HERBED CHEESECAKE APPETIZER
If this large cheesecake is too large for your gathering, cut it into wedges. Enjoy one now and freeze the other wedges for a fast appetizer in the future. -Ann Chan, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, combine the crust ingredients. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the Parmesan cheese, parsley, onion, pepperoni, lemon juice, herbs, garlic, salt and pepper sauce. Pour into crust., Bake at 325° for 45-55 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 l hour longer. Refrigerate overnight. Serve with crackers.
Nutrition Facts : Calories 302 calories, Fat 26g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 571mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
SAVORY HERB CHEESECAKE
I love to create cheesecakes. My husband makes wine. Today I created one that will pair nicely with crackers, veggies, fruit and a bottle of wine. Voila, my savory herb cheesecake.... It's what's for dinner!
Provided by Kim Phillips-Randolph @n2cookn
Categories Cheese Appetizers
Number Of Ingredients 12
Steps:
- Add melted butter to crushed crackers. Press in bottom of a springform pan. Bake 350 degrees for 10 minutes.
- Mix cream cheese with ricotta. Set aside. In food processor, add herbs, garlic and olive oil. Chop. Add to cheese mixture. Add Parmesan cheese. Mix well. Add eggs one at a time. When mixed, pour over crust. Bake 325 degrees for 35-40 minutes.
- Run knife around edge. Cool for 10 minutes. Remove rim. Let cool. Add a sprig of rosemary, thyme and basil leaves for decoration. Serve with crackers, fruit, vegetables, wine or whatever you wish.
HERB & ROASTED PEPPER CHEESECAKE
Roasted red peppers and fresh herbs basil, chive and thyme add notes of sweetness, licorice and a hint of peppery finish in ways that will surprise you. Add a drizzle of oil just before serving, and pass the pita chips. -Laura Julian, Amanda, Ohio
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan., Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.
Nutrition Facts : Calories 134 calories, Fat 12g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 333mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
SAVORY SUMMER CHEESECAKE
I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.
Provided by Chef John
Categories Main Dishes Savory Pie Recipes
Time 4h15m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
- Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
- While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
- Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
- Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
- Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
- Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
- Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g
HERBED CHEESE SPREAD
This spread definitely lives up to its name. Flavored with six different herbss, it is one of the best cream cheese spreads I've had.-Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and butter until smooth. Stir in the parsley, chives, chervil, garlic, tarragon and lemon-pepper seasoning., Transfer to a small serving dish. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 15 minutes before serving. Serve with crackers.
Nutrition Facts : Calories 100 calories, Fat 10g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 104mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SAVORY HERB CHEESECAKE
Plan ahead: You can prepare and bake cheesecake up to 1 week ahead and refrigerate. I found this recipe in Woman's Day magazine. I have not tried it but I'm posting it for safe keeping.
Provided by internetnut
Categories Cheese
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350. Line the bottom of an 8x3-inch springform pan with nonstick foil and coat sides with nonstick spray.
- Crust: Pulse pecans and breadcrumbs in food processor until nuts are finely ground. Add butter; pulse until mixture forms moist, coarse crumbs. Press onto bottom of prepared pan. Bake 8-10 minutes, until crust is set and pale golden. Cool on wire rack. Raise oven temperature to 425.
- Filling: Beat cream cheese, goat cheese, sour cream and Parmesan in a large bowl with mixer on medium speed until creamy. Beat in eggs until smooth, then remaining filling ingredients until incorporated. Pour into prepared crust and smooth the top.
- Place pan in oven; reduce temperature to 325. Bake 45-50 minutes until light golden on top and set in the middle. Cool in pan on wire rack. Cover and refrigerate. To serve, let cheesecake come to room temperature. Remove sides from pan; slide cheesecake from bottom of pan onto serving plate, removing foil. Garnish with dill and cherry tomato halves.
Nutrition Facts : Calories 179.3, Fat 14.8, SaturatedFat 7.9, Cholesterol 60.1, Sodium 255.8, Carbohydrate 5, Fiber 0.6, Sugar 0.8, Protein 7.2
SAUSAGE CHEESECAKE APPETIZER
This Italian-inspired spread looks delicious and tastes even better. The wedges are a tidy way to serve it. -Kendra Doss, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the bread crumbs, cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Meanwhile, drain sun-dried tomatoes, reserving 1 tablespoon oil. Chop enough sun-dried tomatoes to measure 1/2 cup and set aside. (Save remaining tomatoes for another use.) In a large skillet, cook sausage over medium heat until no longer pink; drain. Add garlic, cook 1 minute longer., In a large bowl, beat the cream cheese, cream and reserved sun-dried tomato oil until smooth. Add eggs; beat on low speed just until combined. Stir in the mozzarella cheese, onions, basil, sausage mixture and sun-dried tomatoes. Pour over crust. Return to baking sheet. Bake for 35-40 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 overnight. Remove sides of pan. Serve at room temperature with crackers.
Nutrition Facts : Calories 200 calories, Fat 17g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
HERBED CHEESE SPREAD
Tastes just like the expensive Boursin® cheese spread you buy at the store. Reduced-fat cream cheese works well in this recipe. Delicious spread on crackers or as a fill on celery sticks. Good shelf life in the refrigerator. This can be eaten right way, but it's best if refrigerated for at least one day before serving.
Provided by lutzflcat
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Refrigerate at least 1 day before serving.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 1.3 g, Cholesterol 30.8 mg, Fat 9.8 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 6.2 g, Sodium 156.1 mg, Sugar 0.2 g
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