Savory Garlic and Herb Cheesecake

By Grandmax4

Ingredients

• 1 cup butter crackers crushed
• 3 T . butter melted
• 1/2 cup Stella Asiago and Romano Cheese
• 2 8 oz . cream cheese room temperature
• 1/2 cup sour cream
• 2 eggs
• 1 cup cheddar cheese
• 1 T . chives chopped
• 1/2 tsp . thyme chopped
• 1 tsp . parsley
• 1 T . roasted garlic minced
• 1/2 tsp . fresh ground black pepper
• 1/2 tsp . salt
• 1 T . hot sauce
• 1/4 tsp . ground ceyenne pepper

Details

Preparation time 20mins
Cooking time 65mins
Adapted from cookiedoughandovenmitt.com

Preparation

Step 1

Directions
Preheat oven to 325 degrees.
In a storage bag, add about two-thirds of a sleeve of crackers. Crush them until all that is left are crumbs.
Add melted butter, cracker crumbs and cheese together.
Press into a 7 inch spring form pan.
Place in the oven and bake for about 15 minutes.
Remove from the oven and let cool while preparing cheesecake.Cheesecake
In a mixing bowl, add in the cream cheese and sour cream. Mix on medium until incorporated.
Add in the eggs and mix until combined.
Add in the cheddar, asiago, and romano cheese, chives, thyme, parsley, roasted garlic, pepper, salt, hot sauce, and ceyenne pepper.
Mix on medium speed until thoroughly incorporated.
Spread into the spring form pan with the crust. The cheesecake batter will be very thick.
Place in the oven and tent with tin foil. Bake for about 45
- 50 minutes until the cheesecake is firm. The center should jiggle like jello.
Turn off the oven and crack the oven door. Let cool for about 3 hours. Place in the fridge to chill. Serve.

Preheat oven to 325 degrees.
In a storage bag, add about two-thirds of a sleeve of crackers. Crush them until all that is left are crumbs.
Add melted butter, cracker crumbs and cheese together.
Press into a 7 inch spring form pan.
Place in the oven and bake for about 15 minutes.
Remove from the oven and let cool while preparing cheesecake.Cheesecake
In a mixing bowl, add int he cream cheese and sour cream. Mix on medium until incorporated.
Add in the eggs and mix until combined.
Add in the cheddar, asiago, and romano cheese, chives, thyme, parsley, roasted garlic, pepper, salt, hot sauce, and ceyenne pepper.
Mix on medium speed until thoroughly incorporated.
Spread into the spring form pan with the crust. The cheesecake batter will be very thick.
Place in the oven and tent with tin foil. Bake for about 45
- 50 minutes until the cheesecake is firm. The center should jiggle like jello.
Turn off the oven and crack the oven door. Let cool for about 3 hours. Place in the fridge to chill. Serve.