December 17th, 2008

Savory Cheesecake

Cheesecake, that indulgent combo of cream cheese, eggs, and what-you-fancy, is a crowd-pleaser in all its guises. Everyone is familiar with the myriad sweet versions: New York original, chocolate, chocolate chip, strawberry, mocha…and no doubt, has a favorite.

But the cake’s savory sides are not as known.

I’ve had guests ask me, “This looks really good. What is it?”
and cock their heads with uncertainty when I say “It’s a Savory Cheesecake.”
When I explain that it’s got cream cheese, feta, artichoke hearts, green onions, fresh dillweed and oregano; just spread it on a cracker, Eyes Light Up.

This has all the right Big Party elements: rich Greek-inspired flavors and show-stopper looks, easy to make at a modest cost. One cake goes a long way—up to 50 guest’s worth of slathers on crackers—not to mention the yummy puff pastry crust.

Savory Cheesecake
2 lbs. softened cream cheese
1 cup crumbled feta cheese
1 cup (or more) chopped artichoke hearts
3 minced garlic cloves
5 finely chopped scallions
2 Tablespoons fresh dillweed (2 t., if using dry)
2 Tablespoons fresh oregano (2 t., if using dry)
1 teaspoon sea salt
1 teaspoon cracked black pepper
4 eggs
pinch red pepper flakes
½ cup sundried tomatoes, chopped
1 10”x15”puff pastry sheet (you can use smaller sheets and piece together–the pastry
pieces easily.)
9” springform pan

Preheat oven to 325 degrees.
Line the bottom and sides of the springform pan with puff pastry.
In a mixing bowl, cream together the feta and cream cheeses.
Beat in the artichoke hearts, scallions, and minced garlic. Add herbs, salt and pepper.
Beat in eggs, one at a time. Scrape down the sides and bottom of bowl, mixing well.
Pour into pastry-lined springform pan and bake for 50 minutes. Allow to cool, then unmold.
Garnish with sundried tomatoes and fresh oregano or dill.
Serve at room temperature with crackers or crostini.

Caterer’s Tips: This can be made several days in advance and refrigerated. I have had success freezing it, ungarnished. For a holiday look, I used English ivy and clusters of nandina berries clipped from my backyard to garnish the platter.

Posted in Appetizers/Hors D'oeuvres, Recipes

9 Responses to “Savory Cheesecake”
  1. Maggie Stanford Says:

    Hi Nancy,

    I have had the extreme pleasure of sampling your Savory Cheesecake several times, and now I look forward to making it myself! Every time I’ve been around this cheesecake, I hear people asking, “Who made this? It’s delicious!”

    And congrats on the website, Nancy!


  2. Dana D Cummings Says:

    Nance! Great to see you in blog. Perfect! Love the colors – particularly the multicolor line of images. – Savory cheesecake a total revelation.
    One general comment for the blog, as a “Weight Watcher” who has just passed my one year anniversary at “goal” – is to include some more guidance on “serving size”.

  3. Kacky Fell Says:


    I love your website and blog! Savory cheesecake looks like a winner. I’ll be back to see what’s next. Thanks and have a great holiday season!


  4. Tamara Says:

    Nancy – congratulations on your new site. This looks great! And, the Savory Cheesecake sounds amazing. Perfect holiday appetizer – or anytime of year for that matter.

  5. pat Says:

    Nancy’s Savory Cheesecake WAS amazing – my trip through Nashville this Holiday started with the
    treats from Good Food Matters – can’t wait to return….

  6. Judy Says:


    This website is fantastic! Very user-friendly and so inspiriing with the appealing photos. Can’t wait to try each and every recipe. Onward!


  7. Sandy Simblist Says:

    It may be after the holidays, but the very next time I have a crowd, I can’t wait to serve this visual and palate pleaser.

    Your photos are fantastic.

  8. Madeleine Says:

    I made the savory cheescake last night, but haven’t had the opportunity to taste it yet as I am awaiting tomorrow’s party. It looks beautiful, just like your picture.

    One small point of clarification to the recipe– Your oven must be far superior to mine. It took me ~100 minutes to bake the cake!

  9. goodfoodmatters Says:

    Whoa–100 minutes?? That’s very surprising.
    Mine is a convection oven and hence, cooks faster–but not doubly faster. In a conventional oven, cooking time would increase somewhat–up to 15 minutes tops. I’ve never had any cheesecake type take so long! I’d have some concerns about that oven!

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