SAVORY HERB CHEESECAKE

Savory Herb Cheesecake image

"I came across the recipe for this scrumptious appetizer while taking an herb gardening course," says Lee-Ann Hamilton, Louisburg, Kansas. "It was the hit of the buffet at our 'End of Class' party.

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 24 servings.

Number Of Ingredients 14

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Ingredients

3 packages (8 ounces each) reduced-fat cream cheese, cubed
2 cups reduced-fat sour cream, divided
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
3/4 cup egg substitute
1/2 cup grated Romano cheese
2 to 4 tablespoons minced fresh basil
1 to 2 tablespoons minced fresh thyme
1 tablespoon cornstarch
1 to 2 teaspoons minced fresh tarragon
2 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
3 tablespoons each chopped sweet red, yellow and orange pepper
3 tablespoons minced chives
Assorted crackers or fresh vegetables

Steps:

In a large bowl, combine the cream cheese, 1 cup sour cream and soup; beat until smooth. Add egg substitute; beat on low just until combined. Add the Romano cheese, basil, thyme, cornstarch, tarragon, garlic and pepper; beat just until blended., Pour into a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 35-45 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes., Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread with remaining sour cream. Garnish with chopped peppers and chives. Serve with crackers or fresh vegetables.

Nutrition Facts : Calories 145 calories, Fat 10g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 282mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.