Best 3 Savory Vegetable Cheesecake Recipes

**Savory Vegetable Cheesecake: A Unique and Flavorful Dish**

Savory vegetable cheesecake is a delightful and versatile dish that combines the creamy texture of cheesecake with the vibrant flavors of fresh vegetables. This innovative recipe offers a unique twist on the traditional cheesecake, using a savory filling made with a variety of vegetables, herbs, and spices. The result is a savory and satisfying dish that can be enjoyed as an appetizer, main course, or even a light lunch. This article features two variations of savory vegetable cheesecake recipes: one with a classic cream cheese filling and the other with a tangy goat cheese filling. Both recipes are packed with flavor and sure to impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY BLT CHEESECAKE

Savory BLT Cheesecake image

Did you know that cheesecake could be savory instead of sweet? Tomato and green onions mixed with cream cheese is like an irresistible form of gazpacho. Served on lettuce, the BLT version is great on its own, but it's also a tasty appetizer when served with crackers. This is a flexible recipe, so use other cheese in place of the Gruyere, and add olives, crab meat, cooked mushrooms-whatever strikes your fancy. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 24 servings.

Number Of Ingredients 14

Ingredients

3/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1-1/2 cups crumbled cooked bacon
1 cup oil-packed sun-dried tomatoes, patted dry and chopped
1 cup shredded Gruyere or Swiss cheese
2 green onions, sliced
1 teaspoon freshly ground pepper
4 large eggs, lightly beaten
Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked bacon
Assorted crackers, optional

Steps:

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with toppings and crackers if desired.

Nutrition Facts : Calories 248 calories, Fat 21g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 438mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

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

Ingredients

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.

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

Ingredients

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

Tips:

Use a variety of vegetables to create a colorful and flavorful cheesecake.
Roast the vegetables before adding them to the cheesecake mixture to enhance their flavor.
Use a combination of hard and soft cheeses to create a creamy and flavorful filling.
Bake the cheesecake in a water bath to prevent it from cracking.
Let the cheesecake cool completely before serving to allow the flavors to develop.

Conclusion:

This savory vegetable cheesecake is a delicious and unique dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its creamy filling, roasted vegetables, and crispy crust, this cheesecake is sure to be a hit with everyone who tries it.

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