Roasted Red Pepper and Crab Savory Cheesecake has few ingredients, but still delight your family and guests with it’s flavor. A savory cheesecake is perfect for an appetizer or a light meal with a salad.
This recipe and the giveaway included in this post is sponsored by Nairn’s. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.
Y’all. It’s #FallFlavors this week. I see it as sort of the start of the blogging high season. Of course if there were other week long events before this one I didn’t pay attention to them. I’m sure there was, but my mojo is still lost. I’m trying to get it back. It needs to come back. I have too many events planned for it to be gone.
I know most make sweet cheesecake, but I love a savory cheesecake. It’s like a cheeseball on steroids. Kicked up flavors, cooked, cooled, and creamy. And you can whip them up easily with simple ingredients. And imagine the ooohs and ahhs your family and friends will give you when you bring this to the table!
What is a savory cheesecake?
Well, it’s kind of what it sounds like. A savory version of the sweet cheesecake. I’ve made a Savory Pesto Swirled Cheesecake. And have always sworn to remake that one and make a few more for the blog. I don’t even remember taking that other one to work, but apparently, I did. And apparently it vanished off the table. So, you know savory cheesecakes are a good idea when coworkers devour it.
Savory cheesecakes have cream cheese in there along with the egg as a binder. But instead of sugar and sweet ingredients they have things like this roasted red pepper and crab, pesto, herbs and other cheeses, bacon (of course), artichoke and spinach. I could go on and on with all the variations that people can make.
I specifically purchased a smaller springform pan to make more savory cheesecakes after the last one I made. I used a regular springform and it wasn’t very tall. The cheesecake was rather thin. Which is fine, but not quite what I was going for. But I also didn’t want to make a whole 10” cheesecake like I would for dessert. So, the first one was thin. This one is not because of the smaller springform pan.
Which I think would be great for cheesecakes for two. Maybe I’ll make some of those later. Or maybe not depending on what happens. Yes. I am rambling.
What are some tips for making cheesecake?
I’m reading through some of these tips from other people and I did very few of these in making this Roasted Red Pepper and Crab Savory Cheesecake. There isn’t a water bath and I didn’t worry about overmixing my filling. I had to open the oven because I had to check the jiggle. There is no cornstarch or sour cream in this recipe.
However, my cream cheese is always at room temperature whenever I have to work with it. And I did allow the cheesecake to cool slowly. I think the smaller springform pan did help keep it from cracking.
Then again maybe the sugar affects the way the cheesecake comes out? I really have no idea why this one worked better than some sweet cheesecakes I’ve made. It’s a mystery to me and I’m okay with that.
What does Roasted Red Pepper and Crab Savory Cheesecake taste like?
Well, it would taste better if I didn’t use canned crab. Like in the tuna aisle canned crab. It’s okay for some things. I’m still trying to figure out what the is. So, make sure to use some good lump crab meat. It makes all the difference in the taste of this cheesecake.
The creamy cheese and roasted red pepper filling are sweet and delicious. The lump crab is also sweet and delicious. The garlic salt and Old Bay step up the seafood flavor. I have garlic and herb Old Bay. It’s delicious and I’ve used it for seafood and chicken wings. Oh my. I haven’t shared those wings. I think they’ll be the next ones I share on the blog. It is football season ya know?
Speaking of which, you can totally make this ahead of time, pop it in the fridge, and bring it to a tailgate party. Can you imagine the looks on their painted faces when you pull this gem out of the cooler? Oh yeah baby. You know they’ll be asking for this every time you party before the game.
Roasted Red Pepper and Crab Savory Cheesecake has few ingredients, but still delight your family and guests with it's flavor. A savory cheesecake is perfect for an appetizer or a light meal with a salad.
- 1/2 cup cottage cheese
- 1 1/2 cups crushed Nairn's crackers
- 3 tablespoon melted butter
- 12 ounces softened cream cheese
- 1 large egg
- 1/4 cup roasted red pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon Garlic & Lemon Pepper Old Bay seasoning
- 1/4 teaspoon black pepper
- 1 1/2 cups lump crab meat
- Preheat oven to 300.
- Place the cottage cheese in a fine mesh strainer over a bowl and set aside.
- Combine the cracker crumb with melted butter in a mixing bowl and stir until combined. They should form a ball when you take a handful and squeeze it. If it doesn’t form a ball, add more melted butter.
- Press the cracker mixture into the bottom of an 8 inch springform pan making sure to go up the sides about an inch.
- Bake at 300 for 10 to 15 minutes or until the crackers are lightly golden.
- Remove from the oven and allow to cool while you prepare the filling.
- Combine the strained cottage cheese with the softened cream cheese and the next five ingredients (egg through black pepper) in the bowl of food process.
- Process until smooth then pour the mixture into a mixing bowl.
- Fold in the lumb crab meat being care not to break up the meat too much.
- Pour the filling into the prepared cracker crust.
- Bake at 300 for 60 to 70 minutes or until there is just a slight jiggle in the center when you shake the pan.
- Allow the cheesecake to cool in the pan 10 minutes before running a knife around the inside edge of the pan.
- Cool completely and then refrigerate 2 hours before serving.
Amount Per Serving Calories 188Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 69mgSodium 357mgCarbohydrates 6gFiber 0gSugar 2gProtein 7g
More #FallFlavors Recipes Below:
Appetizers and Snacks
- Caramel Pecan Clusters from An Affair from the Heart
- Fall Charcuterie Board from Magical Ingredients
- Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
- Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories
Breakfast and Baked Goods
- Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
- Sweet Potato Pancakes from Cindy’s Recipes and Writings
Soups and Salads
- Instant Pot Butternut Squash Soup from Devour Dinner
- Panera Autumn Squash Soup from The Fresh Cooky
- Salmon Salad With Grapes And Pecans from Art of Natural Living
- Butternut Squash And Bacon Risotto from SueBee Homemaker
- Loaded Bacon And Kale Salad from Palatable Pastime
- Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
- Sausage Stuffed Acorn Squash from Hostess At Heart
- Apple Cider Rubbed Pork Chops from That Recipe
- Thai Butternut Squash Curry from Cheese Curd In Paradise
- Butternut Squash Parmesan Pasta from Frugal & Fit
- Grape & Gorgonzola Pizza from The Spiffy Cookie
- How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest
- Butter Pecan Fudge from Take Two Tapas
- Cinnamon Roll Cheesecake from Fresh April Flours
- Easy Apple Crisp from Life Love and Good Food
- Espresso Chocolate Chip Cookies from Books n’ Cooks
- French Apple Tart from Jen around the world
- Individual Grape Crumble from Hezzi-D’s Books and Cooks
- Slow Cooker Apple Pear Crisp from Blogghetti