Herbed Cheesecake

Name: Herbed Cheesecake
Ingredients: 3 packages (8 ounces each) cream cheese, softened; 2 cups sour cream, divided; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 3 large eggs; 1/2 cup grated Romano cheese; 3 garlic cloves, minced; 1 tablespoon cornstarch; 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1/2 teaspoon Italian seasoning; 1/2 teaspoon coarsely ground pepper; Assorted crackers

12 ingredients

4 steps

Ingredients

3 packages (8 ounces each) cream cheese, softened
2 cups sour cream, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
3 large eggs
1/2 cup grated Romano cheese
3 garlic cloves, minced
1 tablespoon cornstarch
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon Italian seasoning
1/2 teaspoon coarsely ground pepper
Assorted crackers

Directions

1

In a large 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 blended.
2

Pour into a greased 9-in. springform pan. Place pan on a
3

. Bake at 350° 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.
4

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