If you’re craving a delightful twist on a classic favorite, this Savory Havarti and Sun-Dried Tomato Cheesecake Recipe is exactly what you need. It brings together the creamy richness of Havarti cheese and cream cheese, balanced perfectly with the tangy punch of sun-dried tomatoes and a buttery Ritz cracker crust. This savory cheesecake is a stunning appetizer or snack that feels both comforting and a little indulgent—ideal for impressing guests or treating yourself to something truly special. Once you try this recipe, it might just become your go-to savory showstopper.
Ingredients You’ll Need
The magic of this Savory Havarti and Sun-Dried Tomato Cheesecake Recipe lies in its simple yet impactful ingredients. Each item plays a vital role in building layers of flavor, texture, and color that make the cheesecake utterly irresistible.
- Ritz crackers (1 1/4 cup, crushed): Provide a buttery, crispy base that holds the cheesecake together beautifully.
- Butter (3 Tbsp, melted): Adds richness to the crust and helps it bind firmly.
- Cream cheese (3 packages of 8 oz, room temperature): The creamy backbone of the filling with a smooth texture.
- Heavy whipping cream (1/4 cup): Makes the filling luxuriously soft and light.
- Eggs (3): Bind everything, adding structure and silkiness.
- Liquid from sun-dried tomatoes (1 Tbsp): Packs concentrated flavor and a hint of acidity into the filling.
- Sun-dried tomatoes (3/4 cup, drained and diced): Deliver tangy bursts that elevate every bite.
- Havarti cheese (1 1/2 cups shredded, about 8 oz): Brings a mild, buttery, melt-in-your-mouth cheese essence.
- Green onions or scallions (4, finely minced white parts): Add a subtle sharpness and freshness to balance the richness.
- Optional garnish: Finely minced sun-dried tomatoes and sliced scallion tops for a pop of color and flavor when serving.
How to Make Savory Havarti and Sun-Dried Tomato Cheesecake Recipe
Step 1: Prepare the Crust
Start by crushing about 40 Ritz crackers until finely ground—using a food processor or placing them in a zip-top bag and rolling with a rolling pin works great. Then, mix the crushed crackers with melted butter until the texture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form a firm crust. This buttery cracker base is the perfect foundation to hold all the creamy filling that’s coming next.
Step 2: Make the Filling
In a large bowl, beat the cream cheese until it’s smooth and fluffy—this step ensures a silky final texture. Next, add the heavy whipping cream and eggs one at a time, mixing well after each addition. This slow incorporation keeps the filling velvety and light. Stir in the liquid from the sun-dried tomatoes carefully to infuse that distinctive tang without overpowering the dish.
Step 3: Add the Flavor Boosters
Fold in the diced sun-dried tomatoes, shredded Havarti cheese, and finely minced white parts of the green onions. Combining these ingredients now will ensure that every bite bursts with flavor and richness balanced by a mild sharpness. Gently mix until everything is just incorporated to maintain the cheesecake’s creamy texture.
Step 4: Bake the Cheesecake
Pour the prepared filling over the crust in the springform pan. Smooth the top with a spatula for an even finish. Bake in a preheated oven at 325°F (160°C) for about 45 minutes, or until the edges are set but the center still slightly jiggles when you gently shake the pan. This baking approach keeps it creamy without overcooking.
Step 5: Cool and Chill
Let the cheesecake cool at room temperature before covering it with plastic wrap and chilling it in the refrigerator for at least 4 hours, preferably overnight. Chilling allows the flavors to meld fully and the texture to firm up perfectly, making slicing clean and presentation gorgeous.
How to Serve Savory Havarti and Sun-Dried Tomato Cheesecake Recipe
Garnishes
To enhance the visual appeal and add a fresh bite, sprinkle finely minced sun-dried tomatoes and sliced scallion tops on the chilled cheesecake just before serving. These garnishes echo the flavors inside and create a tantalizing first impression. A drizzle of olive oil or a sprinkle of freshly cracked black pepper can also elevate each slice beautifully.
Side Dishes
This savory cheesecake pairs wonderfully with crisp, fresh accompaniments such as mixed greens with a light vinaigrette or crunchy crudités like carrot sticks, cucumber slices, and bell pepper strips. Offering an assortment of crackers or toasted baguette slices lets everyone create their perfect savory cheesecake bite. The contrasting textures balance the creamy richness for an unforgettable experience.
Creative Ways to Present
Turn your serving presentation into a party highlight by slicing the cheesecake into small squares for a platter of appetizers or serving wedges alongside a charcuterie board with olives, cured meats, and nuts. For casual gatherings, spreading it as a dip in a shallow dish and surrounding it with fresh bread or veggies invites sharing and conversation.
