Savory Vegetable Cheesecake
Elevate your appetizer game with this show-stopping Savory Vegetable Cheesecake! Featuring a buttery cracker crust and a rich, creamy filling made from tangy cream cheese, ricotta, and Parmesan, this unique dish is loaded with fresh vegetables like zucchini, carrots, and red bell peppers. Sautéed to perfection and seasoned with dill, garlic, and green onions, the vibrant flavors come together in a golden-baked, savory cheesecake that's perfect for entertaining or as a centerpiece for brunch. With its stunning presentation and irresistible combination of textures, this savory twist on a classic is a must-try for vegetable lovers and adventurous foodies alike. Serve chilled with a garnish of fresh herbs for an elegant touch that’s sure to wow your guests!
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Recipe Information
Ingredients
- 1.5 cups Crackers (such as Ritz or saltine)
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Ricotta cheese
- 0.5 cups Parmesan cheese, grated
- 3 large Eggs
- 1 cup Zucchini, shredded
- 0.75 cups Carrot, shredded
- 0.5 cup Red bell pepper, diced
- 0.25 cup Green onions, finely chopped
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Olive oil
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
In a food processor, pulse the crackers until finely ground. Add the melted butter and pulse again until combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the ricotta, Parmesan cheese, and eggs, one at a time, mixing until fully incorporated and smooth.
In a medium skillet, heat the olive oil over medium heat. Add the shredded zucchini, carrot, and diced red bell pepper. Sauté for 5–7 minutes, or until the vegetables are softened. Remove from heat and let cool slightly.
Fold the sautéed vegetables, green onions, dill, salt, black pepper, and garlic powder into the cheese mixture until evenly distributed.
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Place the springform pan on a baking sheet (to catch any drips) and bake in the preheated oven for 50-60 minutes, or until the center is set and the top is slightly golden.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to firm up.
To serve, carefully remove the sides of the springform pan. Slice the cheesecake into wedges and garnish with additional fresh herbs, if desired.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 6.7 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 206 mg | 16% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 310 mg | 7% | |
*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.
