If you’re looking for a show-stopping appetizer or brunch centerpiece, let me introduce you to the Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust. This dish takes all the things you love about creamy, tangy cheesecake and turns them on their head with a punchy savory twist. Imagine a tender, crumbly Parmesan cracker crust, a luscious cheesy filling, and a jammy, balsamic-kissed roasted tomato topping. Not only is it outrageously delicious, but it’s also secretly easy to make and absolutely guaranteed to impress at your next gathering or cozy night in.

Ingredients You’ll Need

Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe is that each ingredient brings something truly essential — whether it’s the buttery snap of the crust or the sweet-tangy sparkle of the jam. Simple but high-quality components let every flavor shine, creating pure savory cheesecake bliss in every bite.

Buttery crackers: The classic choice for crunch and flavor in the Parmesan crust — Ritz crackers deliver the best buttery notes.
Finely grated Parmesan cheese: Adds intense cheesy savor to the crust and filling; always opt for fresh-grated if possible.
Unsalted butter (melted): Binds the crust and imparts that classic rich flavor.
Cream cheese (softened): The creamy heart of your cheesecake; let it come fully to room temp for easy mixing.
Sour cream: Boosts tang and keeps the filling light and smooth.
Large eggs: Ensure the cheesecake sets into that perfect, sliceable texture.
Shredded sharp white cheddar: Amps up the cheesiness and gives depth to the filling’s flavor.
Grated Parmesan (more for filling): Because more Parm is always a good idea—this layers in a nutty undertone.
Garlic powder: Delivers subtle warmth without overwhelming other flavors.
Onion powder: Lends a gentle savory sweetness to round out the filling.
Salt: Essential for popping all those cheesy notes.
Black pepper: For that earthy backbone and finishing touch.
Cherry tomatoes: Sweet, juicy, and ideal for roasting into rich, concentrated jam.
Olive oil: Caramelizes the tomatoes and rounds out their flavor.
Balsamic vinegar: Adds tang and balances the sweetness of the tomatoes and honey.
Honey: Heightens and softens the bite of the roasted tomato jam.
Crushed red pepper flakes: A touch of heat to keep things interesting.

How to Make Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

Step 1: Prepare the Parmesan Crust

Start by preheating your oven to 325°F (163°C) and lining a 9-inch springform pan with parchment paper. Mix the crushed buttery crackers, finely grated Parmesan, and melted butter in a medium bowl until it looks like damp sand. Press this scrumptious mixture firmly and evenly into the base of your springform pan. Give it a 10-minute bake — just long enough for the crust to set and the cheese to get toasty. This base is what holds your Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust together, and that hint of Parmesan will shine through in every bite.

Step 2: Whip Up the Savory Cheesecake Filling

In a large bowl, beat the softened cream cheese until silky smooth (this step is key for avoiding lumps). Add in the sour cream, eggs, sharp white cheddar, grated Parmesan, garlic powder, onion powder, salt, and pepper. Keep mixing until everything is completely creamy and unified—try not to overbeat once the eggs go in, to maintain the perfect texture. Pour the filling over your waiting crust, smoothing out the top. Now, back into the oven for about 35 to 40 minutes, until the center is just set. You’re looking for a gentle wobble, not a hard set; this is what makes the savory cheesecake so luscious.

Step 3: Cool and Rest the Cheesecake

When baking is done, turn off your oven and let the cheesecake rest inside for 15 minutes with the door slightly open. This gentle cooling step keeps cracks at bay. Carefully transfer the pan to a wire rack and allow it to cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours—overnight is great, too! This gives your Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust plenty of time to set up and develop its full flavor.

Step 4: Make the Roasted Tomato Jam

While the cheesecake chills, increase your oven to 400°F (204°C). On a baking sheet, toss cherry tomatoes with olive oil, balsamic vinegar, honey, salt, and those all-important red pepper flakes. Roast for 25 to 30 minutes, stirring once or twice, until the tomatoes are bubbly, caramelized, and a bit jammy. Once they cool slightly, use a fork to mash for a chunkier texture or blend them for something smoother. Either way, you get a topping that is sweet, tangy, and totally irresistible.

Step 5: Assemble and Serve

When you’re ready to serve, release the cheesecake from its springform pan and transfer to your serving platter. Spoon that glorious roasted tomato jam right on top. Whether you serve it chilled or let it come to room temperature, this Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust is guaranteed to steal the spotlight at any meal.

