How to Make Savory Cheesecake for Brunch, Lunch, and Light Dinners

The cheesecake in its classic sweet dessert form is already incredibly versatile; there are various regional styles, easy no-bake versions for when you don’t want to turn on the oven, and many ways to make it suited to all seasons by switching up the flavor. But there’s a whole other avenue to explore too: savory cheesecakes, a great appetizer option for any party, or even weekday dinner for your family. If it sounds a little weird, think of it like a cheesier, less eggy version of quiche. So, how do you make a savory cheesecake?

Well, there’s more than one way, but they’re all pretty easy. As with sweet cheesecakes, there are both baked and no-bake versions of savory cheesecake, some with crusts and some without, but crusted and baked seems to be the most prevalent sort, and the vast majority of those follow a similar formula.

You can make these in other sizes of springform pans, including 4-inch ones for mini cheesecakes, or even bake them in lined muffin cups, but this basic recipe makes a single standard size cheesecake.

You’ll need:

• a 9-inch springform pan, greased with butter or cooking spray
• a stand mixer or electric mixer (although if you don’t have either one, stamina and a reasonably strong whisking arm should suffice)
• 1 cup finely pulverized crumbs of some sort—these can be breadcrumbs, panko, cracker crumbs (from blitzed-up butter crackers, whole wheat crackers, herbed wafers, Cheez-Its); you can also replace about half of the crumbs with ground or finely chopped nuts like pecans, and can add some grated hard cheese like Parmesan for an extra umami boost as well, but that’s totally optional
• 4-6 tablespoons melted butter
• 16 ounces cream cheese (2 bricks)
• 1/2 cup sour cream
• 1 cup other cheese or blend of cheeses for additional flavor (think cheddar, gouda, swiss, blue cheese, feta, etc.)
• 2 large eggs, lightly beaten
• kosher salt and freshly cracked black pepper, to taste
• 1 clove garlic, minced (optional)
• additional seasonings, such as onion powder, smoked paprika, cumin, cayenne, etc., to taste
• up to about 1 cup of optional mix-ins like caramelized onions, crumbled cooked bacon, fresh herbs, etc.

Here’s what to do:

1. Make sure all of your filling ingredients are at room temperature. If you try to blend cold cream cheese into other ingredients, you’re likely to end up with unincorporated clumps and specks, so remember to get everything out at least 30 minutes ahead of time so it can soften and warm up a bit. (Conversely, if you’re using cooked meat or onions in your cheesecake, let them cool down so they don’t melt the precious cheeses on contact.)

2. Preheat your oven to 375 degrees Fahrenheit.

3. Mix your crumbs (and/or nuts and grated cheese) with your melted butter until combined; start with 4 tablespoons of the butter, and if the mixture doesn’t hold together when you press it between finger and thumb, add more butter as needed and stir to incorporate. Press evenly and firmly into the bottom and about 1 1/2-inches up the sides of your springform pan. Bake for 5-8 minutes, or until set, and allow to cool.

4. Reduce the oven temperature to 325 degrees Fahrenheit.

5. In a stand mixer with the paddle attachment, or using a large bowl and handheld electric mixer, beat the cream cheese until smooth and fluffy. Then beat in the sour cream, and then the eggs, until everything is smooth and incorporated. Stir in all your seasonings to taste, then any mix-ins, and your additional grated or crumbled cheese (you can go a little over a cup of additional cheese if you’re feeling it) just until combined. If you’re using particularly soft cheeses, you can add around 2 tablespoons of flour to help stabilize the filling, but that’s also what the eggs are there for.

6. Pour the batter into the cooled crust and bake for 45-60 minutes, until the edges are fairly firm, the top is browned and set, but the center is still slightly wiggly (yet not too jiggly) when you shake the pan.

7. Turn off the oven, crack the door, and allow the cheesecake to sit for about another hour, then remove to a cooling rack. Run a knife around the inner edges of the pan to loosen the cheesecake. You can serve it while still warm, cooled to room temperature, or chilled (in which case, once it’s cooled to room temp, wrap it in plastic and transfer it to the fridge until needed, up to 24 hours).

