• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Auntie's Favorites
  • Holidays
    • New Year's
    • Valentine's Day
    • St. Patrick's Day
    • Easter
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
  • Subscribe

crinkledcookbook.com logo

menu icon
go to homepage
  • About
  • Recipes
  • Favorites
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Favorites
    • Subscribe
    • Instagram
    • Pinterest
  • ×

    Home » Appetizers

    Jan 17, 2021 · Modified: Mar 7, 2021 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income via ads.

    Savory Cheesecake

    Jump to Recipe Print Recipe

    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:

    • Pork Wonton Stars
    • Corndog Nuggets
    • Cranberry Brie Bites

    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.

    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 74 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.
    Did you make this recipe? Scroll up and leave a star rating.Tap @crinkledcookbook and follow me today.

    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.

    Pin Recipe Share on Facebook

    More Appetizer Recipes

    • Grown Up Pigs in a Blanket
    • 15 Appetizers for Cold Weather Entertaining
    • Everything Bagel Cauliflower Hummus
    • Philly Cheesesteak Bites

    Looking for something?

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Alexandra says

      July 25, 2021 at 8:49 pm

      5 stars
      Such a delicious and full of flavour recipe!

      Reply

    Primary Sidebar

    Melinda with corndogs

    Hello friends! Welcome. I'm Melinda. I'm a home cook and I've been creating recipes for more than 30 years. I'm excited to share recipes and techniques to help you enjoy cooking too. I'm a former TV journalist and a two-time breast cancer survivor. Stick around and click around and let's make great meals at home!

    Meet Melinda→

    Logos from websites that feature the Crinkled Cookbook.

    Meatless Recipes

    • Easy Mediterranean Edamame Salad
    • The Best Sweet Potato Lasagna
    • Tomato Basil Soup
    • Starbucks Copycat Egg Bites

    Melinda's Favorites

    • Sweet Corn Pasta Salad
    • Blueberry Rhubarb Muffins
    • Cougar Gold Cheese Quiche
    • Sunday Gravy (Spaghetti Sauce)

    Auntie's Favorites

    • Homemade Brownie Mix
    • Old Fashioned Chocolate Pound Cake
    • Zucchini Stuffing
    • Ivar's Copycat Fried Cod

    Footer

    ^ back to top

    Logos from websites that feature the Crinkled Cookbook.

    About

    • Meet Melinda

    Contact

    • Sign up for emails and recipes!
    • Contact

    Disclaimers

    • Privacy Policy & Terms
    • Comment Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2019 - 2023 Crinkled Cookbook LLC