Herbed Cheesecakes

Name: Herbed Cheesecakes
Ingredients: 1 cup round, buttery cracker crumbs; 3 tablespoons butter or margarine, melted; 2 (8-ounce) packages cream cheese, softened; 1 (16-ounce) container sour cream, divided; 2 (3-ounce) packages goat cheese; 3 large eggs; 1/4 cup chopped fresh chives; 2 tablespoons minced fresh thyme; Fresh spinach leaves; Garnish: fresh thyme sprigs

10 ingredients

5 steps

Ingredients

1 cup round, buttery cracker crumbs
3 tablespoons butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1 (16-ounce) container sour cream, divided
2 (3-ounce) packages goat cheese
3 large eggs
1/4 cup chopped fresh chives
2 tablespoons minced fresh thyme
Fresh spinach leaves
Garnish: fresh thyme sprigs

Directions

1

Stir together cracker crumbs and butter; press evenly into bottoms of 4 (4-inch) springform pans.
2

Beat cream cheese, 1 cup sour cream, and goat cheese at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended. Stir in chives and minced thyme, and pour mixture into pans.
3

Bake at 325° for 30 minutes or until almost set. Cool on a wire rack. Cover and chill 8 hours, or freeze up to 1 month.
4

Spread tops evenly with remaining sour cream; remove from pans, and cut into wedges. Serve wedges on spinach leaves with assorted crackers. Garnish, if desired.
5

Note: Cheesecake may be baked in 1 (8-inch) springform pan; bake at 325° for 40 minutes.