Fresh Herb Pimiento Cheesecake

By jeknudson

Ingredients

• Cooking Spray
• 1/2 cup finely crushed sea salt pita crackers
• 1 Tbsp butter melted
• 3 (8 oz) packages cream cheese
• 3 Tbsp sour cream
• 1 egg
• 1/2 tsp lemon zest
• 4 tsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 1 (4 oz) jar diced pimientos, rinsed and drained
• 2 Tbsp chopped fresh chives
• 1 Tbsp chopped fresh parsley
• 2 tsp chopped thyme leaves
• Sea Salt pita crackers

Preparation

Step 1

1. Preheat oven to 325. Line 6 inch springform pan with parchment; coat with coking spray and place on baking sheet. Combine crackers crumbs and butter; press firmly into bottom of pan. Bake 8 minutes. Remove from oven and set aside.

2. Beat cream cheese on med speed until fluffy. Blend in sour cream and next 5 ingredients. Fold in pimientos and herbs; spoon over crust and spread to pan edges. Bake 50 minutes or until center is just set when jiggled. Remove from oven and gently run a knife between cake and pan. Cool 1 hour. Refrigerate 4 hours before serving with crackers.