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Savory BLT Cheesecake Recipe

Savory BLT Cheesecake Recipe

Did you know that cheesecake could be savory instead of sweet? Tomato and green onions mixed with cream cheese is like an irresistible form of gazpacho. Served on lettuce, the BLT version is great on its own, but it's also a tasty appetizer when served with crackers. This is a flexible recipe, so use other cheese in place of the Gruyere, and add olives, crab meat, cooked mushrooms - whatever strikes your fancy. —Joni Hilton, Rocklin, California
TOTAL TIME: Prep: 35 min. Bake: 45 min. + chilling YIELD:24 servings


  • 3/4 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1-1/2 cups crumbled cooked bacon
  • 1 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1 cup (4 ounces) shredded Gruyere or Swiss cheese
  • 2 green onions, sliced
  • 1 teaspoon freshly ground pepper
  • 4 eggs, lightly beaten
  • Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked bacon
  • Assorted crackers


  • 1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • 2. In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack.
  • 3. In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
  • 4. Bake at 325° for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  • 5. Remove rim from pan. Serve cheesecake with toppings and crackers if desired. Yield: 24 servings.

Nutritional Facts

1 slice (calculated without toppings and crackers): 248 calories, 21g fat (12g saturated fat), 99mg cholesterol, 438mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 9g protein.

Reviews for Savory BLT Cheesecake

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Reviewed Jun. 14, 2017

"I love making savory cheesecakes and this one was very good. I ended up using pre-cooked bacon crumbles and it tasted fine."

Reviewed Feb. 4, 2013

"It was a huge hit at a potluck. It makes a large amount and goes a long way! Delicious!"

Reviewed Jan. 17, 2013

"Not difficult but a bit of chopping, will use pre-cooked bacon next time to eliminate one step. Took this appetizer to a party and received many compliments."

Reviewed May. 19, 2012

"This cheesecake is SO delicious! I found that to have 1 1/2 cups of crumbled bacon, you'll need more than 1 package of thick-cut bacon. That's all I had was 1 package, and it yielded about 1 1/8 to 1 1/4 cups crumbled bacon. It was no big deal though not having the full amount, and it still had a delicious flavor. Other than that, I have no more helpful tips or suggestions. It was just a fabulous savory cheesecake, and would be great for parties. I will definitely make this again."

Reviewed May. 2, 2012

"Prepared this to serve a group of friends. Everyone enjoyed the excellent blend of flavors. I appreciated the number of servings from a single recipe."

Reviewed Apr. 17, 2012

"I used 3 4"spring form pans. Had to make so minor adjustment to the baking time. It was a hit at the 3 places I took it. I will be making this again."

Reviewed Apr. 4, 2012

"It was a hit at my Ladies Bible study! :)"

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