Parmesan Cheesecake With Cherry-Pecan Cracker Crust

Name: Parmesan Cheesecake With Cherry-Pecan Cracker Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces shredded-wheat-style crackers, crumbled (such as Triscuits); 2/3 cup chopped tart dried cherries; 1/3 cup pecans, coarsely chopped; 2 tablespoons brown sugar; 2 teaspoons chopped fresh thyme leaves; 2 teaspoons paprika; 1/4 teaspoon cayenne pepper; 3 tablespoons unsalted butter, melted; 8 ounces cream cheese; 5 ounces parmigiano-reggiano cheese, grated; 1/3 cup ricotta cheese; 1/3 cup sour cream; 2 teaspoons Dijon mustard; 1/2 teaspoon salt; 2 large eggs

Servings: persons

4 ounces shredded-wheat-style crackers, crumbled (such as Triscuits)
2/3 cup chopped tart dried cherries
1/3 cup pecans, coarsely chopped
2 tablespoons brown sugar
2 teaspoons chopped fresh thyme leaves
2 teaspoons paprika
1/4 teaspoon cayenne pepper
3 tablespoons unsalted butter, melted
8 ounces cream cheese
5 ounces parmigiano-reggiano cheese, grated
1/3 cup ricotta cheese
1/3 cup sour cream
2 teaspoons Dijon mustard
1/2 teaspoon salt
2 large eggs

1
Make the crust: Preheat oven to 350 degrees F. Line the bottom of a 7-inch springform pan with parchment paper. Lightly butter the paper and set aside. Place the crackers, dried cherries, pecans, brown sugar, thyme, paprika, and 1/8 teaspoon of cayenne in a large mixing bowl and toss to combine. Stir in the melted butter and press the mixture into the bottom of the lined pan. Blind bake the crust until set -- about 15 minutes. Cool on a wire rack and set aside.
2
Make the cheesecake batter: Place the cheeses, sour cream, mustard, salt, and remaining cayenne in a large bowl and mix with an electric mixer set on low speed until well combined. Add the eggs, one at a time, beating well after each addition, until mixture is smooth. Pour the batter into the prebaked crust and bake until set and golden brown -- 40 to 50 minutes. Cool in the pan on a wire rack to room temperature. Remove from pan and serve at room temperature. Cake may be stored, tightly wrapped in plastic and refrigerated, for up to 3 days.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces shredded-wheat-style crackers, crumbled (such as Triscuits), 2/3 cup chopped tart dried cherries, 1/3 cup pecans, coarsely chopped, 2 tablespoons brown sugar, and more.

Yes, Parmesan Cheesecake With Cherry-Pecan Cracker Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!