Savory Kalamata Cheesecake Squares
Elevate your appetizer game with these irresistible Savory Kalamata Cheesecake Squares, a sophisticated fusion of creamy, tangy, and herbaceous flavors. Featuring a buttery cracker crust and a luscious cream cheese filling studded with finely chopped Kalamata olives, Parmesan cheese, and aromatic rosemary and thyme, this unique recipe redefines the concept of savory cheesecakes. Baked to perfection and chilled for the ultimate texture, these bite-sized delights are ideal for cocktail parties, holiday gatherings, or anytime you’re craving a gourmet snack. Easy to make and beautifully balanced, these cheesecake squares are guaranteed to impress with their rich Mediterranean-inspired taste and elegant presentation.
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Recipe Information
Ingredients
- 200 grams Crackers (e.g., butter crackers or savory biscuits)
- 5 tablespoons Unsalted butter, melted
- 450 grams Cream cheese, softened
- 120 grams Sour cream
- 3 large Eggs
- 60 grams Parmesan cheese, grated
- 100 grams Kalamata olives, finely chopped
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Fresh thyme leaves
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 325°F (165°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal.
Place the crackers in a food processor and pulse until finely ground. Transfer to a bowl and mix with the melted butter until the texture resembles wet sand.
Press the cracker mixture firmly and evenly into the bottom of the prepared baking pan to form the crust. Bake for 8 minutes, then let it cool slightly while preparing the filling.
In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add the sour cream, eggs one at a time, and grated Parmesan cheese, mixing until thoroughly combined.
Stir in the chopped Kalamata olives, rosemary, thyme, minced garlic, salt, and ground black pepper, ensuring the ingredients are evenly distributed.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the center is just set and slightly jiggles when the pan is moved.
Remove the pan from the oven and let the cheesecake cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight for best results.
Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 16 squares using a sharp knife, wiping the knife clean between cuts for neat edges.
Serve the Savory Kalamata Cheesecake Squares cold or at room temperature as an appetizer or snack. Garnish with additional fresh herbs if desired. Enjoy!
Nutrition Facts
Calories |
3937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.0 g | 421% | |
| Saturated Fat | 179.3 g | 896% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1331 mg | 444% | |
| Sodium | 6328 mg | 275% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 31.4 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1512 mg | 116% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
