Cheese and crackers are this month’s #ImprovCookingChallenge theme – and one of my favorite snacks. They’re the main ingredients in this appetizer – but they’re elevated to something perfect for a dinner party.
This savory take on cheesecake features a crust made of crushed crackers and three different kinds of cheeses.
If you haven’t tried a savory cheesecake before, this one will definitely make you a fan! In my opinion, they’re a little easier than their sweeter cousin because no one cares if they crack and a little browning just adds depth of flavor.
Here, the cheeses are paired with roasted garlic and fresh herbs. Served on crackers, each bite is full of flavor and definitely a crowd-pleaser. This instantly jumped to my top appetizer to bring to a party.
The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our our home page
If you’d like to see previous creations, check out our Pinterest board.
Check out what the other bloggers have made!
Improv Cooking Challenge: January 2020
Ingredients: Cheese and Crackers
- Broccoli Cheese Casserole by A Day in the Life on the Farm
- Homemade Cheese Crackers by Cookaholic Wife
- Oven-Baked Parmesan Chicken Tenders by Palatable Pastime
- Seasoned Keto Crackers by Our Good Life
- Marinated Goat Cheese Spread by Culinary Adventures with Camilla
- Homemade Boursin Garlic and Herb Cheese Spread by Pandemonium Noshery
- Savory Cheddar Herb Cheesecake by Kate’s Recipe Box
- Cheesy Turkey Casserole by Making Miracles
- Olives & Cheese Crackers by Sneha’s Recipe
Savory Cheddar Herb Cheesecake
Serves 8-10 as an appetizer
For the crust:
1 cup butter cracker crumbs
3 Tbsp. butter melted
1/2 cup grated Asiago cheese
For the cheesecake:
2 8 oz . blocks of cream cheese, at room temperature
1/2 cup sour cream
1 cup cheddar cheese
1/2 cup Asiago cheese
2 Tbsp. fresh chives chopped
1 tsp. fresh thyme chopped
2 tsp. fresh parsley
4 cloves garlic, roasted and smashed
1/2 tsp. fresh ground black pepper
1/2 tsp . salt
1 Tbsp. hot sauce
Preheat the oven to 400 degrees.
Place the garlic cloves on a square of foil. Drizzle with olive oil and season with salt and pepper. Seal the foil up and roast in the oven for about 20 minutes, until soft enough to mash. Remove from oven and let cool. Mash.
Turn oven down to 325 degrees.
In a small bowl, combine the cracker crumbs, melted butter and cheese. Press into a 7″ springform pan to create the crust – cover bottom and about 1″ up the sides.
Bake for 15 minutes, then remove from the oven and let cool while you prepare the cheesecake.
In a stand mixer, combine the cream cheese and sour cream until well mixed. Add in the eggs until well incorporated. Add in remaining ingredients and mix until well combined.
Gently pour the cheese mixture into the prepared crust and smooth to the edges. Place the springform pan on a baking sheet, tent with foil, and bake for 45 minutes. Remove the foil and bake until the top is set, but jello-like and slightly golden.
Turn off the oven, crack the door, and let sit for 3 hours, then transfer to the refrigerator to cool completely.
Serve at room temperature or chilled with crackers.
adapted from Cookie Dough and Oven Mitt