- Blue Cheese, Dried Cranberry and Pecan Cheesecake
- Cheddar Bacon & Chive Savory Cheesecake
- Mexican Cheesecake
- Mini Herb Cheesecakes
Blue Cheese, Dried Cranberry
and Pecan Cheesecake
Cheddar Bacon & Chive
Mexican Cheesecake ingredients
Makes 16 servingsCheesecake
1/4 cup crushed tortilla chips
2 Tbsp butter, softened
8-oz cottage cheese
24-oz cream cheese, softened
8-oz shredded cheddar cheese
1 small can green chilies
8-oz sour cream
8-oz jalapeno cheddar cheese dip
Sliced black olives
Chopped green onions
DirectionsCombine the chips and butter and press into the bottom of 9-inch springform pan.
Process the cottage cheese, cream cheese, eggs (added one at a time), cheddar cheese and green chilies. Pour into the springform pan and bake for 1 hour at 325ºF.
Remove from the oven. Mix together the sour cream and cheese dip; spread over the cheesecake. Cool at room temperature for 1 hour before removing from the springform pan.
Before serving, sprinkle the top with the tomatoes, black olives and green onions.
This recipe makes a dozen savory cheesecakes, each the size of a cupcake.
Mini Herb Cheesecake ingredients
Makes 12 servingsCheesecakes
12 pumpernickel crackers
2 (8-oz) pkgs cream cheese, softened
2 Tbsp flour
1/2 cup sour cream
2 Tbsp chopped chives
1 Tbsp chopped parsley
1/8 tsp salt
Dash of pepper
Red and green pepper strips
DirectionsPlace crackers, flat side down, on bottom of each of 12 foil or paper-lined baking cups. Combine cream cheese and flour, mixing at Medium speed on electric mixer until well blended. Add egg and sour cream; mix well.
Stir in remaining ingredients. Pour mixture into baking cups, filling each cup almost full. Bake at 325ºF for 25 minutes. Cool before removing from pan. Chill. Garnish, if desired.
The Mini Herb Cheesecake recipe was published in The Picayune-Times (December 21, 2012).
Page Last Updated 7 April 2015