Description
A luxurious savory cheesecake featuring a rich and creamy cheese filling on a crisp Parmesan crust, topped with a sweet and tangy roasted tomato jam—perfect as an appetizer or show-stopping centerpiece.
Ingredients
Scale
- For the Parmesan Crust:
- 1 cup crushed crackers (like Ritz or savory shortbread)
- 1/2 cup grated Parmesan cheese
- 1/4 cup melted butter
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 2 eggs
- 1/2 cup grated sharp cheddar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- For the Roasted Tomato Jam:
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/2 teaspoon balsamic vinegar
- Pinch of salt and thyme
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix crushed crackers, Parmesan, and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside.
- In a mixing bowl, beat cream cheese until smooth. Add sour cream, eggs, cheddar, garlic powder, and pepper. Mix until creamy.
- Pour filling over the crust. Smooth the top and bake for 35–40 minutes until center is set. Let cool, then chill for at least 2 hours.
- Meanwhile, toss cherry tomatoes with olive oil, honey, thyme, and salt. Roast at 400°F (200°C) for 20–25 minutes. Stir in balsamic vinegar and mash slightly to create a jam-like consistency.
- Before serving, top the chilled cheesecake with roasted tomato jam. Slice and serve.
Notes
- Make ahead: Cheesecake can be prepared a day in advance.
- Serve with crostini or fresh herbs for presentation.
- Use ricotta in place of sour cream for a different texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 85mg
Keywords: savory cheesecake, parmesan crust, roasted tomato jam, appetizer cheesecake, tomato parmesan tart