Muffuletta Cheesecake Recipe

Name: Muffuletta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups crushed butter-flavored crackers (40-45 crackers); 1/3 cup butter, melted; 2 packages (8 ounces each) cream cheese, softened; 1-1/2 cups sour cream; 1/2 teaspoon Italian seasoning; 1 large egg, lightly beaten; 1 large egg yolk; 2 cups shredded provolone cheese; 1 cup chopped salami; 1/2 cup pimiento-stuffed olives; 1/4 cup pitted Greek olives; 4 pickled onions; 2 tablespoons capers, drained; 2 tablespoons olive oil; 1 pepperoncini, stem removed; 2 teaspoons lemon juice; 1 teaspoon Italian seasoning; 1 garlic clove; Assorted crackers or baguette slices

Servings: persons

1-1/2 cups crushed butter-flavored crackers (40-45 crackers)
1/3 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sour cream
1/2 teaspoon Italian seasoning
1 large egg, lightly beaten
1 large egg yolk
2 cups shredded provolone cheese
1 cup chopped salami
1/2 cup pimiento-stuffed olives
1/4 cup pitted Greek olives
4 pickled onions
2 tablespoons capers, drained
2 tablespoons olive oil
1 pepperoncini, stem removed
2 teaspoons lemon juice
1 teaspoon Italian seasoning
1 garlic clove
Assorted crackers or baguette slices

1
Preheat oven to 375u00b0. In a small bowl, mix cracker crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a
2
.
3
In a large bowl, beat cream cheese until smooth. Gradually beat in sour cream and Italian seasoning. Add egg and egg yolk; beat on low speed just until blended. Fold in provolone cheese and salami. Pour into crust. Bake 35-45 minutes or until center is almost set.
4
Meanwhile, place olive salad ingredients in a food processor; process until coarsely chopped. Refrigerate, covered, overnight.
5
Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
6
Remove rim from pan. Top cheesecake with olive salad. Serve with crackers.

1156

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1-1/2 cups crushed butter-flavored crackers (40-45 crackers), 1/3 cup butter, melted, 2 packages (8 ounces each) cream cheese, softened, 1-1/2 cups sour cream, and more.

Yes, Muffuletta Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Muffuletta Cheesecake

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