Savory Swiss Cheesecake
Indulge in the luxurious flavors of this Savory Swiss Cheesecake, a creamy and unexpected twist on a classic dessert made for cheese lovers. Featuring a buttery Ritz cracker crust and a velvety filling of cream cheese, sour cream, and shredded Swiss cheese, this savory delight is enhanced with subtle notes of garlic, onion, and fresh herbs like parsley and chives. Baked to perfection with a golden top and chilled to set, it’s the ultimate appetizer for special occasions or an elegant addition to your next cheese board. Perfectly balanced in rich, cheesy flavor and herbaceous freshness, this no-fuss savory cheesecake is sure to leave your guests impressed.
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Recipe Information
Ingredients
- 1.5 cups (crushed) Ritz crackers
- 4 tablespoons (melted) Unsalted butter
- 16 ounces (softened) Cream cheese
- 1 cup Sour cream
- 1.5 cups Shredded Swiss cheese
- 3 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons (chopped) Fresh parsley
- 1 tablespoon (chopped) Fresh chives
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, combine the crushed Ritz crackers and melted butter. Mix until the crumbs are evenly coated.
Press the cracker mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the sour cream and beat until combined and creamy.
Blend in the shredded Swiss cheese, garlic powder, onion powder, salt, and black pepper.
One at a time, add the eggs to the mixture, beating well after each addition until fully incorporated.
Fold in the chopped parsley and chives for a fresh, herbaceous touch.
Pour the cheese mixture over the prepared crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 50 minutes, or until the center is just set and the top is lightly golden.
Remove from the oven and let cool to room temperature. Then, refrigerate for at least 4 hours (or overnight) to fully set.
Before serving, release the cheesecake from the springform pan and garnish with additional parsley or chives, if desired.
Slice into portions and serve chilled or at room temperature. Enjoy this savory treat!
Nutrition Facts
Calories |
3821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.8 g | 438% | |
| Saturated Fat | 192.5 g | 962% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1449 mg | 483% | |
| Sodium | 3716 mg | 162% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 40.5 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 2454 mg | 189% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1000 mg | 21% | |
*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.
