Savory Kalamata Cheesecake Squares

2013-06-20

Cuisine: American
Course: Appetizers and Snacks
Skill Level: Easy

If you like Kalamata olives you will love this. Try it anyway.

Ingredients

1¼ cups Italian - seasoned breadcrumbs
½ cup very finely chopped pecans
1/3 cup butter, melted
1 8oz pkg cream cheese, softened
1 3oz pkg cream cheese, softened
1 8oz sour cream
1 tbsp flour
¼ tsp salt
¼ tsp pepper
1 large egg
1 egg yolk
½ cup pitted kalamata olives, sliced or chopped
1 tbsp chopped fresh rosemary
Garnish: fresh rosemary sprigs and Kalamata olives

Method

Step 1

Combine first 3 ingredients, stir well. Press crumb mixture firmly into a lightly greased, foil lined 9 " square pan. Bake at 350 for 12 minutes; set aside to cool. Meanwhile, beat cream cheese, sour cream, and next 3 ingredients at medium speed with electric mixer until smooth. Add egg and egg yolk, beating just until blended. Stir in olives and rosemary; pour into baked crust. Bake at 350F for 20 minutes or just firm; cool to room temperature on a wire rack. Cover and chill at least 1 hour To serve: lift foil out of pan, and cut cheesecake into little squares. Garnish serving platter, if desired, Store in refrigerator

Step 2

Tips: To assist in cutting dip knife in boiling water to make a clean cut. I had to use a springform pan so I used a round cookie cutter which I again dipped in boiling water to get a clean cut. Garnish with cherry tomatoes and rosemary sprigs