Best Savory Cheesecake Recipes

SAVORY SUMMER CHEESECAKE

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.

SAVORY BLT CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with toppings and crackers if desired.

SAVORY BLUE CHEESE CHEESECAKE

Steps:

• Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.
• Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top.

SAVORY BLUE CHEESE CHEESECAKE WITH CHERRY PEAR COMPOTE AND CHERRY BALSAMIC GLAZE

Steps:

• Beat 1/2 cup butter, 4 ounces Parmesan cheese, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper with an electric mixer in a large bowl until light and fluffy. Add the flour, and mix on low until mixture resembles large crumbles. Turn dough out and shape into a log. Wrap dough with plastic wrap, and refrigerate until chilled, about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Slice the prepared dough into 1/4-inch thick pieces and place on a baking sheet.
• Bake in the preheated oven until golden brown, about 22 minutes. Cool crackers on the sheets for 10 minutes before removing to cool completely on a wire rack. Reduce oven heat to 300 degrees F (150 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then butter the paper and the sides of the pan.
• Place the toasted pecans, baked crackers, and 1 tablespoon melted butter in a food processor. Pulse until crumbled. Press the crumbs into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
• Beat three 8-ounce packages of cream cheese, 8 ounces of blue cheese, and 6 ounces of Parmesan cheese with an electric mixer in a large bowl until smooth and creamy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the heavy cream and 1 teaspoon pepper with the last egg. Pour the mixture into prepared pan.
• Bake in the preheated oven for about 1 1/2 hours. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
• Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Add in the chopped pears, dried cherries, balsamic vinegar, brown sugar, and 1/4 teaspoon salt. Cook and stir until pears are tender. Remove the onion and fruit from the skillet using a slotted spoon. Drain the juice back into the skillet, then mash the fruit in a bowl with a fork. Simmer the juice in the skillet over medium heat until thickened, about 5 minutes. Transfer glaze to a separate bowl.
• Beat the remaining 8-ounce package of cream cheese, 4 ounces of blue cheese, 2 ounces of Parmesan cheese, and 1/2 teaspoon of black pepper with an electric mixer in a bowl until smooth. Spread the cheese mixture over the cooled cheesecake. Sprinkle with candied pecans. Serve with cherry pear compote, sliced pear, and vinegar glaze on the side.

SAVORY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine the melted butter, egg white, and the bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F.
• In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.

BACON, BLUE CHEESE SAVORY CHEESECAKE KANSAS CITY JUNIOR LEAGUE

Steps:

• Sprinkle breadcrumbs and Parmesan cheese in a buttered water-tight-8 inch round springform pan. Set aside.
• Combine cream cheese, eggs, and cream in mixer.
• Saute bacon until crisp; drain and chop finely.
• reserve 1 tablespoon drippings and saute onion until clear.
• Add onion, bacon, blue cheese, salt, pepper, and Tabasco to cream cheese mixture.
• Pour into a prepared pan. Set pan inside a larger one; pour boiling water 2 inches deep into larger pan.
• Bake 1 hour and 40 minutes at 300 degrees.
• Turn off oven and let "cake" set for 1 hour.
• Remove pan from water and cool 2 hours.

SAVORY SWISS CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan; set aside. In a large bowl, beat cream cheese until smooth. Add the yogurt, egg, egg yolk, basil and rosemary; beat on low speed just until blended. Stir in Swiss cheese., Pour into prepared crust. Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Cut into wedges; serve with crackers. Refrigerate leftovers.

SMOKED SALMON CHEESECAKE (SAVORY)

Steps:

• press crackers in bottom of springform pan.
• combine cheese, eggs, salt, garlic and salmon.
• fold in chives, scallions tomatoes.
• bake @ 350 for 60 min or untill set.
• garnish with additional chives.

SAVORY HERB CHEESECAKE

Steps:

• Heat oven to 350. Line the bottom of an 8x3-inch springform pan with nonstick foil and coat sides with nonstick spray.
• Crust: Pulse pecans and breadcrumbs in food processor until nuts are finely ground. Add butter; pulse until mixture forms moist, coarse crumbs. Press onto bottom of prepared pan. Bake 8-10 minutes, until crust is set and pale golden. Cool on wire rack. Raise oven temperature to 425.
• Filling: Beat cream cheese, goat cheese, sour cream and Parmesan in a large bowl with mixer on medium speed until creamy. Beat in eggs until smooth, then remaining filling ingredients until incorporated. Pour into prepared crust and smooth the top.
• Place pan in oven; reduce temperature to 325. Bake 45-50 minutes until light golden on top and set in the middle. Cool in pan on wire rack. Cover and refrigerate. To serve, let cheesecake come to room temperature. Remove sides from pan; slide cheesecake from bottom of pan onto serving plate, removing foil. Garnish with dill and cherry tomato halves.

