Herbed Cheesecake


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Member since 2006
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Serves 24 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

3 pkgs. (8 oz. each) cream cheese, softened

2 cups (16 oz.) sour cream, divided

1 can (10-3/4 oz.) condensed cream of celery soup; undiluted

3 eggs

1/2 cup roman cheese

3 garlic cloves, minced

1 tablespoon cornstarch

2 tablespoons minced fresh basil; or 2 tsp. dried basil

1 tablespoon minced fresh thyme; or 1 tsp. dried thyme

1/2 teaspoon Italian seasoning

1/2 teaspoon coarsely ground pepper

assorted crackers


Directions

In a large mixing bowl, beat the cream cheese, 1 cup sour cream and soup until smooth. Add the eggs, Romano cheese, garlic, cornstarch, basil, thyme, Italian seasoning and pepper; beat until smooth.

Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350ºF for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate for at least 4 hours or overnight. Remove sides of pan. Spread remaining sour cream over top. Serve with crackers. Refrigerate leftovers.



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