Kalamata Cheesecake Squares |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 18 |
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From via Oxmoor House, this recipe should satisfy your craving for both cheesecake and olives. Ingredients:
crust |
1 1/4 cups italian-seasoned breadcrumbs |
1/2 cup pecans, very finely chopped |
1/3 cup butter, melted |
filling |
11 ounces cream cheese, softened |
8 ounces sour cream |
1 tablespoon all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 large egg |
1 large egg yolk |
1/2 cup kalamata olives, pitted and sliced or chopped |
1 tablespoon fresh rosemary, chopped |
garnish |
fresh rosemary sprigs |
kalamata olives |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine crust ingredients well.
3. Press mixture into a lightly greased, foil-lined 9 square pan.
4. Overlap foil for easier removal of squares from pan.
5. Bake for 12 minutes.
6. Remove from oven.
7. Set aside.
8. Beat cream cheese, sour cream, flour and seasonings at medium speed until smooth.
9. Add egg and egg yolk, one at a time, beating until just blended.
10. Stir in sliced olive and rosemary.
11. Pour filling into baked crust.
12. Return to 350 degree oven for 20 minutes OR until just firm.
13. Remove from oven.
14. Cool to room temperature on a wire rack.
15. Cover loosely and chill for several hours.
16. To serve: Lift foil out of pan, cut into squares.
17. Garnish serving platter, if desired.
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