SAVORY CHEESECAKES
These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 4h40m
Yield 4 savory cheesecakes (10 to 12 servings)
Number Of Ingredients 38
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
- Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
- Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
- For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
- For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
- For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
- For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.
SAVORY BLT CHEESECAKE
Did you know that cheesecake could be savory instead of sweet? Tomato and green onions mixed with cream cheese is like an irresistible form of gazpacho. Served on lettuce, the BLT version is great on its own, but it's also a tasty appetizer when served with crackers. This is a flexible recipe, so use other cheese in place of the Gruyere, and add olives, crab meat, cooked mushrooms-whatever strikes your fancy. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 24 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 248 calories, Fat 21g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 438mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
BABY SWISS APPETIZER CHEESECAKE
This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. -Marilyn Edelman, Sabetha, Kansas
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake with crackers.
Nutrition Facts : Calories 197 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 176mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
SAVORY SWISS CHEESECAKE
I haven't tried this one yet, but it sounds absolutely delicious. Great for a party, but plan ahead as it needs to refrigerate overnight. (prep and cook times do not include fridge time)
Provided by Swan Valley Tammi
Categories Spreads
Time 1h5m
Yield 1 cheesecake
Number Of Ingredients 10
Steps:
- In a bowl, combine cracker crumbs and margarine. Press into the bottom of a 9" springform pan. Set aside.
- In a mixing bowl, beat cream cheese until smooth.
- Add yogurt, egg, egg yolk, basil and rosemary. Beat on low until just blended. Stir in Swiss cheese.
- Pour into prepared crust. Place pan on baking sheet and bake at 350F for 40-50 minutes.
- Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
- Cut in wedges and serve with crackers.
Nutrition Facts : Calories 3127.4, Fat 254.8, SaturatedFat 136.6, Cholesterol 1036.9, Sodium 2783.3, Carbohydrate 98.9, Fiber 3.9, Sugar 37.7, Protein 117.1
SAVORY CHEESECAKE
Provided by Alton Brown
Time 2h34m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
SAVORY HAM CHEESECAKE
My mom was the best cook-everything she made was special. She served this elegant cheesecake on Sunday following a Saturday ham dinner. Now my family loves it, too!-Shannon Soper, West Bend, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h35m
Yield 24-30 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 128 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 317mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
HERBED CHEESECAKE APPETIZER
If this large cheesecake is too large for your gathering, cut it into wedges. Enjoy one now and freeze the other wedges for a fast appetizer in the future. -Ann Chan, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, combine the crust ingredients. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the Parmesan cheese, parsley, onion, pepperoni, lemon juice, herbs, garlic, salt and pepper sauce. Pour into crust., Bake at 325° for 45-55 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 l hour longer. Refrigerate overnight. Serve with crackers.
Nutrition Facts : Calories 302 calories, Fat 26g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 571mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
SAVORY CHEESECAKE
Got this recipe from my viewing of FoodTV...it's an addiction really. I had hoped to make it for a gathering but have yet to have one since I got this one. I think I would exchange the trout for another meat...but thats up to individual taste I think. Enjoy
Provided by TishT
Categories Trout
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 10
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" spring form pan.
- Bake for 8 minutes to crisp up.
- Remove from oven and cool.
- Reduce the heat to 250F.
- 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.
Nutrition Facts : Calories 478, Fat 44.5, SaturatedFat 26.8, Cholesterol 191.6, Sodium 650.5, Carbohydrate 5.9, Fiber 0.1, Sugar 0.4, Protein 14.7
SAVORY SWISS CHEESECAKE
If you are tired of sweet cheesecakes (who am I kidding? Tired of cheesecakes?), then this one is for you. Swiss cheese, yum!
