I haven't tried these but they sure looked good when I watched Jacques Pepin make them on PBS TV. He made them using a muffin pan. His daughter forgot to line the pan with bread crumbs (or something like that) but he was still able to unfold them pretty well onto the salad.

If you don't already know about this recipe, it's here at:
savory muffin cheesecakes on PBS
Let us know how it turns out if you make it.

Here is a link that might be useful: Jacque Pepin - savory cheesecake muffins

Cookie:
We always made 4 types of Cheese Cake.
New York, Easter Cheese Cake, Savory Cheese Cake with,
Italian Sausage and
Lou's Fluffly Cheese Cake.
I've heard of using all kinds of things in the Savory Cheese Cake but never did it.

Just make my Cheese Cake now. If I want a change, I'll buy a piece of NY at our deli.
The Sausage one is both Creamy and Crumbly.

When are making your's ? You didn't put in the recipe.
How are we to know how it will be.???

Are you using Rigotta and Cream Cheese, with some Parmesan
Lou

OK, now you're talking. I make this one, and I top it with Habanero Gold jelly and serve it with good crackers or slices of homemade baguette...

JALAPENO CHEESECAKE (MY FAVORITE)
8 ounces cream cheese
5 ounces sharp cheddar cheese, grated
2 cloves garlic
1 egg
8 ounces jalapeno jelly

Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 335 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers.

Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because itÂs covered with jelly. I used my homemade Habanero Gold instead of the jalapeno jelly.

I think this could be topped with something else if you like, maybe a bruschetta or an olive tapenade.

Annie

Annie thanks for the alternative, I've had that recipe and never made it because I don't have a 6 inch springform. I'm very literal with recipes.

cookie, this one is a STANDBY. Always reliable - freezes beautifully - make the whole thing which is huge, and only serve 1/3 of it. It's beautiful and delicious. So many on the forum have made it over the years. I have pics somewhere, too.

PESTO CHEESECAKE

CRUST
1 cup breadcrumbs
1/2 cup grated parmesean cheese
1/2 cup melted butter
Mix all together and press into 9" springform pan. Bake 10 minutes.

FILLING
4 (8 oz packages) cream cheese
4 eggs
1/2 cup heavy cream
2 cups pesto (from the refrigerator section of your grocer)

Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or Cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.)
Posted by: KatieC (My Page) on Mon, Dec 9, 02 at 17:24

The first recipe came from my DD and the second came from here, I am sorry that I do not know who posted it originally - I have never made it but it came from this cooking forum so its got to be good, right?

SUZIE'S PESTO CHEESECAKE

CRUST
1 cup breadcrumbs
1/2 cup grated parmesean cheese
1/2 cup melted butter Mix all together and press into 9" springform pan. Bake 10 minutes.

FILLING
4 (8 oz packages) cream cheese
4 eggs
1/2 cup heavy cream
2 cups pesto (from the refrigerator section of your grocer)

Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or - cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.)

SAVORY MUSHROOM CHEESECAKE (serves 6-8)
1 cup sliced cremini mushrooms
1/2 cup sliced shiitake mushrooms
1 TBL butter
3 shallots, finely chopped
1/2 cup sun-dried tomatoes
1 head garlic, roasted
10 large fresh spinach leaves
Two 8 oz pkg cream cheese, softened
3 eggs
Grated zest of 1 lemon
Salt & pepper to taste
Pureed roasted red peppers
Preheat oven to 350°. Saute the mushrooms in the butter in a skillet. Stir in the shallots, sun-dried tomatoes & garlic; saute briefly. Stir in the spinach & saute until the spinach wilts.
Beat the cream cheese in a mixing bowl until light & fluffy. Add the eggs & lemon zest; beat until mixed. Season with salt & pepper. Stir in the mushroom mixture. Spoon the cream cheese mixture into an 8" greased springform pan. Bake about 60 minutes or until set. Serve w/the pureed roasted peppers.~~ From Austin Entertains.

Here's one I have done...
Savory Blue Cheese Tart
1 10 inch unbaked pie shell
½ cup chopped pecans
6 Oz cream cheese
2 eggs
4 Oz Maytag blue cheese
½ cup milk
1 tsp Worcestershire sauce
1 tsp corn starch
Ripe olives and chives to garnish
Preheat oven to 350 degrees. Sprinkle nuts in the bottom of
pie shell. Mix the next 6 ingredients in a blender or food processor
and pour slowly into the crust. Garnish with sliced ripe
olives and chopped chives. Bake 35 to 40 minutes until set.
Cool and refrigerate 2 hours, cut into 12 wedges and arrange
on a platter

woodie and linda. I can't believe I've been around here as long as I had and have missed those recipes!!!!!!!!!!!!!!!! YUMMM!

I think I will make Annie's cheesecake as I made the habanero jelly last month. Good to have a pairing with it. From there, I will probably try most that have been posted over the holidays. Thanks.

I'm with you, Cookie! All of these look fabulous, so I'll definitely have to try them all! LOL

Saving this entire thread!

Linda

Wow! These sound great! I love the savory twist on things! I did not make anymore habanero gold. :( Now I'm pouting big time. I want to try all of these cheesecakes! Thanks!

I have a ''Santa Fe'' style cheesecake I make sometimes. I'm sorry I'm not home at the moment so I can post the receipe. I make the crust with crushed corn tortilla chips, and the filling has a little worcestershire, sharp and monterey cheese (queso blanco is good), garlic, onions and peppers (according to your interest in the level of heat). That's just another option, if you don't have plenty already!

Annie - Thanks for the excuse to go to the restaurant supply house! (6" springform) Now, how long do you really bake that for?

Nevermind I answered my own question. On another thread someone asked and you said 35 minutes. Looks like you need to correct your source document, Annie!

I've tried the Silver Palate cookbook's Chevre Cheesecake and liked it very much. I don't make things like that for me and DH as we watch what we eat, but for a party I would definitely make it again and serve in thin slices as part of an appetizer platter with fruits and veggies. If you are interested I will dig up the recipe.

Annie - I made the habanero cheesecake this morning. As you can tell, I'm not enjoying it at all. Otherwise I would have eaten more than a third of it so far ;)

(I'd probably call it a spread, not a cake though...)

{{!gwi}}

LOL, FOAS, I might have baked mine a bit longer, it was a little firmer than yours. I just love the stuff, though, and there's never any left when I take it somewhere.

As for that "source document", well, I can't correct it. I burned it to disk and when I want it I load the disk, but it won't let me correct. I always try to remember, but I'm over 50 and can't remember carp...

Annie