No-Bake Options

No-bake versions of savory cheesecake are pretty similar to the above, just without the eggs or flour in the batter, and instead of being baked, they’re chilled for at least 3 to 4 hours in the fridge. They tend to be made with combinations of softer cheese (like blue, goat cheese, or feta), since those are easier to incorporate into the other ingredients without using heat, but there aren’t really any rules. Experiment as you see fit!

Crust Variations

In addition to making a press-in crust from pretty much any cracker or dried bread in existence (once crushed to fine rubble), you can turn potato chips into crumbs too (in any flavor that promises to complement your cheeses), or even use pulverized pork rinds for a keto-approved crunch! Moving away from press-in crusts, you could also pre-bake biscuit or crescent roll dough, pizza dough, or puff pastry as a base for a no-bake cake filling (even if that would seem to make it more of a tart…), or use polenta for the bottom layer, or even thinly sliced potatoes for a Spanish tortilla/cheesecake hybrid. Get as complicated and weird as you wanna! Or keep it super simple. For mini cheesecakes, you can try phyllo cups (usually found in the freezer aisle at the grocery store).

Fillings and Toppings

You pretty much always start with cream cheese for the filling, but some savory cheesecakes—just like some sweet ones—are based on ricotta instead. What’s most important is that they include something super soft to lend that luscious texture; the sour cream helps emphasize it, and the other cheeses are there chiefly for flavor.

In addition to basically any cheese(s) you like, you can mix in all sorts of other ingredients, like roasted red peppers or other vegetables, cooked sausage or bacon, roasted chiles, peppadews, roasted garlic, crab, chopped nuts, chopped scallions, fresh herbs…

And just like sweet cheesecakes, their savory brethren can be topped with all sorts of things for another layer of visual appeal and flavor—think preserves, honey, roasted fruit, aged balsamic, toasted nuts, tomato or bacon jam, pesto, sun-dried tomatoes, and so on.

Serving

Savory baked cheesecakes make great appetizers and work well as part of a buffet (a pie server will get them safely from platter to plates), or you can serve them sliced and already plated with a lightly dressed green salad for brunch, lunch, or dinner. Savory no-bake cheesecakes are particularly good set out along with crackers and perhaps some fresh fruit and toasted nuts (basically, like a cheese ball in a different form), alongside other dishes for a party spread.

And in case you’re still a little unsure, here are some specific recipes to try, or to guide you when it comes to creating your own signature version of savory cheesecake.

Savory Smoked Salmon Cheesecake

Saving Dessert

You can also try an everything bagel crust for a brunch-worthy take, but either way, this makes a lovely appetizer for any gathering, and it includes a horseradish-lime cream for those who want a little extra zest. Get the recipe.

Savory Chive Cheesecake with Potato Chip Crust

Spinach Tiger

Plain kettle chips make a great crunchy crust for a simple cream cheese cake flavored with fresh chives and garlic. Get the recipe.

Gouda and Bacon Savory Cheesecake

Sweet Recipeas

Aged gouda and smoky bacon make for a heartier option (add tomatoes for a BLT cheesecake), that’s perfect with a simple salad. Get the recipe.

Mini Basil Parmesan Cheesecakes with Tomato Jam

The Suburban Soapbox

Sweet-and-tangy tomato jam is a lively counterpoint to the salty savor of mini Parmesan and basil cheesecakes. Get the recipe.

Jalapeno Popper Chorizo Cheesecake

Closet Cooking

Go bold with chorizo, onions, and jalapeños, perfect with cheddar and cream cheese, with a crust composed from cheddar crackers for extra oomph. Get the recipe.

Savory Spinach Artichoke Cheesecake

Peas and Crayons

Spinach artichoke dip is always a favorite, but bake a firmer version in a whole grain crust for a fun yet elegant twist. Get the recipe.

Caramelized Onion Savory Cheesecake

The Cupcake Architect

Whether you bake this in muffin tins or mini springform pans, the combination of sweet caramelized onions (with a little balsamic) and sharp goat cheese is unbeatable. Get the recipe.

Savory Caprese Dairy-Free Cheesecake

The Spunky Coconut

This dairy-free cheesecake is a bit of a project (it involves making your own fermented cashew cheese), but it’s certainly lovely. An easier savory vegan cheesecake relies on silken tofu and nutritional yeast instead, but either way, it’s proof that everyone can get in on the savory cheesecake action. Get the recipe.

