Savory Cheesecake Recipe

Have you ever made a savory cheesecake?  I didn’t know such a thing existed until a few years ago.  The owner of a local catering company shared her recipe for Cheddar Chutney Cheesecake at an appetizer workshop I attended.  This recipe is easy to prepare.  Mix together, bake, refrigerate, and serve.  You can make this up to three days in advance.

Serve Cheddar Chutney Cheesecake with crackers or as a fancy spread for bagels.  It makes a great brunch recipe too!  Do you have a savory cheesecake recipe you would like to share?

Cheddar Chutney Cheesecake

• 24 oz cream cheese
• 2 eggs
• 1/3 c grated onion
• 1/2 tsp cayenne
• 1 c mango chutney* (Major Grey’s), divided
• 3/4 c grated sharp cheddar
• 1 c chopped pecans, divided
• 1 tsp sherry (optional)

*I’ve substituted apricot preserves and had favorable results.

1. Pre-heat oven to 350 degrees.
2. Mix all ingredients, including half of the chutney and half of the pecans.
3. Pour into a spring form pan.  Swirl remaining chutney into mixture.  Sprinkle with remaining pecans.
4. Cover with foil.  Bake in a water bath for 20-25 minutes or until center is set.  Uncover during the last ten minutes of cooking.
5. Serve with crackers, bread, etc.  Can be made up to 3 days ahead of time.  Store in refrigerator.