Directions:
- In a small bowl, combine bread crumbs and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12 minutes. Cool on a wire rack.
- In a large bowl, beat the cream cheese, sour cream, flour, salt and pepper until smooth. Add egg and egg yolk; beat on low speed just until combined. Fold in chopped olives and minced rosemary. Pour over crust. Return pan to baking sheet.
- Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
- Remove rim from pan. Top cheesecake with halved olives and rosemary sprigs if desired. Yield: 24 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.8 Kcal (447 kJ) | ||
| Calories from fat | 77.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 13% | |
|---|---|---|---|
| Cholesterol | 23.43mg | 8% | |
| Sodium | 163.17mg | 7% | |
| Potassium | 47.62mg | 1% | |
| Total Carbs | 5.71g | 2% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 2.1g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 392.64 Kcal (1644 kJ) | ||
| Calories from fat | 283.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.55g | 13% | |
|---|---|---|---|
| Cholesterol | 86.12mg | 8% | |
| Sodium | 599.86mg | 7% | |
| Potassium | 175.08mg | 1% | |
| Total Carbs | 21g | 2% | |
| Sugars | 2.36g | 3% | |
| Dietary Fiber | 2.83g | 3% | |
| Protein | 7.71g | 4% | |
| Vitamin C | 1mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 2mg | 3% | |
| Calcium | 80.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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