SAVORY MASCARPONE CHEESECAKE WITH SUN-DRIED TOMATO PESTO

Steps:

• Make the crust:
• In a bowl blend together the cracker crumbs, the walnuts, the butter, and salt and pepper to taste. Press the mixture onto the bottom of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 325°F. oven for 10 minutes.
• Make the pesto:
• In a food processor purée the basil, the sun-dried tomatoes with the reserved oil, the garlic, the Parmesan, the pine nuts, salt and pepper to taste until the mixture is smooth.
• Make the filling:
• In the bowl of an electric mixer blend together the mascarpone, the cream cheese, the eggs, and the flour until the mixture is very smooth.
• Pour half the filling into the crust, spoon the pesto over it, spreading the pesto carefully with the back of a spoon, and spread the remaining filling over the pesto. Bake the cheesecake in the middle of a preheated 325°F. oven for 1 hour.
• In a bowl blend together the sour cream and the flour, spread the sour cream topping on the cheesecake, and bake the cheesecake for 5 to 10 minutes more, or until it is set. Let the cheesecake cool in the pan on a rack and chill it, covered loosely, for at least 3 hours or overnight. Remove the side of the pan, garnish the cheesecake with the sun-dried tomato slices and the basil, and serve it with the greens.

SAVORY HAM CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, Parmesan cheese and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined (mixture will be thick). Add the ham, Swiss cheese, chives, basil, salt and pepper; beat just until combined. Pour into crust. Sprinkle with reserved crumb mixture. , Place pan on a baking sheet. Bake at 325° for 60-70 minutes or until filling is almost set. Turn oven off. Leave cheesecake in oven with door ajar for 30 minutes. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve chilled or at room temperature with crackers.

JALAPENO CHEESECAKE (SAVORY)

Steps:

• Mix first four ingredients together with half of the jelly in a food processor or with an electric beater.
• Pour mixture into greased 6- inch springform pan.
• Bake at 350 degrees for 35 minutes.
• Cool completely and remove from pan.
• Heat remaining jelly and pour over top of cheesecake.

SAVORY VEGETABLE CHEESECAKE

Steps:

• Preheat oven to 375 degrees farenheit.
• Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
• Put the grated zucchini into a colander.
• Salt lightly, and let is sit about 15 minutes, then squeeze out any excess moisture.
• Saute the onions in butter with 1/2 t salt.
• When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
• Keep stirring and cook over medium heat for about 8 minutes.
• Remove from heat and stir in the parsley and lemon.
• Beat the cheeses and eggs together until well blended.
• (Hello, Kitchenaid mixer!) When the cheese and egg mixture is nice and fluffy, fold in the veggies.
• Season to taste with black pepper.
• Pour the mixture into the springform pan.
• Bake uncovered for 30 minutes-- then pull it out for a minute.
• Remember those tomatoes?
• Dredge them in the breadcrumbs and decorate the top of the cheesecake with them in a pretty spiral pattern.
• Reduce the oven heat to 350 degrees, and bake another 30 minutes.
• Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
• Then, take it out of the oven and let it cool about 10 more minutes before cutting and serving.

SAVORY CRAB DIJON APPETIZER CHEESECAKE

Steps:

• Heat oven to 350°F.
• Cook shallots in butter in small skillet on medium heat 5 min. or until tender; cool. Beat cream cheese, half-and-half, mustard and flour in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Stir in crabmeat, onions, 1/2 cup Parmesan, shallots and dill. Pour into 9-inch springform pan sprayed with cooking spray; sprinkle with remaining Parmesan.
• Bake 40 min. or until center is set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate. Let stand at room temperature 30 min. before serving. Serve as a spread on crackers.

