Savory Havarti and Sun-Dried Tomato Cheesecake
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 sundried tomatoes and a rich buttery crust made with Ritz Crackers.
Servings Prep Time
20servings 20minutes
Cook Time Passive Time
45minutes 2hours
Servings Prep Time
20servings 20minutes
Cook Time Passive Time
45minutes 2hours
Cheesecake Crust
  • 1 1/4cup Ritz crackerscrushed (about 40)
  • 3Tbsp buttermelted
  • 3 pkgs cream cheese8 oz packages, room temperature
  • 1/4cup heavy whipping cream
  • 3 eggs
  • 1Tbsp liquid from sun-dried tomatoes
  • 3/4cup sun-dried tomatoes packed in oildrained and diced
  • 1 1/2cups Havarti cheeseshredded, 8 ounces
  • 4 green onions or scallionsfinely minced, just the white part
  • optional garnishfinely minced sun dried tomatoes and sliced scallion tops
Cheesecake Crust
  1. Preheat the oven to 375 degrees F.
  2. Mix crushed crackers and butter together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325 degrees F.
  1. While the crust bakes, mix the softened cream cheese in a large bowl until smooth and creamy with an electric mixer. Add the whipping cream and oil from the sun-dried tomatoes and then eggs, one at a time, mixing after each addition.
  2. Add the shredded Havarti cheese and mix until combined. Then, add the sundried tomatoes and diced green onions and mix to combine.
  3. Pour the cheese mixture into the springform pan and bake for 40-45 minutes.
  4. 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 band.
  5. If desired, garnish with minced sun-dried tomatoes and sliced scallion tops.
  6. Serve with assorted crackers and enjoy.
Recipe Notes

Sharon’s Tips:

  • 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 and make sure your pan sides and bottom are secure!
  • 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, the batter is really thick, and my stand mixer would have been a much better choice.
Nutrition Facts
Savory Havarti and Sun-Dried Tomato Cheesecake
Amount Per Serving
Calories 198 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 76mg 25%
Sodium 236mg 10%
Potassium 105mg 3%
Total Carbohydrates 6g 2%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 6g 12%
Vitamin A 8%
Vitamin C 7%
Calcium 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.