Savory Garlic and Herb Cheesecake
User Reviews
5.0
9 reviews
Excellent
Savory Garlic and Herb Cheesecake
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This Savory Garlic and Herb Cheesecake is the perfect addition to any appetizer table! It’s packed full of fresh herbs, garlic, and cheeses with a buttery cracker crust.
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Ingredients
Crust
- 1 cup butter crackers crushed
- 3 tablespoons butter melted
- 1/2 cup Asiago and Romano Cheese shredded
Cheesecake
- 16 ounces cream cheese room temperature
- 1/2 cup sour cream
- 2 large eggs
- 1 cup cheddar cheese shredded
- 1/2 cup Asiago and Romano Cheese shredded
- 1 tablespoon fresh chives chopped
- 1/2 teaspoon fresh thyme chopped
- 1 teaspoon fresh parsley
- 1 tablespoon roasted garlic minced
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon hot sauce
- 1/4 teaspoon ground cayenne pepper
Instructions
Crust
- Preheat oven to 325 degrees F. Lightly grease the sides of a 7-inch springform pan.
- In a storage bag, add about two-thirds of a sleeve of crackers. Crush them with a rolling pin until crumbs form.
- In a medium bowl, add the cracker crumbs, melted butter, and cheese together. Stir until combined.
- Press the crust mixture firmly and evenly into the bottom of a 7-inch springform pan.
- Place in the preheated oven and bake for 15 minutes until the edges are slightly golden.
- Remove from the oven and let cool while preparing cheesecake.
Cheesecake
- In a mixing bowl, add the cream cheese. Mix with a hand mixer on medium until incorporated. Scrape down the sides of the bowl.
- Add the sour cream and continue to beat until combined.
- Add in the eggs one at a time and beat just until the egg is incorporated. Scrape down the sides of the bowl before adding the next egg.
- Add in the cheddar cheese, asiago and romano cheese, chives, thyme, parsley, roasted garlic, pepper, salt, hot sauce, and cayenne pepper. Stir until evenly distributed.
- Spoon the cheesecake batter on top of the crust. Spread evenly to the edges of the springform pan. The cheesecake batter will be very thick.
- Fold a piece of heavy-duty tin foil in half and unfold. This will be used to tent the cheesecake.
- Place in the preheated oven. Place the piece of foil over the top of the cheesecake with the peak of the foil pointing up and centered over the top of the cheesecake. Bake for about 45 – 55 minutes until the cheesecake is set in the center. Give the cheesecake a gentle wiggle, the edges shouldn’t move but the center should have a slight jiggle like set gelatin.
- Turn off the oven and leave the oven door slightly ajar. Let cool until it reaches room temperature.
- Place the cooled cheesecake in the fridge to chill overnight.
- Store the cheesecake in an airtight container in the refrigerator.
Notes
- I used scissors to get my chives, thyme, and parsley in fine pieces. I also roasted a huge garlic clove in the oven for 40 minutes at 300 degrees to get my roasted garlic. You’ll probably need about 4 regular size garlic cloves.
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
11g
(4%)
Protein
11g
(22%)
Fat
39g
(60%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
151mg
(50%)
Sodium
662mg
(28%)
Potassium
157mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1382IU
(28%)
Vitamin C
2mg
(2%)
Calcium
219mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 11g | 22% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 662mg | 28% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1382IU | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 219mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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