Savory Cheddar Cheese and Rice Cheesecake
Decadently creamy and delightfully savory, this Savory Cheddar Cheese and Rice Cheesecake redefines what a cheesecake can be. Featuring a buttery cracker crust, a luscious cream cheese filling enriched with sharp cheddar, and a unique twist of cooked white rice for added texture, this dish is the ultimate indulgence for brunches, parties, or any occasion that calls for something extraordinary. The subtle hints of chives, black pepper, and a perfectly golden-baked top add layers of flavor that make every bite irresistible. Easy to prepare and impressive to serve, this savory cheesecake is perfect for those looking to break away from traditional dessert offerings. Serve chilled as a standout appetizer or a delicious side dish sure to wow any crowd!
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Recipe Information
Ingredients
- 1.5 cups butter crackers (crushed)
- 0.25 cups unsalted butter (melted)
- 16 ounces cream cheese (softened)
- 1 cup sour cream
- 2 cups sharp cheddar cheese (shredded)
- 3 large eggs
- 1 cup cooked white rice
- 3 tablespoons chives (chopped)
- 0.5 teaspoons black pepper
- 0.25 teaspoons salt
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or butter.
In a medium bowl, mix the crushed butter crackers with the melted butter until evenly combined.
Press the cracker mixture into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
Add the sour cream and mix until fully incorporated. Then, fold in the shredded cheddar cheese, mixing until combined.
Add the eggs one at a time, beating after each addition until the mixture is smooth.
Gently fold in the cooked white rice, chopped chives, black pepper, and salt until evenly distributed.
Pour the cheesecake mixture over the prepared crust in the springform pan and spread evenly.
Tap the pan gently on the counter a few times to release any air bubbles.
Bake in the preheated oven for 60 minutes, or until the center is set and the top is golden brown.
Once baked, allow the cheesecake to cool in the pan for 15–20 minutes, then transfer to the refrigerator to chill for at least 4 hours (or overnight) before serving.
To serve, garnish with additional chopped chives if desired. Slice and enjoy as a savory treat!
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 4.8 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 318 mg | 24% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 141 mg | 3% | |
*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.
