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From Delish for
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  1. Meals & Cooking
  2. Recipe Headquarters
  3. Tomato Rosemary Savory Mini Cheesecakes

Tomato Rosemary Savory Mini Cheesecakes

By Laura RegePublished: Dec 14, 2020
preview for These Tomato Rosemary Savory Mini Cheesecakes Are The Tops
Yields:
12 serving(s)
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Cal/Serv:
337
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Add some playful deliciousness to your holiday spread with these savory mini cheesecakes. The crust, which is just a stick of butter and crushed ROLD GOLD® Recipe No.™ 5 Savory Butter Pretzels, is both incredibly easy to make and insanely rich in flavor. It’s the perfect complement to the garlic, rosemary, and lemon cheesecake, which (bonus!) can be assembled ahead of time. Happy holidays indeed. 

Have you made these yet? Let us know how it went in the comments below! 

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Ingredients

  • 1 1/4 cups

    ROLD GOLD® Recipe No.™ 5 Savory Butter Artificially Flavored Pretzel Twists

  • 1/4 cup

    unsalted butter

  • 1

    (16-oz.) block cream cheese, at room temperature

  • 8 oz.

    goat cheese, at room temperature

  • 2 Tbsp.

    heavy cream

  • 12 oz.

    small cherry or grape tomatoes

  • 2

    large sprigs rosemary, plus ½ tsp. Finely chopped fresh rosemary, plus 12 small sprigs, for garnish

  • 1 Tbsp.

    extra-virgin olive oil

  • 1/2 tsp.

    lemon zest

  • 1/4 tsp.

    garlic powder

  • Kosher salt

  • Freshly ground black pepper

  • Balsamic vinegar glaze, for drizzling

Directions

    1. Step 1Line one 12-cup cupcake tin with paper liners.
    2. Step 2In a food processor, add the pretzels and butter and pulse until fine crumbs form. Press pretzel mixture (about 1 tablespoon per liner) into bottom of paper liners.
    3. Step 3Wipe out the food processor to remove any excess crumbs and add cream cheese, goat cheese, cream, chopped rosemary, lemon zest, and garlic powder. Pulse until smooth. Spoon the mixture on top of the crusts and smooth tops even with a spatula. Wrap with plastic wrap and refrigerate until well chilled and set, at least 2 hours.
    4. Step 4Meanwhile, preheat oven to 425°. Toss cherry tomatoes with large rosemary sprigs and oil on a rimmed baking sheet; season with salt and pepper. Roast until tomatoes are blistered and beginning to burst, about 15 minutes. Let cool to room temperature.
    5. Step 5Spoon roasted cherry tomatoes on top of cheesecakes. Drizzle each with balsamic vinegar and top with a small rosemary sprig.
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