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    Home » Recipes » New Year's Eve

    New Year's Eve Party Food

    Published: Dec 28, '21 · Modified: Dec 28, '21 · By: Beth · This post may contain affiliate links.

    Jump to Recipe

    Make your New Year's Eve party food festive and fun. Serve a savory Parmesan Artichoke Cheesecake Countdown Clock and Mini Time's Square Cheese Balls along with sweet Chocolate Pretzel Dip.

    New Year's Eve Party food including Parmesan Artichoke Cheesecake and Mini Time's Square Cheese Balls.

    After baking and decorating lots of desserts for Christmas, I was ready to make a few savory dishes for New Year's and was excited when our friends invited us to their party and asked me to bring some fun New Year's Eve appetizers.

    My friend specifically asked me to make a savory cheesecake. She had attempted to make one last year for the holidays, but it didn't turn out too good. It was dry and lacking in flavor.

    So, I set out to develop a recipe to make a delicious savory cheesecake.

    New Year's Eve Party Food - Parmesan Artichoke Cheesecake Countdown Clock, Mini Time's Square (Cheese) Balls, and Chocolate Sauce

    I started with my favorite cheesecake recipe as a base, eliminated the sugar, and combined it with my favorite Parmesan Artichoke dip recipe. I baked the savory cheesecake on a crispy Town House Sea Salt Pretzel Thin crust.

    It was an absolutely perfect marriage of flavors. The Parmesan cheese is pronounced with hints of marinated artichokes throughout.

    I kept the cheesecake thin so with each bite you'd get a nice crunch to go along with the rich creamy filling.

    Parmesan Artichoke Cheesecake Countdown Clock for New Year's Eve

    To make the cheesecake festive, I decorated it to look like a clock that's about to strike midnight.

    I've used this countdown clock idea several times for New Year's to make a Skillet Pizza Dip Countdown Clock, Fried Won Ton Clocks, and even a sweet No-Bake Cheesecake Countdown Clock.

    Making a clock face on a dessert or appetizer for New Year's Eve is super easy yet looks really impressive.

    You can grab the printable recipe and see the step-by-step instructions to make the savory cheesecake at the bottom of the post. But, let's make a few quick and easy snacks first.

    Making Mini Time's Square (Cheese) Balls coated in Town House Flatbreak Cracker crumbs.

    Mini Time's Square Cheese Balls

    1. To make these mini cheese balls, mix together:
      • 4 ounces cream cheese
      • 4 ounces garlic and herb Boursin cheese
      • ¼ cup Parmesan cheese
      • 4 ounces Italian blend shredded cheese.
    2. Scoop out a tablespoon of the cheese mixture, wrap it around a black stir stick and sprinkle on cracker crumbs.
      1. I crushed 10 Town House Sea Salt and Olive Oil Flatbread crisps to make my cracker crumbs. 

    To serve the cheese balls, I filled a silver box with Styrofoam covered with silver shreds and arranged the sticks at different heights.

    Chocolate Ganache Served in a martini glass with Town House Pretzel Thins

    Chocolate Pretzel Dip

    Being my friend and I both love the combination of sweet and salty, I couldn't resist making some chocolate ganache to be served with some Town House Pretzel Thins for dipping.

    • To make the chocolate ganache, heat ½ cup heavy whipping cream in a small saucepan set over medium heat until small bubbles begin to form around the edge of the pan.
    • Pour over a bowl filled with 6 ounces of very finely chopped chocolate.
    • Let the bowl rest for a few minutes, then stir until melted and smooth.
    • Pour the warm sauce into a martini glass and serve with Town House Sea Salt Pretzel Thins or pretzel twists.

    New Year's Eve appetizers and dessert served on Wilton Armetale Reggae dishes.

    Parmesan Artichoke Cheesecake Countdown Clock

    Ingredients:

    Town House Sea Salt Pretzel Thins - These crispy pretzel-flavored crackers made a fantastic crust that tasted great and had a nice crunchy texture, but you can use any crackers you like.

    butter - Use unsalted butter to blend with the crackers to make a savory crust.

