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Smoked Salmon Cheesecake

"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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3 h 10 m servings 365 cals
Original recipe yields 12 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 14
  1. 15 Ratings

Most helpful positive review

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 app...

Most helpful critical review

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 rec...

Most helpful
Most positive
Least positive

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 app...

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...

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/halibu...

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 t...

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 chee...

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 inst...

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 fin...

Made my own base using 200g Parmesan, 200g fresh breadcrumbs and 100g of melted butter. Also baked as normal cheesecake without water pan - much quicker! Made filling exactly as per recipe and ...

This was pretty good, but it felt like it was missing something. I think I'll add more salmon the next time I make it, and see if that helps. Texture was great.