Savory Herb Cheesecake Recipe

Name: Savory Herb Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 3/4 cup pecans; 3/4 cup seasoned dry bread crumb; 3 tablespoons land o lakes light stick butter; Filling; 16 ounces neufchatel cheese, softened; 11 ounces goat cheese, softened; 1 cup reduced-fat sour cream; 1/3 cup grated parmesan cheese; 3 large eggs; 1/4 cup sun-dried tomato packed in oil, drained and finely chopped; 1 1/2 tablespoons snipped fresh dill (plus some for garnish); 1 1/2 tablespoons chives; 1 tablespoon chopped fresh thyme leave; 1 grated zest and lemon, juice of; 2 teaspoons minced garlic; cherry tomatoes (garnish)

Servings: persons

Crust
3/4 cup pecans
3/4 cup seasoned dry bread crumb
3 tablespoons land o lakes light stick butter
Filling
16 ounces neufchatel cheese, softened
11 ounces goat cheese, softened
1 cup reduced-fat sour cream
1/3 cup grated parmesan cheese
3 large eggs
1/4 cup sun-dried tomato packed in oil, drained and finely chopped
1 1/2 tablespoons snipped fresh dill (plus some for garnish)
1 1/2 tablespoons chives
1 tablespoon chopped fresh thyme leave
1 grated zest and lemon, juice of
2 teaspoons minced garlic
cherry tomatoes (garnish)

1
Heat oven to 350. Line the bottom of an 8x3-inch springform pan with nonstick foil and coat sides with nonstick spray.
2
Crust: Pulse pecans and breadcrumbs in food processor until nuts are finely ground. Add butter; pulse until mixture forms moist, coarse crumbs. Press onto bottom of prepared pan. Bake 8-10 minutes, until crust is set and pale golden. Cool on wire rack. Raise oven temperature to 425.
3
Filling: Beat cream cheese, goat cheese, sour cream and Parmesan in a large bowl with mixer on medium speed until creamy. Beat in eggs until smooth, then remaining filling ingredients until incorporated. Pour into prepared crust and smooth the top.
4
Place pan in oven; reduce temperature to 325. Bake 45-50 minutes until light golden on top and set in the middle. Cool in pan on wire rack. Cover and refrigerate. To serve, let cheesecake come to room temperature. Remove sides from pan; slide cheesecake from bottom of pan onto serving plate, removing foil. Garnish with dill and cherry tomato halves.

1262

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Crust, 3/4 cup pecans, 3/4 cup seasoned dry bread crumb, 3 tablespoons land o lakes light stick butter, and more.

Yes, Savory Herb Cheesecake 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.

Savory Herb Cheesecake

How did you like this recipe?

Frequently Asked Questions