    Parmesan cheese - Being the Parmesan flavor is very pronounced in this cheesecake I highly recommend using Parmigiano-Reggiano Cheese. You'll use some freshly grated cheese in both the crust and the cheesecake filling.

    cream cheese - Use full-fat cream cheese for the best flavor. Be sure it's at room temperature before making the recipe. I set it out on the counter for at least two hours and up to 8 hours.

    sour cream - Adds a nice tang to the cheesecake filling. Make sure it is not cold when you mix it into the cream cheese. I'd set it out on your counter about an hour before making the cheesecake.

    roasted garlic cloves - Roasted garlic gives this cheesecake a nice garlic flavor without the harsh bite of garlic.

    • To roast cloves of garlic, drizzle a little olive oil over the cloves and wrap a bunch in tin foil, then bake it in a 325-degree oven for 45-60 minutes until the cloves are golden brown.

    egg and egg yolk - The egg should also be at room temperature, so set it on your counter at the same time you put the cream cheese out.

    salt - Regular table salt will work fine to make this cheesecake taste savory.

    marinated artichokes - You want the flavor of the marinated artichokes, so don't use cans of artichokes that are packed in water. Be sure to drain the artichokes well, but do not rinse off the marinade.

    pepper - I tend to skip pepper because I don't like it, but if you do, be sure to add a pinch to the cheesecake filling.

    Supplies:

    8 inch round springform pan
    non-stick baking spray
    food processor
    9-inch x 13-inch baking pan
    black food coloring
    pastry bag
    coupler and #3 and #6 pastry tips

    Instructions:

    step 1 - prep your oven and pan

    1. Preheat oven to 325 degrees Fahrenheit.
    2. Spray your springform pan with non-stick spray.
    3. Bring a pot of water to a boil.

    Make a Pretzel Thin crust using a food processor then press the crumbs into a springform pan

    step 2 - make the pretzel crust

    1. Pour the Town House Pretzel Thins in the bowl of a food processor.
    2. Pulse to fine crumbs.
    3. Add Parmesan Cheese and melted butter and pulse until it resembles wet sand.
    4. Press crumb mixture into the bottom of the springform pan.
    5. Bake for 8-10 minutes until the crust starts to brown around the edge of the pan.

    Blend cream cheese, sour cream, Parmesan cheese, eggs, roasted garlic, salt, and marinated artichokes in a food processor.

    step 3 - make the savory cheesecake filling

    • Cut two ounces of cream cheese off one block and reserve for later.
    • Clean food processor bowl, and place remaining cream cheese inside.
    • Pulse just until creamy and smooth.
    • Add the sour cream, Parmesan cheese, roasted garlic, egg, egg yolk, and salt.
    • Pulse until well combined.
    • Add artichokes, and pulse until chunky.
    • Add more salt and pepper to taste.

    Spread the Parmesan Artichoke cheesecake filling over the cracker crust.

    Bake the savory cheesecake in a water bath in the oven.

    step 4 - pour on filling then bake in a water bath

    1. Pour cheesecake filling over crust and spread into an even layer.
    2. Wrap the bottom of the springform pan in tin foil.
    3. Set in the 9x13 baking pan, set it in the hot oven, pour hot water into the baking pan, being careful to not spill any into the cheesecake.
    4. Bake for 40 minutes.
    5. Turn off the oven, open the oven door, and allow cheesecake to remain in the oven for 30 more minutes.
    6. Remove the cheesecake from the water bath and allow it to cool at room temperature for an hour.
    7. Refrigerate for at least 4 hours or up to several days before decorating.

    Parmesan Artichoke Cheesecake served on a Wilton Armetale Reggae platter

    Piping a clock face onto a savory cheesecake countdown clock for a New Year's Eve party

    step 5 - decorate the countdown clock cheesecake

    1. Remove the cheesecake from the springform pan and set it on a serving platter.
    2. Stir black food coloring into the reserved 2 ounces of cream cheese and put it in a pastry bag fitted with a #3 pastry tip.
    3. Pipe on "1" through "12" onto the round cheesecake in a clock sequence.
    4. Change the tips and put the #6 tip on the pastry bag.
    5. Pipe on the hands of the clock.
    6. Refrigerate until you are ready to serve.

