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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 24 |
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Cheesecake isn't just for dessert! This savory version is my family's favorite for merry munching around the holidays. Julie Tomlin, Watkinswille, Georgia Ingredients:
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 |
Directions:
1. In a large 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 blended.
2. 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.
3. 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.
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