Savory Vegetable Cheesecake Recipes

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SAVORY CHEESECAKES



Savory Cheesecakes image

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

Nonstick cooking spray, for the pans
1 1/4 cups herbed cracker crumbs
8 tablespoons unsalted butter, melted
2 tablespoons chopped pecans
8 ounces cream cheese, at room temperature
1 cup shredded Cheddar
2 tablespoons chopped pimentos
1 teaspoon Worcestershire sauce
2 to 3 dashes hot sauce
Kosher salt and freshly ground black pepper
Crumbled candied or regular bacon, for topping
Thinly sliced scallion greens, for topping
8 ounces cream cheese, at room temperature
1 cup crumbled blue cheese
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons diced pitted Medjool dates
1 teaspoon diced shallots
Candied walnuts, for topping
Honey, for drizzling
8 ounces cream cheese, at room temperature
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh basil, plus 1 sprig, for topping
1/4 cup quartered cherry tomatoes
Balsamic syrup or vinegar, for drizzling
Olive oil, for drizzling
8 ounces cream cheese, at room temperature
4 ounces goat cheese
1 tablespoon heavy cream
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
1/2 teaspoon lemon zest
Worcestershire sauce, for seasoning
Kosher salt and freshly ground black pepper
2 tablespoons apricot, fig, onion or raspberry jam

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 VEGETABLE CHEESECAKE



Savory Vegetable Cheesecake image

This delicious main-dish cheesecake comes from Mollie Katzen's "The Enchanted Broccoli Forest," which is a delightful vegetarian cookbook. A wonderful way to use us those garden veggies. It is also wonderful served as an appetizer that guests can spread onto little pieces of toast.

Provided by Irmgard

Categories     Vegetable

Time 2h

Yield 8 serving(s)

Number Of Ingredients 18

3 cups grated zucchini
3 tablespoons butter
1 cup minced onion
3 cloves garlic, crushed
1/2 teaspoon salt
1 cup grated carrot
3 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup freshly minced parsley
1 tablespoon lemon juice
3 cups ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese (please use fresh)
4 large eggs
fresh ground black pepper
2 medium tomatoes, sliced into rounds,then sliced in half so the slices look like the letter d
3 -4 tablespoons breadcrumbs

Steps:

  • Preheat oven to 375 degrees farenheit.
  • Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
  • Put the grated zucchini into a colander.
  • Salt lightly, and let is sit about 15 minutes, then squeeze out any excess moisture.
  • Saute the onions in butter with 1/2 t salt.
  • When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
  • Keep stirring and cook over medium heat for about 8 minutes.
  • Remove from heat and stir in the parsley and lemon.
  • Beat the cheeses and eggs together until well blended.
  • (Hello, Kitchenaid mixer!) When the cheese and egg mixture is nice and fluffy, fold in the veggies.
  • Season to taste with black pepper.
  • Pour the mixture into the springform pan.
  • Bake uncovered for 30 minutes-- then pull it out for a minute.
  • Remember those tomatoes?
  • Dredge them in the breadcrumbs and decorate the top of the cheesecake with them in a pretty spiral pattern.
  • Reduce the oven heat to 350 degrees, and bake another 30 minutes.
  • Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
  • Then, take it out of the oven and let it cool about 10 more minutes before cutting and serving.

SAVORY CHEESECAKE



Savory Cheesecake image

Provided by Alton Brown

Time 2h34m

Yield 8 to 10 servings

Number Of Ingredients 10

24 ounces cream cheese
3 tablespoons cornstarch
1 teaspoon salt
4 ounces sour cream
2 large eggs
6 ounces smoked trout, diced
1/3 cup chopped chives
3 ounces melted butter
1 egg white
1 1/2 cups crushed bagel chips

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 HERB CHEESECAKE



Savory Herb Cheesecake image

"I came across the recipe for this scrumptious appetizer while taking an herb gardening course," says Lee-Ann Hamilton, Louisburg, Kansas. "It was the hit of the buffet at our 'End of Class' party.

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 24 servings.

Number Of Ingredients 14

3 packages (8 ounces each) reduced-fat cream cheese, cubed
2 cups reduced-fat sour cream, divided
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
3/4 cup egg substitute
1/2 cup grated Romano cheese
2 to 4 tablespoons minced fresh basil
1 to 2 tablespoons minced fresh thyme
1 tablespoon cornstarch
1 to 2 teaspoons minced fresh tarragon
2 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
3 tablespoons each chopped sweet red, yellow and orange pepper
3 tablespoons minced chives
Assorted crackers or fresh vegetables

Steps:

  • In a large bowl, combine the cream cheese, 1 cup sour cream and soup; beat until smooth. Add egg substitute; beat on low just until combined. Add the Romano cheese, basil, thyme, cornstarch, tarragon, garlic and pepper; beat just until blended., Pour into a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 35-45 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes., Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread with remaining sour cream. Garnish with chopped peppers and chives. Serve with crackers or fresh vegetables.

Nutrition Facts : Calories 145 calories, Fat 10g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 282mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.

VEGETABLE SAVORY CHEESECAKE



Vegetable Savory Cheesecake image

Make and share this Vegetable Savory Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Savory

Time 1h50m

Yield 18 appetizer

Number Of Ingredients 12

1 tablespoon plain breadcrumbs
1 tablespoon vegetable oil
1 cup coarsely shredded zucchini
1 cup coarsely shredded carrot
1/4 cup finely chopped red bell pepper
2 (8 ounce) packages cream cheese, softened
2 eggs
1/2 cup sour cream
1/2 cup grated parmesan cheese
1/2 cup chopped fresh parsley
4 garlic cloves, minced
1/4 teaspoon dried thyme

Steps:

  • Preheat oven to 350°; grease an 8-inch springform pan; dust with bread crumbs.
  • In a big skillet, heat the oil over medium heat; add in zucchini, carrots, and bell peppers.
  • Cook, stirring until softened, about 3 minutes; let cool.
  • In a big bowl, beat the cream cheese until fluffy; beat in the eggs, one at a time, beating after each addition.
  • Beat in the sour cream, Parmesan cheese, parsley, garlic, thyme, and vegetable mixture; pour into prepared pan.
  • Place cheesecake pan in a larger pan filled with hot water 1 1/2 inches deep (if you think your springform pan will leak, wrap in foil before putting in the water bath).
  • Bake 50 minutes in the water bath; remove from oven and cool.
  • *Can substitute chopped basil for the parsley.

Nutrition Facts : Calories 135.7, Fat 12.3, SaturatedFat 7.1, Cholesterol 56.5, Sodium 136.9, Carbohydrate 2.6, Fiber 0.4, Sugar 0.7, Protein 4.2

SAVORY SUMMER CHEESECAKE



Savory Summer Cheesecake image

I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.

Provided by Chef John

Categories     Main Dishes     Savory Pie Recipes

Time 4h15m

Yield 10

Number Of Ingredients 20

3 tablespoons olive oil
1 ½ cups diced bell peppers
½ cup diced yellow onions
1 pinch salt
2 cloves garlic, crushed, or to taste
4 large eggs
¼ cup all-purpose flour
1 ½ teaspoons kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon white sugar
1 cup creme fraiche
3 (8 ounce) packages cream cheese, at room temperature
½ cup grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
4 ¼ ounces plain crackers, finely crushed
¼ teaspoon dried Italian herb blend
3 tablespoons melted butter

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.

Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g

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