Make Ahead and Storage
Storing Leftovers
After enjoying your Savory Havarti and Sun-Dried Tomato Cheesecake Recipe, wrap any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 4 days, making it a fantastic option for make-ahead snacks or light lunches.
Freezing
If you want to keep your cheesecake longer, you can freeze it. Cut it into slices or leave whole, wrap tightly with plastic wrap and aluminum foil to prevent freezer burn. Frozen cheesecake is best enjoyed within 1 month. Thaw it overnight in the fridge before serving to maintain its creamy texture.
Reheating
Since this is a savory cheesecake best enjoyed chilled or at room temperature, reheating is generally not recommended as it may affect texture. However, if you prefer it warm, gently defrost and warm slices in a low oven (around 300°F) for 5–10 minutes, watching carefully to avoid melting or separation.
FAQs
Can I use a different type of cheese instead of Havarti?
Absolutely! While Havarti’s mild, buttery flavor complements the sun-dried tomatoes perfectly in this Savory Havarti and Sun-Dried Tomato Cheesecake Recipe, you can experiment with similar melting cheeses like Monterey Jack or Gouda for a slightly different twist.
Do I have to use Ritz crackers for the crust?
Ritz crackers give the crust a distinctive buttery crunch, but you can substitute with buttery graham crackers or even savory crackers like Club crackers if you prefer. Just be sure to adjust the amount of butter slightly if the crackers are drier.
Is this cheesecake suitable for a party platter?
Yes! This recipe yields 20 servings, making it ideal for gatherings. Slice it into bite-sized pieces and serve with other finger foods for an impressive and easy party appetizer.
Can this recipe be made gluten-free?
Yes, by swapping the Ritz crackers with gluten-free crackers or crushed nuts for the crust, you can enjoy a gluten-free Savory Havarti and Sun-Dried Tomato Cheesecake Recipe. Just double-check all ingredient labels for hidden gluten.
What is the best way to dice the sun-dried tomatoes?
To dice sun-dried tomatoes evenly, drain them well if packed in oil, then use a sharp knife to cut into small, consistent pieces. This ensures the tomatoes distribute evenly throughout the cheesecake, enhancing every bite.
Final Thoughts
This Savory Havarti and Sun-Dried Tomato Cheesecake Recipe is a celebration of flavor and texture that turns familiar ingredients into something extraordinary. Whether you’re hosting a special occasion or just craving a delicious snack, this recipe invites you to savor each creamy, tangy, and buttery bite. Don’t hesitate—make it your new favorite savory indulgence and watch it disappear fast!
Print
Savory Havarti and Sun-Dried Tomato Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 5 minutes
- Yield: 20 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Savory Havarti and Sun-Dried Tomato Cheesecake is a delightful twist on the classic dessert, blending creamy Havarti cheese, tangy sun-dried tomatoes, and a crunchy Ritz cracker crust. Perfect for entertaining or as an elegant appetizer, this savory cheesecake offers a rich, smooth texture with bursts of bright, savory flavor from the green onions and sun-dried tomatoes.
Ingredients
Crust
- 1 1/4 cups Ritz crackers, crushed (about 40 crackers)
- 3 tablespoons butter, melted
Filling
- 3 packages cream cheese (8 oz each), room temperature
- 1/4 cup heavy whipping cream
- 3 eggs
- 1 tablespoon liquid from sun-dried tomatoes
- 3/4 cup sun-dried tomatoes packed in oil, drained and diced
- 1 1/2 cups Havarti cheese, shredded (8 ounces)
- 4 green onions or scallions, finely minced (white part only)
Optional Garnish
- Finely minced sun-dried tomatoes
- Sliced scallion tops
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed Ritz crackers and melted butter until evenly coated. Press the mixture firmly and evenly into the bottom of a springform pan to form the crust.
- Mix the filling: In a large bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the heavy whipping cream and eggs, mixing thoroughly after each addition to create a smooth batter.
- Add savory ingredients: Stir in the liquid from the sun-dried tomatoes, diced sun-dried tomatoes, shredded Havarti cheese, and finely minced white parts of the green onions. Mix gently to distribute the ingredients evenly throughout the batter.
- Bake the cheesecake: Pour the filling over the prepared crust in the springform pan. Place the pan into the preheated oven and bake for approximately 45 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to maintain creaminess.
- Cool and garnish: Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and the texture to firm up. Before serving, garnish with finely minced sun-dried tomatoes and sliced scallion tops if desired.
- Serve: Slice carefully and serve chilled or at room temperature as an elegant appetizer or savory treat.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free filling.
- Drain the sun-dried tomatoes well to prevent excess oil affecting the texture.
- The cheesecake is best served after chilling overnight for optimal flavor and firmness.
- You can substitute Havarti cheese with a similarly mild, creamy cheese like Monterey Jack if preferred.
- This cheesecake can be made a day ahead and stored covered in the refrigerator.