    You can make this cheesecake ahead, and freeze it for up to 3 months. Just be sure to thaw it, then decorate it before your party.

    Items used to make this project that are available on Amazon.com (commission earned for sales)

     

    Printable Recipe

    New Year's Eve Appetizers and Desserts including a savory cheesecake countdown clock and mini cheese balls
    Print
    Parmesan Artichoke Cheesecake Countdown Clock
    Prep Time
    30 mins
    Cook Time
    40 mins
    Cool down in warm oven
    30 mins
     

    This savory cheesecake is filled with Parmesan Cheese and marinated artichokes. It's made on a crispy pretzel crust and is decorated to look like a countdown clock for a New Year's Eve party.

    Course: Appetizer
    Cuisine: American
    Keyword: new years appetizer, parmesan artichoke, savory cheesecake
    Servings: 12
    Calories: 275 kcal
    Author: Beth
    Ingredients
    Pretzel Cracker Crust
    • 40 Town House Sea Salt Pretzel Thins
    • ¼ cup butter
    • ¼ cup freshly grated Parmesan cheese (preferably Parmiggiano-Regiano Cheese)
    Cheesecake Filling
    • 16 ounces (2 blocks) cream cheese, softened and divided
    • ½ cup sour cream, room temperature
    • 1 cup freshly grated Parmesan cheese
    • 6 cloves roasted garlic minced
    • 1 whole egg (room temperature)
    • 1 egg yolk (room temperature)
    • ½ teaspoon salt, plus more, to taste
    • 2 jars marinated artichokes (use two 12 ounce jars)
    • pepper, to taste
    • black food coloring
    Instructions
    1. Preheat oven to 325 degrees Fahrenheit.
    2. Spray the springform pan with non-stick spray.

    3. Bring a pot of water to a boil.

    4. Pour the Town House Pretzel Thins in the bowl of a food processor.

    5. Pulse to fine crumbs.

    6. Add Parmesan Cheese and butter and pulse until it resembles wet sand.

    7. Press crumb mixture into the bottom of the springform pan.

    8. Bake for 8-10 minutes until the crust starts to brown around the edge of the pan.

    9. Reserve 2 ounces of cream cheese for the decoration.

    10. Place the remaining 14 ounces of cream cheese inside a clean food processor bowl.

    11. Pulse just until creamy and smooth.

    12. Add the sour cream, Parmesan cheese, roasted garlic, egg, egg yolk, and salt.
    13. Pulse just until combined.

    14. Add the artichokes, and pulse until chunky.

    15. Add more salt and pepper to taste.
    16. Pour the cheesecake filling over the crust and spread it into an even layer.

    17. Wrap the bottom of the springform pan in tin foil.

    18. Set the springform pan in the 9x13 baking pan, set it in the hot oven, pour hot water into the baking pan, being careful to not spill any into the cheesecake.

    19. Bake for 40 minutes.
    20. Turn off your oven, then open the oven door, and allow cheesecake to remain in the oven for 30 more minutes.

    21. Remove the cheesecake from the oven and the water bath and set it on a cooling rack. Allow it to cool at room temperature for an hour. Refrigerate for at least 4 hours or up to several days.

    22. Remove from springform pan and set on a serving platter.
    23. Stir black food coloring into the reserved 2 ounces of cream cheese and put it in a pastry bag fitted with a #3 pastry tip.
    24. Pipe #1 through #12 onto the cheesecake forming a clock.

    25. Change the tips and put the #6 tip on the pastry bag.
    26. Pipe on the hands of the clock.
    27. Refrigerate until you are ready to serve.
    Recipe Notes
    • Serve the cheesecake on its own or with more crackers. 
    • You can make this cheesecake ahead and freeze it for up to 3 months. Thaw it overnight in the refrigerator, then decorate it before serving. 