Savory Basil and Goat Cheese Cheesecake

Love and Olive Oil

This simple, streamlined cheesecake joins goat cheese and fresh basil, with Parmesan mixed into the crust, because every marriage needs a solid foundation. Get the recipe.

Cashel Blue Cheese Cheesecake with Honey

Peter Ardito/Rachel Ray Every Day

If you don’t want to turn on the oven, try a no-bake version of blue cheesecake with brie (that’s maybe more of a torte, but just as delicious)—but if you don’t mind the heat, bake this beautifully creamy blue cheese stunner with a nutty oatcake-based crust. The sweet honey drizzled on top really complements the sharp and salty notes. Get the recipe.

Aged Havarti and Thyme Cheesecake Bars

My Name is Yeh

These cheesecake bars (which can also be baked in a standard round springform pan) include earthy thyme and aged havarti in addition to ricotta, sugar, lemon juice, and vanilla, further blurring the lines between savory and sweet—and they have a nearly 1:1 ratio of crust to filling. Get the recipe.

Related Video: How to Fix a Cracked Cheesecake

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How to Make a Frittata Without a Recipe

What do an omelet, a quiche, and a frittata share in common? They’re all beaten egg dishes that allow for creativity and customization based on whatever ingredients are in season and on hand, and they all make a perfect brunch centerpiece. Among them all, however, the frittata—think of it as Italy’s answer to the breakfast casserole—may be our favorite; it’s less fussy than a rolled omelet, and comes together much more quickly than a quiche. (And if you were wondering, it’s the crust that sets it apart from the latter.)

We’ve got a no-frills method for cooking basic frittatas that’s free of measurements or complicated techniques. Feel free to store it in your memory and pull it out of your back pocket for a satisfying meal anytime you’d like, whether you’re camping, staying at a vacation home with incomplete kitchen equipment, or just looking for an easy weeknight meal you can throw together in a jiff.

Here’s what you’ll need:

• A large oven-safe frying pan or cast-iron skillet
• One onion
• A handful of any or all of the following fresh herbs: parsley, basil, cilantro
• One clove of garlic (optional)
• The green part of two scallions (optional)
• A dozen eggs
• Three handfuls of grated cheese (your favorite kind)
• Salt and freshly cracked black pepper
• Hot sauce (optional)
• Oil (any kind)

Here’s what to do:

1. Heat the broiler and put the rack in the middle of the oven. If you have one of those broilers that’s in a drawer under the oven, then use the oven instead, heated to 500 degrees Fahrenheit.

2. Thinly slice the onion and chop the herbs, garlic, and scallions (if using).

3. Crack the eggs into a bowl. Add two handfuls of cheese (reserving the third handful for later), lots of salt and pepper, and the herbs and scallions.

4. Stir until everything is well blended. Add about 10 dashes of hot sauce, if using.

5. Heat the frying pan over medium-high heat on the stove and coat the bottom with oil. Add the onion and garlic, season with salt and pepper, and sauté until soft and golden.

6. Pour the egg mixture into the pan with the onion and garlic, turn the heat down to medium low, and cook for 10 to 15 minutes undisturbed. (You want the outer edges to be set and slightly browned, but not the middle.)

7. Sprinkle the reserved third handful of cheese on top.

8. Put the frittata in the oven and, if you’re using the broiler, cook for 3 to 5 minutes. If you’re using the oven, cook for 5 to 10 minutes. When it’s finished, the center will no longer jiggle if shaken, the cheese will have slightly browned on top, and the frittata will have puffed up a bit.

Follow these steps, and you’ll wind up with a frittata that’s slightly custardy in the interior and lightly golden around the edges every single time. And if you’re hoping to bump your frittata skills up another notch, here are a few other favorites that highlight the same skillet-in-the-oven frittata technique but get a little more involved (and even more delicious).

Dungeness Crab, Fromage Blanc, and Potato Frittata

Ed Anderson

Sweet Dungeness crab, mild and creamy fromage blanc or ricotta, and roasted potatoes make for an especially elegant frittata, offset by a tangy tomato vinaigrette. This one easily swings from brunch to dinner with the addition of a crisp white wine. It’s also slightly smaller, using only 5 eggs and a 10-inch skillet, but you can make it larger if you want. Get this Dungeness Crab, Fromage Blanc, and Potato Frittata recipe.

