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Savory Cheesecake

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Savory Cheesecake is a yummy appetizer, not a dessert. This is a cheesy starter full of pesto and a blend of parmesan and ricotta cheeses. It's the perfect addition to your charcuterie board! Serve with sturdy crackers, baguette slices and fresh veggies. Everyone will be coming back for more.

Slice of savory cheesecake with cherry tomato slices, small bread slices and a fork on the side. Whole cheesecake in the background.
Serve your savory cheesecake with cherry tomatoes and small slices of garlic toast.

Ingredients to have on hand

  • dry bread crumbs
  • cream cheese
  • ricotta cheese
  • parmesan cheese
  • pesto sauce, fresh or store-bought
  • pine nuts, or a substitute
Cheesecake ingredients on a counter, cream cheese, parmesan cheese, ricotta cheese and a box of dry breadcrumbs.
Three types of cheese and plain dry bread crumbs combine for this savory take on cheesecake.

Perfect for your charcuterie board

One of the most appealing things about a charcuterie board is the wonderful and eye-appealing variety of meat, cheeses, crackers, and more. Savory Cheesecake is a great alternative to any soft cheese you might choose for your board. I like to use it in place of Brie.

A wedge of savory cheesecake with crackers, cheddar cheese, carrots and a small knife on a cutting board.
This makes a delicious cheese option for your next charcuterie board.

Fresh or Store-Bought Pesto

This recipe is delicious either way. If time is short, there are lots of great options for fresh or jarred pesto at the grocery store. But whipping up a quick, fresh pesto at home is actually very easy, my recipe includes fresh spinach and mint and has a very bright, fresh flavor. Love that mint!

  • Dried bread crumbs and parmesan cheese in a small bowl on a cutting board.
    Just two ingredients go into the crust. Simple!
  • A springform pan with a dollop of butter.
    Crumble a small section of waxed paper to coat the pan with the softened butter.

Pine Nuts or Substitute

There are lots of options when it comes to finding a substitute for pine nuts, though there is usually a slightly different flavor. Walnuts are a popular substitution for pine nuts in pesto sauce but for this recipe I recommend chopped, unsalted cashews as a substitute.

  • Raw batter with pesto being stirred into it.
    Stir the pesto sauce into half the batter.
  • Raw cheesecake batter in a springform pan.
    The top layer of cheesecake batter covers the first layer that includes all the delicious pesto.
  • Cheesecake top with pine nuts sprinkled in the batter.
    No need to dice the nuts, just sprinkle over the top of the cheesecake batter before goes into the oven.

How can I tell if the cheesecake is cooked?

If the cheesecake jiggles in the center, then it needs a few more minutes. But if you spot of a few cracks around the edges and the middle of the cheesecake shifts only a bit when you scoot the pan back and forth slightly on the oven rack, then it's done. Be assured, it will continue setting up as it cools.

Side view of the cheesecake with small cracks around the edges.
Watch for small cracks to develop along the edge of the cheesecake, that a good sign that it's cooked.

Freezer Friendly

Like most cheesecakes, this savory version freezes beautifully. Cool completely then slice into wedges and wrap each wedge in plastic wrap. Place each portion into a zip-topped plastic freezer bag. Or, if freezing the whole cheesecake, place it in a pie dish or another pan that's about the same size of the savory cake and cover it completely with plastic wrap, then foil. It'll keep for about a month. Defrost and enjoy!

A wedge of cheesecake with cherry tomato slices and small rounds of bread. The whole cheesecake is in the background.
There's a ribbon of pesto flavor along the bottom of each slice.

Other Appetizers

Savory Cheesecake is a such a great way to get the evening started. I adapted this recipe from one I found in a church cookbook about 20 years ago. Those old cookbooks are such treasures!

I love appetizers and here are a few more I think you and your guests are going to enjoy:

Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.

Recipe

Slice of savory cheesecake with cherry tomato slices, small bread slices and a fork on the side. Whole cheesecake in the background.

Savory Cheesecake

A yummy appetizer. Not dessert, this cheesecake is a savory starter that will have everyone asking for more.
5 from 91 votes
Print Rate Pin Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 12 slices
Calories: 283kcal
Author: Melinda O'Malley Keckler

Equipment

  • 9" springform pan

Ingredients 

Bottom Crust

  • 1 tablespoon butter softened
  • ¼ cup dry bread crumbs
  • 2 tablespoons Parmesan cheese shredded

Savory Cream Cheese Filling

  • 2, 8 ounce packages cream cheese softened
  • 1 cup Ricotta cheese
  • ½ cup Parmesan cheese shredded
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper, ground
  • 3 eggs
  • ½ cup pesto sauce fresh or jarred

Topping and Garnish

  • ⅓ cup pine nuts chopped
  • ½ cup fresh basil for garnish

Instructions

Preheat Oven and Prepare Pan

  • Preheat oven to 325°
  • Using a small secetion of waxed paper, spread the softened butter on the bottom and sides of a 9” springform pan.
  • In a small bowl, mix bread crumbs with two tablespoons parmesan cheese and sprinkle into the bottom of the pan to create a bottom crust. It will adhere to the softened butter already there. It will be very thin layer.

Combine Ingredients

  • In a mixing bowl, combine softened cream cheese, Ricotta cheese, ½ cup Parmesan cheese, salt and cayenne pepper until well blended and very smooth. Add eggs and blend again.
  • Scoop about half the cream cheese mixture into a medium-sized bowl and set aside.
  • Mix pesto sauce wth the remaining cream cheese in the mixing bowl and pour on top of the crumb mixture in the springform pan. Spread the mixture evening across the bottom of the pan.
  • Top with the remaining cream cheese mixture from the mixing bowl and smooth it carefully to create a top layer on the cheesecake.

Add Topping and Bake

  • Sprinkle the pine nuts on top of the cream cheese mixture.
  • Bake for 45 minutes or until the center is no longer jiggly if you shift the pan back and forth on the oven rack.
  • Remove from the oven and run a sharp knife around the edges to loosen any of the cheesecake that might stick on the side of the springform pan. Cool completely on a wire rack. Remove the outer ring and transfer the savory cheesecake to a round platter. Allow the cheesecake to cool for at least an hour or chill overnight in the refrigerator.

Serve

  • Slice into slim wedges and serve with sturdy crackers, veggies and basil as a garnish.
Tried this recipe? Or pin for later.Mention @crinkledcookbook or tag #crinkledcookbook

Nutrition

Calories: 283kcalCarbohydrates: 5gProtein: 9gFat: 25gSaturated Fat: 12gCholesterol: 100mgSodium: 445mgPotassium: 122mgFiber: 1gSugar: 2gVitamin A: 1005IUVitamin C: 1mgCalcium: 167mgIron: 1mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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  1. Alexandra says

    5 stars
    Such a delicious and full of flavour recipe!

    Reply