Hearty Sausage Cheesecake
Indulge in the ultimate comfort food fusion with this Hearty Sausage Cheesecake, a savory spin on a classic dessert. Perfectly seasoned ground Italian sausage is blended with rich cream cheese, sharp cheddar, and parmesan to create a decadent filling, while a golden, buttery panko crust serves as the ideal base. Baked to perfection, this unconventional main dish boasts layers of creamy, cheesy goodness with a subtle hint of garlic and onion. Garnished with fresh chives, it’s a show-stopping centerpiece for brunch, dinner, or any gathering. Serve it warm for a comforting meal or chilled for a unique appetizer. Perfect for anyone seeking an innovative take on savory recipes, this dish is as flavorful as it is unexpected.
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Recipe Information
Ingredients
- 1 lb Ground Italian sausage
- 16 oz Cream cheese, softened
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 3 Eggs
- 0.5 cup Heavy cream
- 1 cup Panko breadcrumbs
- 4 tbsp Butter, melted
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Chives, finely chopped (optional)
- 1 spray Nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
In a small bowl, combine the panko breadcrumbs and melted butter. Mix until the crumbs are evenly coated.
Press the breadcrumb mixture into the bottom of the prepared springform pan to create an even crust. Set aside.
In a large skillet over medium heat, cook the ground Italian sausage, breaking it into crumbles as it cooks. Cook until browned and fully cooked through. Drain excess grease and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth using a stand mixer or hand mixer.
Add the eggs, one at a time, beating well after each addition. Then mix in the heavy cream, garlic powder, onion powder, salt, and black pepper until fully combined.
Fold in the shredded cheddar cheese, grated parmesan cheese, and cooked sausage until evenly distributed.
Pour the sausage and cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set and the top is golden brown.
Remove from the oven and allow the cheesecake to cool for about 10 minutes. Run a knife around the edge to loosen, then carefully remove the outer ring of the springform pan.
Sprinkle the top with chopped chives for garnish, if desired, and slice into wedges for serving.
Serve warm as a main dish or let cool completely and serve at room temperature. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 3.4 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 349 mg | 27% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
