Noel Salmon Cheesecake Recipe

5 1 1
Noel Salmon Cheesecake Recipe
Noel Salmon Cheesecake Recipe photo by Taste of Home
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Noel Salmon Cheesecake Recipe

Read Reviews
5 1 1
Publisher Photo
During the holidays or any time you're expecting a crowd, this savory cheesecake is sure to be a popular appetizer. The mild smoked salmon flavor is delicious.—Nella Parker, Hersey, Michigan
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup pumpernickel bread crumbs
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1/8 teaspoon pepper
  • 4 egg, lightly beaten
  • 8 ounces smoked salmon, chopped
  • 1/3 cup chopped green onions
  • Assorted crackers

Directions

Grease the bottom and sides of a 9-in. springform pan. Sprinkle bread crumbs into pan, coating bottom and sides; set aside. In a mixing bowl, beat cream cheese until fluffy. Beat in the cream and pepper. Add eggs; beat on low speed just until combined. Fold in salmon and onions.
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 45-55 minutes or until center is almost set. Cool on a wire rack for 1 hour (cheesecake may crack while cooling). Refrigerate overnight. Remove foil and sides of pan. Serve cheesecake with crackers. Yield: 16 servings.
Originally published as Noel Salmon Cheesecake in Taste of Home December/January 2005, p19

  • 1/2 cup pumpernickel bread crumbs
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1/8 teaspoon pepper
  • 4 egg, lightly beaten
  • 8 ounces smoked salmon, chopped
  • 1/3 cup chopped green onions
  • Assorted crackers
  1. Grease the bottom and sides of a 9-in. springform pan. Sprinkle bread crumbs into pan, coating bottom and sides; set aside. In a mixing bowl, beat cream cheese until fluffy. Beat in the cream and pepper. Add eggs; beat on low speed just until combined. Fold in salmon and onions.
  2. 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 45-55 minutes or until center is almost set. Cool on a wire rack for 1 hour (cheesecake may crack while cooling). Refrigerate overnight. Remove foil and sides of pan. Serve cheesecake with crackers. Yield: 16 servings.
Originally published as Noel Salmon Cheesecake in Taste of Home December/January 2005, p19

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jc051150 User ID: 5270215 146188
Reviewed Dec. 9, 2012

"Took this to a party and everyone loved it. Prep time was closer to 30 minutes but worth it."

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