Savory Spinach Herb Cheesecake Recipe

Name: Savory Spinach Herb Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tomatoes, large (sliced); 3/4 teaspoon salt (divided); 3/4 teaspoon pepper (divided); 1/4 cup pecan pieces, toasted (toasted pine nuts work equally well); 1/4 cup Italian seasoned breadcrumbs; 2 tablespoons margarine (melted); 3 (8 ounce) packages cream cheese (softened); 1 (15 ounce) container ricotta cheese; 1 (8 ounce) feta cheese (crumbled); 3 eggs; 4 cups spinach (loosely packed & shredded); 2 teaspoons garlic powder; 2 tablespoons flour; 1 tablespoon dill (fresh and chopped)

Servings: persons

2 tomatoes, large (sliced)
3/4 teaspoon salt (divided)
3/4 teaspoon pepper (divided)
1/4 cup pecan pieces, toasted (toasted pine nuts work equally well)
1/4 cup Italian seasoned breadcrumbs
2 tablespoons margarine (melted)
3 (8 ounce) packages cream cheese (softened)
1 (15 ounce) container ricotta cheese
1 (8 ounce) feta cheese (crumbled)
3 eggs
4 cups spinach (loosely packed & shredded)
2 teaspoons garlic powder
2 tablespoons flour
1 tablespoon dill (fresh and chopped)

1
Sprinkle tomato slices with 1/4 tsp each of salt and pepper.
2
Drain on paper towel 10 minutes.
3
Process nuts untill ground and stir into bread crumbs and butter.
4
Press into bottom of 9in spring form pan.
5
Bake at 350 for 10 minute Cool on wire rack.
6
Beat cream cheese on medium speed until creamy. Add other cheeses and eggs, beating until blended.
7
Stir in the rest of the ingredients and rest of salt and pepper.
8
Pour into crust.
9
Bake at 350 for 15 min.
10
Top with tomatoes and bake 30 minute more or until set.
11
Turn oven off and leave cake in for 20 min.
12
Cool on wire rack 10 min then run knife around edge and cool for 10 minute more.

681

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tomatoes, large (sliced), 3/4 teaspoon salt (divided), 3/4 teaspoon pepper (divided), 1/4 cup pecan pieces, toasted (toasted pine nuts work equally well), and more.

Yes, Savory Spinach 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.

That's it — enjoy your meal!

Savory Spinach Herb Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions