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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.

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

Side Dishes

• 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

Main Dishes

• 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

Desserts

• 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