Provided by Megan Stewart
Categories Cheese Appetizers
Number Of Ingredients 9
Steps:
- 1. Combine crushed crackers and melted margarine. Press into bottom and 1 1/2" up sides of 8" springform. Set aside. beat cream cheese until soft. Add yogurt, basil, rosemary and 1/2 t pepper. Blend. Add egg and egg yolk and beat on low until mixed. Stir in swiss cheese and pour into pan. Place pan on cookie sheet and bake at 375 degrees 45-50 min. Loosen sides of pan with narrow spatula. Cool 30 min and remove sides to cool completely. Return sides of pan, chill overnight. Serve in little wedges with crackers.
SAVORY FLORENTINE CHEESECAKE
Make and share this Savory Florentine Cheesecake recipe from Food.com.
Provided by Red Hot Housewife
Categories Breakfast
Time 1h25m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Combine the bread crumbs and melted butter and press on the bottom and sides of a buttered 9-inch spring-form pan. Bake for 8 to 12 minutes, or until very lightly browned. Set aside to cool.
- Cook the spinach according to package directions, place in a strainer, and press out all the liquid. In a large bowl, beat together the cream cheese, cream, salt, and mustard until smooth. Add the eggs, one at a time, and beat well after each addition. Add the spinach, grated cheeses, paprika, cayenne, and scallions. Beat on low speed until well combined.
- Pour the mixture into the prepared crust and bake for approximately 1 hour and 5 minutes, or until the filling is set and browned. Cool for 15 minutes on a wire rack. Serve with sliced fresh fruit and a green salad with vinaigrette dressing.
Nutrition Facts : Calories 442.2, Fat 36.3, SaturatedFat 21.8, Cholesterol 174.2, Sodium 512.6, Carbohydrate 16.1, Fiber 1.6, Sugar 1.7, Protein 14.1
More about "savory swiss cheesecake recipes"
SAVORY SWISS CHEESECAKE | BETTER HOMES & GARDENS
From bhg.com
Total Time 2 hrs 40 minsCalories 193 per serving
- For crust, combine crushed crackers and melted margarine. Press onto bottom and about 1-1/2 inches up the sides of an 8-inch springform pan. Set aside.
- Beat cream cheese with an electric mixer until softened. Add yogurt, pepper, basil, and rosemary. Beat until well blended. Add egg and egg yolk. Beat on low speed just until mixed. Stir in process Swiss cheese. Pour into crust-lined pan. Place pan on a baking sheet.
- Bake in a 375 degree F. oven for 45 to 50 minutes or until nearly set in center. Cool 5 minutes on rack. With narrow spatula, loosen crust from sides of pan. Cool 30 minutes. Remove sides of pan; cool completely. When cooled, return sides of pan. Cover loosely; chill in the refrigerator for at least 4 hours or up to 24 hours. To serve, cut into small wedges; spread on crackers, bread rounds, or French bread slices. Makes 16 appetizer servings.
17 BEST SAVORY CHEESECAKE RECIPES - INSANELY GOOD
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5/5 (2)Published Jan 16, 2023Category Appetizers, Recipe Roundup
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- Savory Cheesecake with Caramelized Onions and Balsamic. Caramelized onions and cheesecake come together here to create one helluva unique dish. Sweet and salty onions are an ideal match for zippy, acidic balsamic.
- Pickle Cheesecake. Yep, you read that right. This is a pickle cheesecake. And you know what? It’s pretty darn delicious! Start with a crunchy and salty pretzel crust.
- Savory Spinach Artichoke Cheesecake. Spinach and artichoke dip is excellent. But do you know what is even better? Spinach and artichoke cheesecake! It delivers the same salty and savory bite, but the cheesecake base makes it light and fluffy.
- Roasted Red Pepper and Crab Savory Cheesecake. This roasted red pepper and crab cheesecake is tasty and pretty in pink. Roasted red peppers deliver a subtle smokiness that pairs perfectly with savory crab and rich seasonings.
- Sausage Cheesecake Appetizer. If your party guests have a pulse, they’ll love this sausage cheesecake. I mean, what’s better than a punchy sausage in a creamy cheesecake filling?
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