     

    This New Year's Eve recipe was originally published on December 27, 2014.

    Table filled with New Year's Eve Party Food including a cheesecake clock, mini cheese balls, and chocolate dip.

    More New Year's Eve Party Food

    from Hungry Happenings

    Sugar cone party horns

    Edible Party Horns

     

    Fried won ton countdown clocks.

    Fried Cheese Filled Won Ton Clocks

    2014 Mediteranean pinwheels appetizer

    New Year Mediterranean Pinwheels

    No-bake cheesecake countdown clock surrouned by curly ribbons and a celebrate the new year napkin.

    Black and White Cheesecake Clock

    See all of my  New Year's Eve Party food ideas, here. 

    • Author
    • Recent Posts
    Beth
    Beth
    Hi, I'm Beth Jackson Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth
    Latest posts by Beth (see all)
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    About Beth

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    1. Heather

      December 28, 2018 at 1:12 pm

      Why is ground beef and taco seasoning listed in the ingredients for the savory cheesecake?

      Reply
      • Beth

        December 29, 2018 at 1:49 am

        Oh, goodness. I switched my recipe cards and have been trying to make sure all the recipes transferred correctly but this one did not. Thanks for alerting me to this. I have it fixed now.

        Reply
    2. Christine Berres

      January 02, 2015 at 2:13 am

      I'm learning to count on you for the most creative ideas! I love the flavor combination AND the clock! Happy New Year!

      Reply
      • beth

        January 02, 2015 at 2:52 am

        That is so nice to hear! I'm glad you are enjoying my recipes and ideas.

        Reply
    3. Samantha

      December 31, 2014 at 10:03 pm

      Festive and fancy! I love it! What a fun way to ring in the New Year! #client

      Reply
      • beth

        January 01, 2015 at 2:51 pm

        Thanks, Samantha. Everyone really enjoyed these appetizers!

        Reply
    4. Ани

      December 28, 2014 at 5:55 pm

      Delicious cheesecake. Beautiful idea. Merry Christmas! 🙂

      Reply
      • beth

        December 28, 2014 at 6:24 pm

        Thanks, Ани, I am so excited to serve it on New Year's Eve. Merry Christmas to you too!

        Reply
    5. Tania@ MyKitchen Stories

      December 28, 2014 at 12:40 pm

      What great festive cute ideas. You do think of the best things.

      Reply
      • beth

        December 28, 2014 at 3:07 pm

        Thanks, Tania:)

        Reply
    6. Labrando un Hogar

      December 28, 2014 at 1:28 am

      I love every detail..!

      Reply
      • beth

        December 28, 2014 at 2:44 pm

        Thank you, Labrando:)

        Reply
    7. Tavette Tavetta

      December 27, 2014 at 5:42 pm

      Your friend knew you were the right person to create something festive for New Years. I have those same plates and grab various shapes of them whenever I find them - they're so cool.

      Countdown cheeseballs - a question. Were your cheeseballs just naturally cooperative about not sliding down on the stir sticks? I haven't made them but guess in hot, humid Fla. we automatically wonder about things like that. Guests will be devouring these so quick, though, they'll never make it to midnight!

      Townhouse pretzel thins - like them also but never thought of breaking them into small pieces & using on a salad - good idea, especially for those who don't like rock hard croutons.

      Your friend will be VERY happy when you waltz in with these New Years goodies.

      Tavette - S. Fla.

      Reply
      • beth

        December 27, 2014 at 7:03 pm

        I shared my pictures with my friend, and she is excited to have my appetizers at her party.

        I keep it pretty cold in my house (68 degrees F) so that's probably why I had no trouble with the cheese balls sliding. Pop them in the refrigerator for a few hours and they should firm up. You could also put them in the freezer. They should thaw pretty quickly in a warm room being they are so small.

        I don't like rock hard croutons in my salad either. The pretzel thins add the perfect crunch and a great flavor with my ranch dressing.

        Happy New Year, Tavette!

        Reply

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    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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