A great appetizer option for any party, homemade Savory Havarti and Sun-Dried Tomato Cheesecake is quick and easy to prepare and features smooth and creamy Havarti cheese, sweet/tart sun-dried tomatoes, and a rich buttery crust made with Ritz Crackers.
12 Days of Easy Christmas Recipes:
On the tenth day of Christmas, instead of “ten-lords-a-leaping,” I’m bringing you this oh so yummy recipe for Havarti and Sun-Dried Tomato Cheesecake as part of my special 12 Days of Easy Christmas Recipes!
Still, in keeping with the holiday theme, Savory Havarti and Sun-Dried Tomato Cheesecake is a great make-ahead appetizer to share with your family and friends or to bring to a Christmas or New Year’s Eve party. It would also be a game-changer for a Super Bowl party. Served with assorted crackers, it will have your guests clamoring for more.
This delicious savory cheesecake recipe was shared with me by my good friend Courtney. Courtney has been making this impressive cheesecake for over 20 years, and it always gets rave reviews.
Holiday Party Appetizer Ideas:
This year, why not kick off your party with festive Easy Frozen Cranberry Margaritas, this Savory Havarti and Sun-Dried Tomato Cheesecake, delicious Cranberry Pecan Mini Goat Cheese Balls, 3-Ingredient Cranberry Brie Bites, Cornmeal Cookies with Tomato Jam, and to keep the red and green theme going, Spinach and Goat Cheese Tartlets.
How to make Savory Havarti and Sun-Dried Tomato Cheesecake:
Preheat the oven to 375 degrees F.
Mix crushed crackers and melted butter and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool. Reduce the oven temperature to 325 degrees F.
While the crust bakes, mix the softened cream cheese in a large bowl with an electric mixer until smooth and creamy. Add the whipping cream and oil from the sundried tomatoes and then eggs, one at a time, mixing after each addition.
Add the shredded Havarti cheese and mix until combined. Then, add the sun-dried tomatoes and diced green onions and mix to combine.
Pour the cheese mixture into the springform pan and bake for 40-45 minutes.
Cool to room temperature, then refrigerate for at least 2 hours, but no more than 24 hours. Run a sharp knife around the edge of your pan before you remove the collar.
If desired, garnish with minced sun-dried tomatoes and sliced scallion tops.
Serve with assorted crackers and enjoy.
- Cheese is easier to shred if you place it in the freezer for 20-30 minutes to firm it up.
- It’s important to use a springform pan for this recipe. A springform pan is a two-piece pan that has sides which can be removed. Simply remove the band when you are ready to serve the cheesecake. Serve the cheesecake directly on the pan’s base or place the base and cheesecake on a serving platter.
- A word to the wise; over time, the locking spring in a springform pan can weaken and may not securely attach to the bottom of the pan. I almost had a disaster with this cheesecake when I removed the pan from the refrigerator holding only the sides of the pan, and the bottom dropped out! Luckily, I was able to catch it in time to keep it from falling on the floor. Take my advice, make sure to check that your pan sides and bottom are securely attached!
- If you have a stand electric mixer, by all means, use it to make this cheesecake. I didn’t feel like pulling mine out and decided to use my handheld mixer, and although it worked, my stand mixer would have been a much better choice.
Originally published on December 7, 2015, this recipe was republished on December 10, 2018, with new images and updated directions.
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