SAVORY GORGONZOLA CHEESECAKE BITES

Steps:

• Heat oven to 325ºF.
• Melt 3 Tbsp. butter; mix with cracker crumbs. Spoon into 24 paper-lined mini muffin cups, adding about 1 tsp. to each.
• Beat cream cheese, 1/3 cup Gorgonzola cheese and whipping cream in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Spoon into prepared muffin cups, adding about 1 Tbsp. to each.
• Bake 15 min. or until centers are almost set. Cool cheesecakes in pans 10 min. Remove from pans to wire racks; cool completely. Refrigerate cheesecakes 1 hour.
• Meanwhile, cover baking sheet with foil. Cook sugar and remaining butter in small saucepan on medium heat until butter is melted. Add nuts; cook 5 to 7 min. or until nuts are lightly browned and evenly glazed, stirring constantly. Spread into single layer on prepared baking sheet; cool completely.
• Top cheesecakes with remaining gorgonzola cheese and candied nuts just before serving.

SAVORY HERB CHEESECAKE

Steps:

• In a large bowl, combine the cream cheese, 1 cup sour cream and soup; beat until smooth. Add egg substitute; beat on low just until combined. Add the Romano cheese, basil, thyme, cornstarch, tarragon, garlic and pepper; beat just until blended., Pour into a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 35-45 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes., Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread with remaining sour cream. Garnish with chopped peppers and chives. Serve with crackers or fresh vegetables.

SAVORY CRAB CHEESECAKE

Steps:

• Heat oven to 350°F In small bowl, mix crust ingredients. Press mixture in bottom of ungreased springform pan. Bake 5-9 minutes (until light golden brown).
• Meanwhile, in large bowl, beat filling ingredients except eggs and crabmeat on medium speed until well blended. Add eggs, 1 at a time, beating well after each. Stir in crabmeat. Pour filling over crust. Bake an additional 40-50 minutes (use 9" pan). Cool for 30 minutes.
• With a knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
• Serve with cocktail sauce and crackers.

SAVORY CHAVRIE HERB CHEESECAKE

Steps:

• Shell Directions:.
• Pre heat oven to 350°F.
• Blend all ingredients together until mixed well.
• Press into the bottom of a 9 inch baking dish or false bottom pan.
• Bake for 10 minutes to crisp up the shell.
• Cheese Cake Directions:.
• Blend Chavrie® with eggs and mix well.
• Add the remaining ingredients and mix.
• Scatter the spinach evenly over the bottom of the pre baked shell.
• Pour custard into the shell.
• Bake at 350°F until a knife blade inserted into the cake comes out clean about 45 minutes.
• Use Roast Garlic and Herb Chavrie® ® omit the herbs in batter.

SAVORY HERB CHEESECAKE

Steps:

• Add melted butter to crushed crackers. Press in bottom of a springform pan. Bake 350 degrees for 10 minutes.
• Mix cream cheese with ricotta. Set aside. In food processor, add herbs, garlic and olive oil. Chop. Add to cheese mixture. Add Parmesan cheese. Mix well. Add eggs one at a time. When mixed, pour over crust. Bake 325 degrees for 35-40 minutes.
• Run knife around edge. Cool for 10 minutes. Remove rim. Let cool. Add a sprig of rosemary, thyme and basil leaves for decoration. Serve with crackers, fruit, vegetables, wine or whatever you wish.

SEAFOOD CHEESECAKE- SAVORY

Steps:

• Heat oven to 300^. Combine crackers and butter, mix well together. Butter or spray a 1 1/2 quart ovenproof casserole dish;line the bottom with waxed paper or parchment paper and butter or spray this paper too. Sprinkle 1/2 the crumb mixture on bottom of dish;reserve remainder of crumb mixture for top; set aside.
• In food processor fitted with a metal blade, finely chop onion. Add remaining ingredients, except reserved cracker crumb mixture. Process mixture 45 seconds ,until smooth. Pour into prepared dish; sprinkle with reserved cracker crumbs.
• Place dish in larger pan; place both in oven and fill larger pan with boiling water to about 2 inch deep. Bake 1 hour-until a knife inserted in cheesecake 1 inch from center comes out clean.
• Turn off oven; let cheesecake remain in oven for 30 minutes.Remove from oven. Cool on a wire rack until room temperature. Cover and refrigerate until cold - about 4 hours or overnight.
• To Unmold: Run a metal spatula or long knife along edge of pan; invert onto serving plate; remove wax paper; garnish with lemon zest and bagel chip, if desired.