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Smoked Salmon Cheesecake Recipe

Smoked Salmon Cheesecake Recipe photo by Taste of Home

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"We live on Kodiak Island off the coast of Alaska, and salmon is one of our favorite foods," writes Becky Applebee of Chiniak, Alaska. "This elegant dish was the star attraction at the open house we hosted at my husband's business."

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Smoked Salmon Cheesecake Recipe

Prep: 20 min. + chilling Bake: 35 min. + cooling

Yield: 12-14 Servings

20 35 55

Ingredients

3 tablespoons dry bread crumbs
5 tablespoons grated Parmesan cheese, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
4 packages (three 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup heavy whipping cream
1/4 teaspoon pepper
4 eggs
5 ounces smoked salmon, diced
1/2 cup shredded Swiss cheese
Assorted crackers

Directions

Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside.
In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese.
Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
Remove foil and sides of pan. Serve with crackers. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 each) equals 307 calories, 28 g fat (17 g saturated fat), 146 mg cholesterol, 343 mg sodium, 4 g carbohydrate, trace fiber, 10 g protein.

Originally published as Smoked Salmon Cheesecake in Taste of Home December/January 2003, p65

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Smoked Salmon Cheesecake

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Reviewed on Dec. 17, 2010 by tabby74

I have taken this to many Christmas parties through out the years and it has always been a hit!! Many people have asked me for the recipe, but everyone knows I'm the one that brings it to the annual parties. I serve it up with cherry tomatoes and green olives and a variation of crackers and breads, I've also stuffed celery with it.

Reviewed on Dec. 19, 2009 by danlisagarrett

This recipe is a Holiday tradition. I have been making it since it was published in the D/J issue in 2003. It is perfect for any gathering Holiday, or not. The best part is it makes so much there are always leftovers to share and some to bring home YUMM!!

Reviewed on Nov. 18, 2009 by muffintogo

This is an awesome recipe and make a wonderful appetizer or bring to like work function.