Savory Kalamata Cheesecake Squares

Savory Kalamata Cheesecake Squares
45 min.
36
92kcal

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Indulge your taste buds with a delightful twist on a classic favorite: Savory Kalamata Cheesecake Squares. This unique recipe combines the creamy richness of traditional cheesecake with the bold flavors of kalamata olives and fresh rosemary, creating a savory treat that is perfect for any occasion. Whether you're hosting a gathering, looking for a sophisticated appetizer, or simply want to impress your friends and family, these cheesecake squares are sure to be a hit.

Ready in just 45 minutes, this dish serves 36 people, making it an ideal choice for parties or potlucks. Each square is a mere 92 calories, allowing you to enjoy a delicious bite without the guilt. The buttery crust, made from Italian-seasoned breadcrumbs and finely chopped pecans, provides a satisfying crunch that perfectly complements the creamy filling. The combination of cream cheese and sour cream creates a smooth texture, while the addition of kalamata olives adds a savory depth that will leave your guests craving more.

Not only are these cheesecake squares a feast for the palate, but they also present beautifully. Garnished with fresh rosemary and additional kalamata olives, they make for an eye-catching centerpiece on any platter. So, gather your ingredients and get ready to elevate your appetizer game with these irresistible Savory Kalamata Cheesecake Squares!

Ingredients

  • 0.3 cup butter melted
  • ounce cream sour
  • ounce cream cheese softened
  • ounce cream cheese softened
  • large eggs 
  •  egg yolk 
  • tablespoon flour all-purpose
  • tablespoon rosemary leaves fresh chopped
  • 1.3 cups seasoned bread crumbs 
  • 0.5 cup kalamata olives pitted sliced chopped
  • 0.5 cup pecans very finely chopped
  • 0.3 teaspoon pepper 
  • sprigs kalamata olives fresh
  • 0.3 teaspoon salt 

Equipment

  • frying pan
  • oven
  • wire rack
  • hand mixer
  • aluminum foil

Directions

  1. Combine first 3 ingredients; stir well. Press crumb mixture firmly into a lightly greased, foil-lined 9" square pan.
  2. Bake at 350 for 12 minutes. Set aside to cool.
  3. Beat cream cheese, sour cream, flour, and seasonings at medium speed of an electric mixer until smooth.
  4. Add egg and egg yolk, one at a time, beating just until blended. Stir in sliced olives and chopped rosemary; pour filling into baked crust.
  5. Bake at 350 for 20 minutes or just until firm. Cool to room temperature on a wire rack. Cover and chill.
  6. To serve, lift foil out of pan, and cut cheesecake into squares.
  7. Garnish serving platter, if desired.

Nutrition Facts

Calories92kcal
Protein7.41%
Fat74.89%
Carbs17.7%

Properties

Glycemic Index
4.75
Glycemic Load
0.25
Inflammation Score
-2
Nutrition Score
2.1682608749556%

Flavonoids

Cyanidin
0.16mg
Delphinidin
0.11mg
Catechin
0.11mg
Epigallocatechin
0.09mg
Epicatechin
0.01mg
Epigallocatechin 3-gallate
0.03mg
Naringenin
0.01mg
Luteolin
0.01mg

Nutrients percent of daily need

Calories:91.54kcal
4.58%
Fat:7.77g
11.96%
Saturated Fat:3.02g
18.88%
Carbohydrates:4.13g
1.38%
Net Carbohydrates:3.7g
1.35%
Sugar:0.86g
0.95%
Cholesterol:23.07mg
7.69%
Sodium:152.71mg
6.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.73g
3.46%
Manganese:0.12mg
5.76%
Vitamin A:263.54IU
5.27%
Selenium:2.86µg
4.09%
Vitamin B1:0.06mg
3.8%
Vitamin B2:0.06mg
3.58%
Phosphorus:31.17mg
3.12%
Calcium:26.73mg
2.67%
Vitamin K:2.3µg
2.19%
Folate:8.35µg
2.09%
Vitamin E:0.3mg
1.97%
Iron:0.32mg
1.77%
Copper:0.04mg
1.77%
Fiber:0.43g
1.72%
Vitamin B3:0.31mg
1.54%
Zinc:0.22mg
1.5%
Vitamin B5:0.15mg
1.5%
Magnesium:5.74mg
1.44%
Vitamin B12:0.07µg
1.18%
Vitamin B6:0.02mg
1.15%
Potassium:40.07mg
1.14%
Source:My Recipes