MUFFULETTA CHEESECAKE

Muffuletta Cheesecake image

When I needed a party appetizer and couldn't find a recipe I liked, I created my own. This savory spread boasts the flavors of a classic Italian muffuletta sandwich. -Helen Flamm, Dayton, Ohio

Provided by Taste of Home

Time 1h

Yield 24 servings.

Number Of Ingredients 21

Ingredients

1-1/2 cups crushed butter-flavored crackers (40-45 crackers)
1/3 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sour cream
1/2 teaspoon Italian seasoning
1 large egg, lightly beaten
1 large egg yolk
2 cups shredded provolone cheese
1 cup chopped salami
OLIVE SALAD:
1/2 cup pimiento-stuffed olives
1/4 cup pitted Greek olives
4 pickled onions
2 tablespoons capers, drained
2 tablespoons olive oil
1 pepperoncini, stem removed
2 teaspoons lemon juice
1 teaspoon Italian seasoning
1 garlic clove
SERVING:
Assorted crackers or baguette slices

Steps:

Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., In a large bowl, beat cream cheese until smooth. Gradually beat in sour cream and Italian seasoning. Add egg and egg yolk; beat on low speed just until blended. Fold in provolone cheese and salami. Pour into crust. Bake 35-45 minutes or until center is almost set. , Meanwhile, place olive salad ingredients in a food processor; process until coarsely chopped. Refrigerate, covered, overnight., Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with olive salad. Serve with crackers.

Nutrition Facts : Calories 267 calories, Fat 23g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 526mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.