Smoked Salmon Cheesecake Recipe -
Smoked Salmon Cheesecake Recipe
  • READY IN 3+ hrs

Smoked Salmon Cheesecake

Recipe by  

"This is an impressive main dish that's packed with flavor. You may substitute pureed roasted red pepper for the green bell pepper and Gruyere for the Swiss cheese if you wish. It can also be prepared one day ahead; just cover, refrigerate and bring to room temperature before serving."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs 40 mins

    3 hrs 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly butter an 8 inch springform pan. Mix 2 tablespoons Parmesan cheese with the breadcrumbs. Sprinkle this mixture into the pan; turn and tap pan to coat inside of pan. Wrap a large piece of foil underneath and up the sides of the pan. Be careful not to tear any holes in the foil.
  3. In a medium skillet or frying pan, melt butter over medium heat. Add onions and green peppers and saute until tender, about 5 minutes. Remove from heat and let cool slightly.
  4. In a large bowl, beat together cream cheese, eggs and cream until well blended. Fold in onions, peppers, salmon, Swiss cheese, 3 tablespoons Parmesan cheese, salt and pepper. Pour into prepared pan.
  5. Place the wrapped springform pan inside a large roasting pan. Place the pans in the oven and pour enough boiling water into the outside pan to come 2 inches up the side of the springform pan.
  6. Bake until firm to the touch, about 1 hour and 40 minutes. Carefully remove both pans from the oven and turn off the heat. Lift springform pan out of the water and return it to the oven. Let stand in the cooling oven for 1 hour. Transfer to a wire rack and let cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2007

To die for!!!! Serve a wedge of this on a platter with a spreading knife. Garnish with a bit more smoked salmon and serve with crackers on the side. It would be outrageously rich as a plated appetizer, but as an hors d'oeuvre on a buffet it's perfect. Serves WAY more than 12 that way too. I prefer it with out any bell pepper. FYI- I use a hot smoked salmon vs. cold smoked such as lox. It has a flaky texture and more smoky flavor that I think works better for the recipe.

Most Helpful Critical Review
May 31, 2007

Wasn't very fond of this, maybe it was just me. I do like smoked salmon and cream cheese on bagels, but blending them together like this, the texture wasn't very appealing to me. I would not recommend.

Oct 30, 2005

I follow the recipe exactly. I have made this several times and it has been a hit every time with many people asking for the recipe. I serve as an appetizer. This recipe makes a large cheesecake. Once I cut the cheesecake into 6 wedges and took 3 wedges to one party and 3 wedges to another party the next day. Arrange wedges on a thin bed of lettuce. Garnish with fresh dill and cherry tomatoes. Between the wedges place chopped onion, capers and lemon wedges. Serve with favorite crackers. The cheesecake can be made a day ahead of time and brought to room temperature before serving. I have not tried freezing it, but I think it would do well. This is a great recipe, but costly and time consuming. One time I added red food coloring to tint this pink for a baby shower and it came out beautiful and there was none left. I use the thin sliced smoked salmon in the vacuumm type packs as opposed to the steak type salmon, but I am sure that would work also. Will definately make again because....they BEG me to, so what else can I do?

May 07, 2003

Wonderful new recipe! Family & friends loved it! Living in Alaska I've tried fish about any way it can be made....Karen you gave us a new one, THANK YOU! For variety I also tried it w/halibut, green chiles and substituted pepper jack cheese....a nice spicy alternative to a tasty recipe!

Dec 06, 2008

This was amazing! I used mushrooms instead of peppers and pepper jack cheese instead of swiss. I also skipped the double pan with water and just cooked it less time. I'm telling everyone about this recipe! I can't believe how awesome, pretty, and simple it was!

Feb 22, 2010

I used Parmesan Regiano in the crust and in the cheesecake. I used half reduced fat philly and half original philly and Gruyere cheeses in the cheesecake. I didn't use the waterbath as my cheesecake pan doesn't fit in any larger dishes! This made a very large cheesecake, and took forever to bake. But it was amazing! My friends were skeptical when I told them it was a savory cheesecake, but not after they tried it!

Jul 07, 2003

Wonderful recipe. I smoke the salmon in a home smoker, and I brine the fish before cooking, so I used unsalted butter for sauting the onion and pepper. I used red bell pepper I had roasted instead of green, but I did not puree the roasted red pepper like the suggestion, I just chopped and sauted the red pepper with the onions, (just like the recipe says for green bell peppers.) The red color of the red bell was nice in the finished product. Also, I used Asiago for the 3T parmesean in the cheesecake (I still used parmesean for the crust) and Gruyere instead of Swiss. The cake started getting very brown midway through the cooking, so I shielded the top with foil. I served each slice on a bed of lettuce, with fresh dill and capers, and got rave reviews. I will definitely make this again!

Jan 12, 2010

I baked this in a glass pan and it baked fine, but tasted "egg"ier than I wanted it too. Maybe next time, less egg and more cheese ingredients. Definitely could have had more salmon, but was fine in this ratio.


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  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 32.8 g
  • 50%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 440 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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