This red pepper cheesecake, made with three types of cheese, roasted red peppers, and tartly sweet apricot jam, topping makes an unexpected and elegant holiday appetizer or cheese course.
This red pepper cheesecake creates a stunning savory appetizer or cheese course that’s an ideal and impressive something to set out for guests for any occasion.–Renee Schettler Rossi
Red Bell Pepper Cheesecake
- Quick Glance
- Quick Glance
- 25 M
- 5 H, 25 M
- 4 to 6 servings
Special Equipment: 4 1/2-inch (11-cm) round springform pan* (see Note below)
IngredientsEmail Grocery List
- For the red pepper cheesecake
- For the homemade pita chips
*What You Need To Know About The Special Pan For This Cheesecake
This recipe calls for a rather wee 4 1/2-inch springform pan, which is a tad, well, not so common. As you can read in the recipe tester comments below, this savory cheesecake is definitely worth the small investment, though. Because this pan is not too big. Not too small. Just the right size.
Recipe Testers Reviews
This is an easy, delicious, unusual, and beautiful appetizer to serve. The apricot jam topping adds just the perfect amount of sweetness. It’s so good you might have to make 2 cheesecakes or double the recipe as my dinner party of 4 ate the whole thing in a manner of minutes.
Homemade pita chips are the ideal accompaniment.
I had great success with this savory cheesecake recipe! I actually made it twice, once for a party and once for my coworkers, and it got raves both times. It’s very easy, and I think it’s worthwhile to get the pan that it called for because it really adds to the presentation. Easy and delicious.
A delicious treat well worth making. The texture was luscious and the red flecks made the dish beautiful to look at. I love the sweet and savory flavors together. The pita crisps are a great idea as the cheesecake alone would be rich.
This savory cheesecake recipe was very simple to make and easy to double; I took this, along with a few other appetizers, to a wine-tasting dinner that my husband and I are a part of. What's nice is I was able to prep it in the morning, bake it, cool it, and then let it sit in the fridge until party time. We served it with pita chips and rice chips, which we all actually liked better. Overall, this is a very simple recipe and well worth getting the right size pan for.
A few tips:
1. Make sure that you really dry off the jarred red peppers so that your cheesecake doesn’t turn pink. I found I was able to chop them into pretty small pieces without it effecting the color.
2. I learned in a baking class years ago all that you need to do to make sure that you have a smooth top on any cake is to spin the pan or lightly tap the pan on the counter.
I tend to enjoy savory cheesecakes more than sweet cheesecakes. This one is a winner. It’s a creamy, savory treat that’s perfect as an appetizer or even lunch. I love the combination of cream, ricotta, and goat cheese. The roasted red peppers give it a mild sweetness.
All in all, I loved it. I think it needs a crust though, for a contrast in texture. Crushed bagel chips or seasoned bread crumbs would be a nice touch.
This red pepper cheesecake was a big hit served as a midday snack. My guests loved it.
I thought the ricotta made it just the slightest bit weepy, so I’ll choose a drier brand or let it drain a little before using. And I would have preferred it a little tangier and will up the goat cheese ratio next time.