How to Serve Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

Garnishes

This is where you can get creative! A sprinkle of fresh basil or thyme over the roasted tomato jam adds a pop of color and a fragrant, herby finish. For even more flair, a few toasted pine nuts or a dusting of extra shaved Parmesan sends this dish over the top. It’s all about adding that finishing flourish to your Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust.

Side Dishes

Serve your cheesecake alongside crisp, peppery arugula salad dressed in lemon and olive oil, or offer a platter of marinated olives and roasted vegetables. Even thin slices of grilled sourdough or seeded crackers make delicious companions. These sides highlight the savory-sweet flavor profile and create a full appetizer spread.

Creative Ways to Present

You can cut the cheesecake into small squares as elegant hors d’oeuvres, or use a round biscuit cutter for bite-sized, cocktail-ready portions. For a brunch buffet, serve slices with poached eggs and smoked salmon on the side. Don’t be afraid to plate the Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust with a drizzle of olive oil and a scatter of microgreens for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cheesecake in plastic wrap or transfer to an airtight container. It keeps well in the fridge for up to 3 days, maintaining its creamy texture. Store the tomato jam separately to prevent the crust from getting soggy, then just top each piece before serving for that fresh-from-the-oven feel.

Freezing

The Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust is freezer-friendly! After chilling and before adding the jam, wrap the whole cheesecake (or individual slices) tightly in a double layer of plastic wrap and foil. It will keep in the freezer for up to a month. Thaw overnight in the refrigerator, and always add the roasted tomato jam just before serving for best taste.

Reheating

This cheesecake is dreamy cold or at room temperature. But if you prefer a warm bite, pop slices in a 300°F oven for 8–10 minutes, uncovered. Don’t microwave, as the crust will lose its crispness. Warm the tomato jam separately and spoon on top right before serving.

FAQs

Can I use other types of cheese in the filling?

Absolutely! Feel free to play around with the cheese blend. Goat cheese and Gruyère both work beautifully for extra tang or nuttiness. Just keep the total amount the same to ensure your filling bakes up perfectly creamy.

Can this be made gluten-free?

Definitely. Just substitute your favorite gluten-free buttery crackers for the crust, and double-check that all other ingredients (especially cheese) are gluten-free. The result is every bit as craveable.

How far ahead can I make it?

You can bake the Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust up to two days in advance. Just store it in the fridge, tightly covered. Add the tomato jam and garnishes right before serving for the freshest look and flavor.

What if I don’t have a springform pan?

No worries! You can use a standard 9-inch cake pan lined with parchment on the bottom and sides for easy release. Just be extra gentle when lifting out slices, as the sides aren’t removable.

Is this recipe kid-friendly?

It is! If kids are sensitive to spice, skip the red pepper flakes in the tomato jam. The creamy, cheesy filling and buttery crust make this a favorite even with picky eaters.

Final Thoughts

I truly can’t wait for you to try this Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust. It’s one of those dishes that surprises and delights every time, whether you’re enjoying it at brunch, cocktail hour, or a special holiday meal. Invite some friends, pour some wine, and let this cheesecake be the centerpiece it was meant to be!

Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 1 hour 35 minutes plus chilling
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in a delightful savory cheesecake featuring a Parmesan crust, a rich cream cheese filling with sharp cheddar, and a tangy roasted tomato jam topping. This elegant dish is perfect for a special brunch or as an appetizer.

Ingredients

Scale

For the Parmesan Crust:

1 cup crushed buttery crackers (like Ritz)
1/2 cup finely grated Parmesan cheese
4 tablespoons unsalted butter (melted)

For the Cheesecake Filling:

16 oz cream cheese (softened)
1/2 cup sour cream
2 large eggs
1/2 cup shredded sharp white cheddar
1/4 cup grated Parmesan
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Roasted Tomato Jam:

1 pint cherry tomatoes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

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Instructions

Prepare the Parmesan Crust: Preheat the oven. Mix crackers, Parmesan, and butter. Press into pan and bake.
Make the Cheesecake Filling: Beat cream cheese, add remaining ingredients, mix, and pour over crust. Bake.
Create the Roasted Tomato Jam: Toss tomatoes with oil, vinegar, honey, salt, and pepper. Roast until caramelized, then mash or blend.
Assemble: Top chilled cheesecake with tomato jam before serving.