Frittata Lorraine

Chowhound

Stuffed with Canadian bacon, Gruyère cheese, and shallots, our Frittata Lorraine is less fussy (and healthier) than the traditional quiche Lorraine, yet still feels fancier than a ham and cheese omelet. Get our Frittata Lorraine recipe.

Bell Pepper and Potato Frittata

Chowhound

Try pairing this hearty dish with bacon for breakfast, between slices of toasted bread for lunch, or paired with a big green salad for dinner. Get our Bell Pepper and Potato Frittata recipe.

Asparagus Frittata with Horseradish Sour Cream

Chowhound

Make this asparagus frittata at the peak of asparagus season, when the spears are abundant and reasonably priced. Here, they’re featured in an airy frittata, which pairs well with a cool horseradish cream. Get our Asparagus Frittata with Horseradish Sour Cream recipe.

Onion, Mushroom, and Goat Cheese Mini Frittatas

Chowhound

Muffin pans have a dual purpose: they’re ideal baking trays for individual frittatas. Make a dozen for your next hosted brunch or as an appetizer at a dinner party. Get our Onion, Mushroom, and Goat Cheese Mini Frittatas recipe.

Kale and Roasted Red Pepper Frittata

Chowhound

This egg dish, which is chock-full of bell peppers and dark, leafy kale, could double as a healthy way to get your greens in any night of the week. Get our Kale and Roasted Red Pepper Frittata recipe.

Egg-White Frittata With Shrimp, Tomato, and Spinach

Chowhound

Make this cheeseless, egg-white-only seafood stunner anytime you’re in the mood to eat a clean, protein-rich meal. Get our Egg-White Frittata With Shrimp, Tomato, and Spinach recipe.

Zucchini Blossom Frittata

At the height of summer, when squash are flourishing, make our zucchini blossom frittata, which pairs sliced zucchini rounds with their delicate orange blossoms, as well as manchego cheese and fresh marjoram. Get our Zucchini Blossom Frittata recipe.

Related Video: Don’t Make This Mistake When Cooking a Frittata

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Who Invented the Piña Colada?

Is there a cocktail more summer-y than the piña colada? Just one taste of rum, pineapple, and coconut and you’re instantly transported to an island getaway. But how did the official drink of Puerto Rico come to be? Just who was the first to come up with this magically tropical combination anyway?

The oldest legend traces the cocktail back to the early 19th century, when Puerto Rican pirate Roberto Cofresí mixed white rum, pineapple juice, and coconut milk and served it to his crew in an attempt to boost morale. What better way to raise spirits than with free spirits, right? When he died in 1825, his official recipe was lost to history.

While various iterations of the beverage were served over the centuries that followed, the piña colada as we know it didn’t come to fruition until the 1950s. In 1954 one of its key ingredients–Coco Lopez, a pre-made coconut cream– was invented. It quickly became popular and highly influential in the island’s culinary scene. This proved instrumental in giving rise to the modern day piña colada, as did the technological advent of blenders.

However, here’s where things get a little sticky. In the decade that followed, three bartenders claim to have created the drink. And the supporting evidence for each of them is a bit spotty. Ramón “Monchito” Marrero Pérez  insists he was the first. Pérez, a bartender at the Caribe Hilton, a luxury hotel in the heart of San Juan, was tasked with coming up with a signature drink for their Beachcomber Bar. He allegedly experimented with a variety of ingredients, including the newly available Coco Lopez, for over three months before coming up with the now-classic combination in 1954. Pérez was so dedicated to his drink that he literally served it for a lifetime. He worked as a bartender at the Caribe for 35 years until his retirement in 1989.

Shutterstock

Fellow Caribe Hilton bartender Ricardo García, however, insists the drink was actually his brainchild. In a 2005 interview with Coastal Magazine he explained that the drink was the result of necessary improvisation. In 1954 the coconut-cutters union went on strike, which prevented him from serving up a popular drink composed of rum, coconut cream, and ice in a hollowed out coconut shell. The lack of available coconuts forced him to use hollowed out pineapple instead. As the drink got more and more popular he started adding freshly pressed and strained pineapple juice into it as well. The name piña colada loosely translates to “strained pineapple,” so this account seems entirely plausible.

