Best 8 Savory Blt Cheesecake Recipes

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.

BABY SWISS APPETIZER CHEESECAKE

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.

BLUE CHEESE CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° until lightly browned, about 5 minutes., Place the cream cheese, blue cheese, spreadable cheese, sour cream, eggs, milk, sherry and pepper in a blender; cover and process until blended. Pour over crust. Place pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is almost set, 50-55 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate overnight. Serve with crackers.

MUSHROOM AND BACON CHEESECAKE

Steps:

• 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 a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a large skillet, saute onion and red pepper in oil for 2 minutes. Add mushrooms; cook and stir for 10 minutes or until liquid has evaporated. Set aside to cool., In a large bowl, beat the cream cheese, salt and pepper until light and fluffy. Beat in sour cream. Add eggs; beat on low speed just until combined. Fold in the bacon, feta cheese, parsley and mushroom mixture. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. 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. Top with mushrooms, parsley and additional bacon if desired. Serve with crackers.

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 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.

SAVORY CHEESECAKES

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 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.