Pepper Cheesecake
Indulge in the bold flavors of our savory Pepper Cheesecake—an unexpected twist on the classic dessert, designed to tantalize your taste buds. Featuring a buttery cracker crust, this creamy cheesecake is infused with the perfect balance of tangy cream cheese, sour cream, and a touch of Parmesan. The star ingredients—zesty ground black pepper and sweet roasted red bell peppers—elevate this dish with a delightful depth of flavor, while fresh chives add a pop of brightness. Perfect as a unique appetizer or centerpiece for your next gathering, this Pepper Cheesecake is a crowd-pleasing recipe that pairs beautifully with crisp white wine or a refreshing salad. With simple steps and an elegant presentation, it’s an irresistible combination of savory and creamy goodness you won’t want to miss.
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Recipe Information
Ingredients
- 200 grams Crackers (such as Ritz or graham crackers)
- 100 grams Unsalted butter, melted
- 450 grams Cream cheese, softened
- 120 grams Sour cream
- 50 grams Grated Parmesan cheese
- 2 Large eggs
- 120 milliliters Heavy cream
- 2 teaspoons Ground black pepper
- 150 grams Roasted red bell peppers, finely chopped
- 2 tablespoons Fresh chives, chopped
- 1 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a food processor, crush the crackers into fine crumbs. Mix the crumbs with the melted butter until the consistency resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the base. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.
In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy.
Add the sour cream, grated Parmesan cheese, and heavy cream to the bowl. Mix until fully combined.
Crack the eggs into the mixture one at a time, beating well after each addition.
Stir in the ground black pepper, roasted red bell peppers, chopped chives, and salt until evenly distributed throughout the batter.
Pour the cheesecake batter over the cooled crust, smoothing the surface with a spatula.
Place the springform pan on a baking sheet, then transfer it to the preheated oven. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
Carefully remove the springform pan and garnish the cheesecake with extra chopped chives or a sprinkle of black pepper, if desired. Slice and serve!
Nutrition Facts
Calories |
4348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.2 g | 485% | |
| Saturated Fat | 211.7 g | 1058% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1318 mg | 439% | |
| Sodium | 6445 mg | 280% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 55.5 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1395 mg | 107% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1116 mg | 24% | |
*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.
