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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup round, buttery cracker crumbs |
3 tablespoons butter or margarine, melted |
2 (8-ounce) packages cream cheese, softened |
1 (16-ounce) container sour cream, divided |
2 (3-ounce) packages goat cheese |
3 large eggs |
1/4 cup chopped fresh chives |
2 tablespoons minced fresh thyme |
fresh spinach leaves |
garnish: fresh thyme sprigs |
Directions:
1. Stir together cracker crumbs and butter; press evenly into bottoms of 4 (4-inch) springform pans.
2. Beat cream cheese, 1 cup sour cream, and goat cheese at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended. Stir in chives and minced thyme, and pour mixture into pans.
3. Bake at 325° for 30 minutes or until almost set. Cool on a wire rack. Cover and chill 8 hours, or freeze up to 1 month.
4. Spread tops evenly with remaining sour cream; remove from pans, and cut into wedges. Serve wedges on spinach leaves with assorted crackers. Garnish, if desired.
5. Note: Cheesecake may be baked in 1 (8-inch) springform pan; bake at 325º for 40 minutes.
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