HERBED CHEESECAKE

Herbed Cheesecake image

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

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 24 servings.

Number Of Ingredients 12

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Ingredients

3 packages (8 ounces each) cream cheese, softened
2 cups sour cream, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
3 large 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

Steps:

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., 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.

Nutrition Facts : Calories 142 calories, Fat 12g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 183mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.