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Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

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A savory twist on classic cheesecake, featuring a Parmesan crust and topped with a rich roasted tomato jam. Perfect as a show-stopping appetizer or brunch centerpiece.

Ingredients

Scale
  • For the Parmesan Crust:
  • 1 1/2 cups savory cracker crumbs (such as Ritz or water crackers)
  • 1/2 cup freshly grated Parmesan cheese
  • 5 tbsp unsalted butter, melted
  • 1/4 tsp smoked paprika
  • For the Cheesecake Filling:
  • 16 oz cream cheese, softened
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For the Roasted Tomato Jam:
  • 2 lbs Roma tomatoes, halved
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Make the crust: In a medium bowl, combine cracker crumbs, 1/2 cup Parmesan cheese, melted butter, and smoked paprika. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  3. Make the filling: In a large bowl, beat cream cheese until smooth. Add sour cream, eggs, 1/4 cup Parmesan, salt, and pepper; mix until well combined. Pour over the crust.
  4. Bake the cheesecake: Place springform pan in a water bath (wrap bottom in foil to prevent leaks). Bake for 45–50 minutes, until center is just set. Turn off oven, leave door slightly ajar, and let cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
  5. Make the tomato jam: While cheesecake cools, toss tomatoes with garlic, olive oil, balsamic vinegar, brown sugar, thyme, salt, and pepper. Spread on a baking sheet. Roast at 400°F (200°C) for 30–35 minutes, stirring halfway, until jammy. Let cool slightly, then pulse in a food processor until chunky. Chill if desired.
  6. To serve: Spread roasted tomato jam over the chilled cheesecake. Slice and serve cold or at room temperature.

Notes

For best results, use full-fat cream cheese. The tomato jam can be made up to 3 days in advance. If you don’t have a springform pan, a deep-dish pie plate may be used but reduce baking time by 5–10 minutes.

Nutrition

Find it online: https://cheerychop.com/savory-cheesecake-tomato-jam-recipe/