Related Video: How to Make Three Poolside Cocktails

The hotel stands by Pérez’s account and the Caribe Hilton has since acquired not one, but two proclamations by Puerto Rico’s governors hailing it the official “Birthplace of the Piña Colada,” one in 2000 and the other in 2014, which marked the drinks 60th anniversary.

However, just two miles west of the Caribe Hilton is another establishment that claims they’re the true creators of the drink. Restaurant Barrachina may not have an official government proclamation to prove it, but they do have a plaque out front. The sign states that renowned Spanish mixologist Ramon Portas Mingot first concocted the drink there in 1963. The date of invention seems a little late comparatively, but hey, who knows, right?!

Restaurant Barrachina

Regardless of its nebulous origins, the drink went on to become a worldwide sensation and quickly caught on in the United States as the drink of choice for glamorous and wealthy Americans who could afford to vacation in such tropical locales. Joan Crawford allegedly said the piña colada was “better than slapping Bette Davis in the face.” It’s a statement that functions as giant praise and amazing Hollywood lore.

In 1978, the piña became the official drink of Puerto Rico. That same year, Rupert Holmes went on to release his biggest hit, “Escape (The Piña Colada Song),” a yacht rock classic about two equally horrible, married people who rediscover each other given the power of classified ads and coconut cocktails. It may be a cringeworthy association, but at least it’s not Margaritaville!

If you’d like to take a stab at making your own piña colada, try our classic recipe. And if you’re in the mood for something a less traditional, take look at these inspiring pineapple-based cocktails.

Piña Colada

Go Beyond Piña Coladas This Summer with These Pineapple Cocktails

What Is the Difference Between Piña Coladas and Daiquiris?

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What Is the Difference Between Piña Coladas and Daiquiris?

Though they’re both pool party staples, piña coladas and daiquiris are not to be confused. They’re both rum-based cocktails, but that’s where the similarities of these historic cocktails end. Piña coladas—which translates to “strained pineapple”—are made from rum, coconut cream, and pineapple juice. You can substitute different types of rum to change the flavor profile and many variations exist, including frozen piña coladas, which are often garnished with fresh pineapple and maraschino cherries. Named the National Drink of Puerto Rico, Rupert Holmes’s 1979 hit “Escape (The Piña Colada song)” made the drink famous worldwide.

Although daiquiris have an equally fun island aesthetic, they are actually a traditional sour, made with a base liquor of rum, lime juice, and a sweetener (often simple syrup). Daiquiris can come in many flavors and are often frozen—popular flavors include strawberry, banana, avocado, and watermelon. Named after Daiquirí, the small Cuban mining town that the US invaded during the Spanish-American War, daiquiris became popular in the US in the early 1900s. Easy to make with only three ingredients, the shaken, not frozen, daiquiri is becoming more popular.

Check out these nine recipes for delicious daiquiris and piña coladas and get your summer soiree started off right.

Classic Daiquiri

Chowhound

This is an easy classic that you can doctor with different fruit juices and additions. Start with just the basics: rum, fresh lime juice, and simple syrup, with plenty of fresh ice. Get our Classic Daiquiri recipe.

Classic Piña Colada

Bochkarev Photography/Shutterstock

This is the traditional recipe for a piña colada, with light rum. Be sure that you’re using coconut cream (not coconut milk) and you can use dark rum to make the flavors more complex. Get our Piña Colada recipe.

Frozen Pineapple Daiquiri

Chowhound

Frozen chunks of pineapple add a great tropical twist to this daiquiri recipe and keep the texture smooth—the frozen fruit also prevents any watered-down flavors since you’re subbing it in for additional ice. Get our Frozen Pineapple Daiquiri recipe.

Grilled Pineapple Daiquiri

Chowhound

Once you’ve mastered the frozen pineapple daiquiri, take it to the next level with this white rum-based drink. The charred pineapple adds a caramelized sweetness to the cocktail that pairs beautifully with grilled meats. Get our Grilled Pineapple Daiquiri recipe.

Pietro Collina’s Daiquiri

Lizzie Munro/Punch

Homemade cane syrup with a 2:1 cane sugar to water ratio and double strained lime juice is what makes this daiquiri recipe so crisp and clean. Garnish with a slice of lime. Get the recipe.

