Best Hot Spinach Cheesecake Recipes

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HOT SPINACH CHEESECAKE



Hot Spinach Cheesecake image

This is pretty good. It makes a nice lunch or light dinner with a salad on the side. I have made it without the bacon, and adding pine nuts.

Provided by JustJanS

Categories     Savory Pies

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

60 g butter
1 cup finely crushed cheese crackers
1/4 cup grated parmesan cheese
2 bunches english spinach, leaves picked and well washed
2 slices bacon, chopped
1 medium onion, chopped
1 (250 g) packet cream cheese
125 g feta cheese
1 (300 g) carton sour cream
4 eggs, lightly beaten

Steps:

  • Melt butter in saucepan, add biscuit crumbs, press evenly over base of 20cm springform tin, refrigerate 30 minutes.
  • Pour filling over biscuit base, stand on oven tray, bake in moderately slow oven for 1 1/4 hours or until golden brown and set.
  • Sprinkle with cheese, stand for 10 minutes before cutting.
  • SPINACH FILLING: Boil, steam or microwave spinach until just tender, drain.
  • Press excess liquid from spinach, chop spinach roughly.
  • Cook bacon and onion in frying pan, stirring constantly until onion is soft.
  • Beat cheeses in small bowl with electric mixer until smooth.
  • Add sour cream and eggs, beat until combined.
  • Transfer to large bowl and stir in spinach and bacon mixture.

Nutrition Facts : Calories 570.1, Fat 48.5, SaturatedFat 27.7, Cholesterol 258.2, Sodium 821.3, Carbohydrate 17.4, Fiber 3, Sugar 2.6, Protein 19

SAVORY SUMMER CHEESECAKE



Savory Summer Cheesecake image

I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.

Provided by Chef John

Categories     Main Dishes     Savory Pie Recipes

Time 4h15m

Yield 10

Number Of Ingredients 20

3 tablespoons olive oil
1 ½ cups diced bell peppers
½ cup diced yellow onions
1 pinch salt
2 cloves garlic, crushed, or to taste
4 large eggs
¼ cup all-purpose flour
1 ½ teaspoons kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon white sugar
1 cup creme fraiche
3 (8 ounce) packages cream cheese, at room temperature
½ cup grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
4 ¼ ounces plain crackers, finely crushed
¼ teaspoon dried Italian herb blend
3 tablespoons melted butter

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
  • Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
  • While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
  • Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
  • Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
  • Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
  • Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
  • Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g

SAVORY SPINACH HERB CHEESECAKE



Savory Spinach Herb Cheesecake image

A delightful dish with a pleasing presentation. Great for a luncheon(which I can only serve this at as my bunch, of course, turns their nose up at this) Don't be put off by the long list of ingredients, it really is an easy dish.

Provided by PickyEatersRUs

Categories     Savory Pies

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 14

2 tomatoes, large (sliced)
3/4 teaspoon salt (divided)
3/4 teaspoon pepper (divided)
1/4 cup pecan pieces, toasted (toasted pine nuts work equally well)
1/4 cup Italian seasoned breadcrumbs
2 tablespoons margarine (melted)
3 (8 ounce) packages cream cheese (softened)
1 (15 ounce) container ricotta cheese
1 (8 ounce) feta cheese (crumbled)
3 eggs
4 cups spinach (loosely packed & shredded)
2 teaspoons garlic powder
2 tablespoons flour
1 tablespoon dill (fresh and chopped)

Steps:

  • Sprinkle tomato slices with 1/4 tsp each of salt and pepper.
  • Drain on paper towel 10 minutes.
  • Process nuts untill ground and stir into bread crumbs and butter.
  • Press into bottom of 9in spring form pan.
  • Bake at 350 for 10 minute Cool on wire rack.
  • Beat cream cheese on medium speed until creamy. Add other cheeses and eggs, beating until blended.
  • Stir in the rest of the ingredients and rest of salt and pepper.
  • Pour into crust.
  • Bake at 350 for 15 min.
  • Top with tomatoes and bake 30 minute more or until set.
  • Turn oven off and leave cake in for 20 min.
  • Cool on wire rack 10 min then run knife around edge and cool for 10 minute more.

Nutrition Facts : Calories 465.8, Fat 40.6, SaturatedFat 23.3, Cholesterol 182.3, Sodium 792.6, Carbohydrate 9.8, Fiber 1.1, Sugar 2.5, Protein 17

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