions

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. Yield: 24 servings.

Originally published as Kalamata Cheesecake Appetizer in Taste of Home April/May 2012, p69