Kalamata Cheesecake Appetizer Food

KALAMATA CHEESECAKE APPETIZER

Steps:

• 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. If desired, top cheesecake with halved olives and rosemary sprigs.

MUFFULETTA CHEESECAKE

Steps:

• Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., In a large bowl, beat cream cheese until smooth. Gradually beat in sour cream and Italian seasoning. Add egg and egg yolk; beat on low speed just until blended. Fold in provolone cheese and salami. Pour into crust. Bake 35-45 minutes or until center is almost set. , Meanwhile, place olive salad ingredients in a food processor; process until coarsely chopped. Refrigerate, covered, overnight., Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with olive salad. Serve with crackers.