I’ve made savory cheesecake before, I love them! They are an incredible appetizer to serve to a crowd or for a fun night with friends. They aren’t common, so your guests will be VERY impressed with your creativity when you present them with a cheesecake…that’s not dessert?! I can’t speak highly enough about savory cheesecakes…you MUST try one!
This is the first of 3 savory cheesecakes I will be posting this month. This is on top of the ones I have posted in the past:
Blue Cheese and Bacon Cheesecake
Pear and Gorgonzola
Sun Dried Tomato and Mozzarella Cheesecake
With Easter coming up, you might be presented with the opportunity to host a meal, or bring a dish to a potluck. Make a savory cheesecake. I’m telling you, and don’t make me beg, this WILL make you and your guests happy :) You’re not limited to just serving this with crackers either. Try serving it with slices apples, or you favorite veggies sliced up. 1 cheesecake can serve up to 20 people, assuming there are other appetizers.
Blue Cheese, Dried Cranberry and Pecan Cheesecake
- 1 cup bread crumbs (seasoned or plain)
- 5 tbsp butter, melted
- 24 ounces cream cheese, at room temperature
- 2 1/4 cups crumbled blue cheese, at room temperature, divided
- 3 eggs, at room temperature
- 1/4 cup sour cream
- 2 tbsp flour
- 1 cup dried cranberries
- 1 cups chopped toasted pecans
- Pinch of kosher salt
- Pinch of fresh cracked pepper
- Blue cheese crumbles
- dried cranberries
Pre-heat oven to 350°F. Spray a 9-inch spring form pan with cooking spray. Line the bottom with parchment paper, and spray again.
Mix the bread crumbs and melted butter in a bowl and press into the bottom of the springform pan. Do not press up the sides, just on the bottom. Bake for about 10 minutes until it just slightly starts to brown. Remove from the oven and allow to cool while you make the filling.
Increase the oven temperature to 425 degrees,
In large bowl, beat the cream cheese with a hand mixer until smooth. Set aside 1/4 cup of the blue cheese. Add the remaining blue cheese, add the eggs, one at a time, beating well after each addition. Scrape the mixture off of the sides of the bowl. Add the sour cream, flour, salt and pepper. Beat until combined. Fold in the dried cranberries and pecans. Pour into the pan.
Bake at 425 degrees for 15 minutes. DO NOT OPEN THE OVEN DOOR and lower the oven temperature to 325 and bake for a remaining 45 minutes. Bake until the top of the cheesecake is slightly browning and the middle doesn’t jiggle when you move the pan. Remove the cheesecake from the oven. Cool in the pan, to room temperature before removing from the pan. Wrap in plastic wrap and refrigerate for at least 6 hours before serving. Sprinkle with the garnish of blue cheese, dried cranberries and pecans.
*The refrigeration allows all the flavors of the cheesecake to blend together and become very dense. Which is a good thing!
To serve, place a knife with the cheesecake and allow people to cut little slices off to spread on their crackers and little toasts.
Just looking at the inside of the cheesecake makes me drool. The sweetness of the cranberries with the sharpness of the blue cheese, oh, and the crunch of the pecans. Seriously, an amazing combo! Screw eating it with crackers, I’d just cut a HUGE slice and eat it with a fork. Done and done.