Herb Cheesecake

Herb Cheesecake


"This simple but stunning savory cheesecake starts with a creamy, cheesy custard studded with fresh herbs and made special with Campbell's® Condensed Cream of Celery Soup."
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5 h 55 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Spray 9-inch springform pan with vegetable cooking spray.
  2. Place soup, ricotta cheese and cream cheese in food processor. Cover and process until smooth. Add Asiago cheese, Romano cheese, eggs, garlic, parsley, basil, thyme, tarragon and pepper. Process until smooth. Pour into prepared pan and place in jelly-roll pan.
  3. Bake at 325 degrees F. for 1 1/2 hours or until puffed and set in center. Cool completely in pan on wire rack. Cover; refrigerate until serving time, at least 4 hours or overnight.
  4. Spread with sour cream. Garnish with additional fresh herbs. Serve with crackers.



i made this for christmas one year and it was a huge hit!!! people couldn't stop eating it :)