Probiotic Piña Colada

Front + Main

This is the “healthy” take on a cocktail you would never think exists—making your own coconut milk into a yogurt-like consistency with the addition of probiotics and layering it with a blend of amaretto, rum, lime, and pineapple juice. Like an alcoholic smoothie, this blend is part healthy choice and part party in a glass. Get the recipe.

Frozen Watermelon Daiquiri

Striped Spatula

Cut the watermelon into cubes, freeze them, and blend with rum, lime juice, simple syrup, and orange juice. You can freeze the cubed watermelon months in advance and have these ready to go for a party at a moment’s notice. Get the recipe.

Frozen Piña Colada

Saveur

This frozen piña colada is enriched with half-and-half and finished with Angostura bitters. Use half light rum and half dark rum and crushed, canned pineapple instead of pineapple juice to add even more flavor. Get the recipe.

Hemingway Daiquiri

Jacquelyn Clark

Inspired by Ernest Hemingway and invented at the legendary Floridita bar in Havana, this take has cherry liqueur and grapefruit juice with much less sweetness than a traditional daiquiri. It’s also called a Papa Doble. Get the recipe.

Related Video: How Not to F@%& Up a Daiquiri

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Kanafeh (Middle Eastern Cheese and Phyllo Dessert)

Get Recipe!

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11 Frozen Versions of Your Favorite Cocktails

With summer in full swing we’re right in the midst of outdoor boozing season. Bevs like piña coladas and frozen daiquiris may be delicious on their own, but they’re pretty much the last things you’ll want to pair with gut-destroying hot dogs, hamburgers, and grandma’s infamous potato salad.

If you’re looking for a refreshing, non sugar coma-inducing drink to sip on while binging on food from the grill, look no further than these frozen versions of your well-known cocktails. From mojitos and rosé to negronis and Bloody Marys, the list is proof that nearly all of your favorite alcohols can be turned into slushies and served during our warmest months.

Frozen Coffee Shots

Chowhound

If you need a little caffeine with your booze, opt for these frozen coffee shots. Honestly, we don’t praise Kahlúa enough. Get our Frozen Coffee Shots recipe.

Slushy Blended Margarita

Chowhound

The idea of frozen margaritas isn’t novel, but we’ll never scoff at an annual reminder to stock up on necessary ingredients. Stop…tequila time! Get our Slushy Blended Margarita recipe.

Frozen Bloody Mary

Your favorite hair of the dog drink gets fancy with the simple addition of crushed ice. But can you stomach the idea of spicy frozen tomatoes? After a night of binge drinking, do you even care? Get the recipe.

Frozen Mojito

Mint meets ice to create one of the most refreshing summer cocktails you can get your hands on. And you don’t have to head to Cuba to try it. Get the recipe.

Negroni Slushy

Bottle Notes

Though it may be an aperitif, this negroni slushy instantly becomes a palate cleanser. Either way, it will make you say “ah.” Get the recipe.

Frosé

There’s no denying that rosé elevates any summer day, but brunchgoers flipped with the introduction of “frosé” last year. Now you can make it within the comforts of your own kitchen. Get the recipe.

Frozen Peach Bellini

Damn Delicious

They say you shouldn’t mess with a good thing when you have it, but freezing a peach bellini takes an already perfect cocktail and makes it extra special. Get the recipe.

Frozen Dark & Stormy

Food Republic

Ginger is already refreshing, so you can probably imagine how amazing this tastes after a long day of gossiping, shopping, laying in the park and NOT doing anything athletic. The thought of the latter…in extreme heat…makes us cringe. Get the recipe.

Frozen Cosmopolitan

This has got to be Carrie Bradshaw’s favorite drink to sip on in the Hamptons. If it isn’t, someone phone Big and tell him to make this for her stat. Get the recipe.

Frozen Sangria

Our favorite wine and fruit blend mixed with ice and served in a tall glass? All we have to say is: Olé! Get the recipe.

Frozen Moscow Mule

Our favorite part of a Moscow Mule is the ice nuggets, so a frozen version may take some getting used to. That being said, we’re sure this not-so-difficult-to-imagine variation delivers. Get the recipe.

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