Hey fam, I’m Shaym, the cook, creator, and flavor-chaser behind SoolFood. If you’re into bold bites, crave-worthy textures, and recipes that slap without taking all day, you’re in the right place. This dish is pure food joy, easy, epic, and guaranteed to hit every time. Let’s dive into some serious flavor.
If you’re already obsessed with layered flavor bombs like my Log Lemon Meringue Tart or the Christmas Cookie Cheesecake, this savory take is about to blow your mind.
Why You’ll Love This Savory Cheesecake
- Creamy, tangy filling with real herb flavor
- Parmesan crust that crunches and melts
- Roasted tomato jam = sweet, sticky, umami bomb
- Perfect appetizer or centerpiece dish
- Unexpected but unforgettable
- Make-ahead friendly
- High wow-factor, low stress
- Great hot, warm, or room temp
- Works as a dip, slice, or spread
Ingredient Breakdown
Parmesan Crust: Salty, cheesy, crispy. Parmesan and butter bind with crushed crackers (or breadcrumbs) for a golden, savory base.
Cream Cheese: The creamy canvas. Full-fat is a must here.
Sour Cream: Tang brings balance. It lightens the texture and deepens flavor.
Eggs: Hold it all together and add richness.
Garlic + Shallot: Classic aromatic power. Subtle heat and savory depth.
Fresh Herbs (thyme + chives): Bright, herby contrast to the creamy filling.
Cherry Tomatoes: Sweet and juicy. Roasted down into sticky tomato jam.
Balsamic Vinegar + Honey: Balances acidity and sweetness in the jam.
Olive Oil + Salt: For that rich roast flavor and seasoning magic.
Step-by-Step: How to Make It
1. Preheat + prep. Set your oven to 325°F. Grease a springform pan (or deep pie dish) and line the bottom with parchment if you want a clean lift.
2. Build the crust. In a bowl, mix crushed crackers (or breadcrumbs) with melted butter and finely grated parmesan. Press it firmly into the base of your pan. Bake for 8–10 minutes until lightly golden. Let cool.
3. Make the filling. Beat cream cheese until smooth. Add sour cream, eggs, minced garlic, and shallot. Fold in chopped herbs, salt, and pepper. Pour over the cooled crust and smooth the top.
4. Bake it low and slow. Bake at 325°F for 40–50 minutes. The edges should be set, center slightly jiggly. Turn off the oven and let it sit for 10 mins with the door cracked.
5. Cool completely. Chill in the fridge for at least 4 hours, or overnight. This sets the texture and enhances the flavor.
6. Make that jam. Roast cherry tomatoes with olive oil, balsamic, honey, salt, and pepper at 400°F for 25–30 minutes. Stir halfway. Once blistered and jammy, mash slightly with a fork and cool.
7. Assemble + serve. Spoon the tomato jam on top of the chilled cheesecake. Add a fresh herb sprinkle and a drizzle of olive oil. Serve with crostini, crackers, or spoons.
Flavor Variations & Add-Ons
- Go smokier: Add smoked paprika or chipotle to the filling.
- Crunch boost: Top with toasted pine nuts or crispy shallots.
- Cheese swap: Mix in goat cheese or feta for extra tang.
- Heat twist: A spoon of chili crisp in the jam? Yes.
- Mini version: Use muffin tins for single-serve cheesecakes.
What to Serve With It
Serve it alongside a crisp salad, roasted veggies, or part of a board with olives and grilled bread. Or go big and pair it with:
- Garlic Parmesan Chicken Cutlets for a salty-sweet power meal
- Creamy Cheddar Potato Chowder on a cozy night
- Air Fryer Pasta Chips for a crunchy contrast
- High Protein Bagels if you’re doing a brunch spread
Storage & Reheating
- Fridge: Store in the fridge for up to 4–5 days.
- Reheat: Slice and gently warm in a low oven (300°F) or eat cold, still amazing.
- Freezer: Freeze slices without the jam, wrapped tightly. Add jam fresh.
FAQs
Can I make it ahead of time? Yes, this dish is even better made the day before.
What can I use instead of parmesan for the crust? Try pecorino or asiago. Even sharp cheddar works.
Can I use store-bought tomato jam? Totally, but the homemade version takes it next level.
Do I have to use a springform pan? Nope! A pie dish or cake pan works, just grease and line it well.
Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust That Deserves a Mic Drop
- Total Time: 1 hr 15 mins
- Yield: 1 9-inch cheesecake
- Diet: Vegetarian
Description
Creamy savory cheesecake with a parmesan crust and roasted tomato jam. Herb-packed, make-ahead friendly, and perfect for entertaining.
Ingredients
1 cup crushed crackers or breadcrumbs
1/2 cup finely grated Parmesan
4 tbsp butter, melted
16 oz full-fat cream cheese
1/2 cup sour cream
2 eggs
1 garlic clove, minced
1 shallot, finely minced
2 tbsp chopped chives
1 tsp chopped thyme
Salt and pepper to taste
1 pint cherry tomatoes
1 tbsp balsamic vinegar
1 tbsp honey
1 tbsp olive oil
Instructions
1. Preheat oven to 325°F. Grease and line a springform or pie pan.
2. Mix crackers, parmesan, and melted butter. Press into pan and bake 8–10 min.
3. Beat cream cheese until smooth. Add sour cream, eggs, garlic, shallot, herbs, salt, and pepper.
4. Pour filling over crust. Bake 40–50 min until edges are set and center jiggles slightly.
5. Cool 10 min in oven, then refrigerate at least 4 hours or overnight.
6. Roast cherry tomatoes with olive oil, balsamic, honey, salt, and pepper at 400°F for 25–30 min.
7. Slightly mash tomatoes to form jam. Cool before topping cheesecake.
8. Top chilled cheesecake with tomato jam, extra herbs, and a drizzle of olive oil. Serve with crostini or crackers.
Notes
Make a day ahead for best flavor.
Store up to 4–5 days in the fridge.
Serve warm or cold. Freezes well without the jam.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Appetizer
- Method: Bake
- Cuisine: American
Final Flavor Drop
Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust is what happens when elegance meets comfort and flavor refuses to be basic. It’s creamy, rich, sweet, salty, and absolutely unforgettable. This is not just a recipe, it’s your next signature dish.
Save it. Make it. Serve it. Flex it.