Name: Savory Cheesecakes
Yield: 10 - 12 servings
Ingredients: Nonstick cooking spray, for the pans; 1 ¼ cups herbed cracker crumbs; 8 tbsp unsalted butter, melted; 2 tbsp chopped pecans; 8 ounce cream cheese, at room temperature; 1 cup shredded Cheddar; 2 tbsp chopped pimentos; 1 tsp Worcestershire sauce; 2 - 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 ounce cream cheese, at room temperature; 1 cup crumbled blue cheese; 1 tbsp heavy cream; Kosher salt and freshly ground black pepper; 2 tbsp diced pitted Medjool dates; 1 tsp diced shallots; Candied walnuts, for topping; Honey, for drizzling; 8 ounce cream cheese, at room temperature; 1 cup shredded mozzarella; ¼ cup grated Parmesan; 1 tbsp heavy cream; Kosher salt and freshly ground black pepper; 1 tbsp chopped fresh basil, plus 1 sprig, for topping; ¼ cup quartered cherry tomatoes; Balsamic syrup or vinegar, for drizzling; Olive oil, for drizzling; 8 ounce cream cheese, at room temperature

YIELDS

10 - 12 servings

These tiny cheesecakes–really cheeseballs in disguise–are a genius addition to the apps spread at your next group dinner.

Yields 4 savory cheesecakes.

Ingredients

Crust

Nonstick cooking spray, for the pans

1 ¼

cups herbed cracker crumbs

tbsp unsalted butter, melted

tbsp chopped pecans

Cheddar-Pimento Cheesecake

ounce cream cheese, at room temperature

cup shredded Cheddar

tbsp chopped pimentos

tsp Worcestershire sauce

- 3 dashes hot sauce

Kosher salt and freshly ground black pepper

Crumbled candied or regular bacon, for topping

Thinly sliced scallion greens, for topping

Blue Cheese Cheesecake

ounce cream cheese, at room temperature

cup crumbled blue cheese

tbsp heavy cream

Kosher salt and freshly ground black pepper

tbsp diced pitted Medjool dates

tsp diced shallots

Candied walnuts, for topping

Honey, for drizzling

Mozzarella-Basil Cheesecake

ounce cream cheese, at room temperature

cup shredded mozzarella

cup grated Parmesan

tbsp heavy cream

Kosher salt and freshly ground black pepper

tbsp chopped fresh basil, plus 1 sprig, for topping

cup quartered cherry tomatoes

Balsamic syrup or vinegar, for drizzling

Olive oil, for drizzling

Goat Cheese-Herb Cheesecake

ounce cream cheese, at room temperature

ounce goat cheese

tbsp heavy cream

tsp chopped fresh parsley

tsp chopped fresh rosemary

tsp lemon zest

Worcestershire sauce, for seasoning

Kosher salt and freshly ground black pepper

tbsp apricot, fig, onion or raspberry jam

Ingredient Substitution Guide

Directions

Notes

Special equipment: four 4-inch springform pans

Step 1

Position a rack in the middle of the oven and preheat to 350ºF. Spray the bottom of four 4-inch springform pans with nonstick spray.

Step 2

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.

Step 3

Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.

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Savory Cheesecakes

Ingredients

Crust

Cheddar-Pimento Cheesecake

Blue Cheese Cheesecake

Mozzarella-Basil Cheesecake

Goat Cheese-Herb Cheesecake

Directions

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