This Savory Garlic and Herb Cheesecake makes the perfect addition to any appetizer table! It's packed full of fresh herbs, garlic, and cheeses with a buttery cracker crust. Add a sliver of this cheesecake on top of your favorite crackers or toasted bread.
This savory cheesecake will definitely get the attention of everyone! It will first be from curiosity and then because it's even better than any dip!
How to make savory cheesecake
To make this garlic and herb cheesecake, you have to first make the buttery cracker crust.
Add the crumbs, shredded cheese, and butter into a bowl. Mix until the butter coats all of the crumbs. Press the crust into a 7-inch springform pan and bake.
Roasted Garlic Cheesecake - The important thing to remember about making cheesecake is that you need to mix things slowly. Throwing everything in a bowl and trying to mix it together will leave you with a lumpy cheesecake.
Start by mixing the cream cheese by itself until creamed. Beat in the sour cream and then the eggs one at a time. Be sure to scrape down the sides and bottom of the bowl often.
Next mix in all of the herbs, cheeses, roasted garlic, seasonings, and hot sauce. Spread it on top of the cracker crust and bake until the cheesecake is set.
Should I water bath this Savory Cheesecake?
If you would prefer your cheesecake to not have the golden brown crusty sides or the slight crackings on top, I would recommend a water bath.
If you want your cheesecake to look like mine, skip the water bath. It's all up to you and what you would prefer.
To water bath your garlic herb cheesecake, wrap it in two layers of heavy-duty tin foil or skip the foil and place it in a slightly larger pan.
Grab a pan slightly larger than the last pan and fill it with 1 inch of hot water. Place the foil-wrapped cheesecake or the double pans in the water bath.
Place the pans in the oven and bake according to the directions.
How to store Savory Cheesecake
Once the cheesecake is cooled completely, wrap it in plastic wrap or in an airtight container and store in the refrigerator for up to 5 days.
Frequently Asked Questions
Yes! Let it chill until it's set up. Wrap the whole cheesecake or the slices in two layers of plastic wrap. I like to add an additional layer of heavy-duty tin foil on top of the plastic wrap.
Then place it in a freezer container or freezer bag and store in the freezer for up to 3 months.
To thaw the cheesecake, place it in the fridge overnight.
Technically, yes. You can eat this cheesecake warm and it will be gooey and delicious like a dip but it will fall into a pile of mush if you try to unmold it warm.
Club crackers, Ritz, saltines, cheese crackers, etc will work.
Serve it with Pita chips, vegetables, crusty breads, corn chips, or crackers.
Other Savory Recipes to try
Jalapeno Popper Cheesecake - Another savory cheesecake filled with Jalapenos!
White Pizza Dip - This white pizza dip is a twist of my favorite white pizza at one of the pizza shops we used to go to. It has garlic, oven-roasted tomatoes, spinach, sesame seeds, and loads of cheese.
Chipped Beef Dip with Peperoncini - If you love chipped beef and peperoncini, this dip is for you. It's salty, meaty, and vinegary!
Savory Garlic and Herb Cheesecake
- 1 cup butter crackers crushed
- 3 tablespoons butter melted
- ½ cup Asiago and Romano Cheese shredded
- 16 ounces cream cheese room temperature
- ½ cup sour cream
- 2 large eggs
- 1 cup cheddar cheese shredded
- ½ cup Asiago and Romano Cheese shredded
- 1 tablespoon fresh chives chopped
- ½ teaspoon fresh thyme chopped
- 1 teaspoon fresh parsley
- 1 tablespoon roasted garlic minced
- ½ teaspoon fresh ground black pepper
- ½ teaspoon salt
- 1 tablespoon hot sauce
- ¼ teaspoon ground cayenne pepper
- Preheat oven to 325 degrees F. Lightly grease the sides of a 7-inch springform pan.
- In a storage bag, add about two-thirds of a sleeve of crackers. Crush them with a rolling pin until crumbs form.
- In a medium bowl, add the cracker crumbs, melted butter, and cheese together. Stir until combined.
- Press the crust mixture firmly and evenly into the bottom of a 7-inch springform pan.
- Place in the preheated oven and bake for 15 minutes until the edges are slightly golden.
- Remove from the oven and let cool while preparing cheesecake.
- In a mixing bowl, add the cream cheese. Mix with a hand mixer on medium until incorporated. Scrape down the sides of the bowl.
- Add the sour cream and continue to beat until combined.
- Add in the eggs one at a time and beat just until the egg is incorporated. Scrape down the sides of the bowl before adding the next egg.
- Add in the cheddar cheese, asiago and romano cheese, chives, thyme, parsley, roasted garlic, pepper, salt, hot sauce, and cayenne pepper. Stir until evenly distributed.
- Spoon the cheesecake batter on top of the crust. Spread evenly to the edges of the springform pan. The cheesecake batter will be very thick.
- Fold a piece of heavy-duty tin foil in half and unfold. This will be used to tent the cheesecake.
- Place in the preheated oven. Place the piece of foil over the top of the cheesecake with the peak of the foil pointing up and centered over the top of the cheesecake. Bake for about 45 - 55 minutes until the cheesecake is set in the center. Give the cheesecake a gentle wiggle, the edges shouldn't move but the center should have a slight jiggle like set gelatin.
- Turn off the oven and leave the oven door slightly ajar. Let cool until it reaches room temperature.
- Place the cooled cheesecake in the fridge to chill overnight.
- Store the cheesecake in an airtight container in the refrigerator.
I also roasted a huge garlic clove in the oven for 40 minutes at 300 degrees to get my roasted garlic. You'll probably need about 4 regular size garlic cloves.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)