Mushroom and Garlic Savoury Cheesecake Recipe -
Mushroom and Garlic Savoury Cheesecake Recipe
  • READY IN ABOUT 6 hrs

Mushroom and Garlic Savoury Cheesecake

Recipe by  

"As an appetizer or a luscious main coarse, this savoury cheesecake with mushrooms and fresh rosemary will impress your family and guests."

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Ingredients Edit and Save

Original recipe makes 20 (96 g) pieces Change Servings
  • PREP

    10 mins

    5 hrs 55 mins


  1. Preheat oven to 325 degrees F. Place a large pan of hot water on bottom shelf of oven. Meanwhile, heat oil in large nonstick skillet on medium heat. Add mushrooms and garlic. Cook and stir 5 min. or until softened; drain.
  2. Beat cream cheese, sour cream and cayenne pepper in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in mushroom mixture and rosemary until blended. Pour into greased 9-inch springform pan.
  3. Bake 30 to 35 min. or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Remove from pan.
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  • Serving Suggestion: Enjoy this savoury cheesecake three different ways; as an appetizer with crostini, as a main course with spinach salad, poached pears and your favourite Kraft Dressing, or as a great end to a meal with fresh fruit.
  • Variation: This cheesecake is very versatile. Omit the mushrooms and add 4 oz./120 g Blue cheese, crumbled and softened.
  • Variation: You can make this savoury cheesecake into mini cheesecakes. Reduce the Philadelphia Cream Cheese to 2 pkg. (250 g each), 6 oz./180 g mushrooms, 2 tsp. rosemary, 1/3 cup sour cream and 2 eggs. Pour into 24 mini cheesecake pan and bake at 325ºF for 10 to 15 min.

Reviews More Reviews

Apr 25, 2011

Made this appetizer for Easter and it was delicious!! Giving this recipe 5 stars because it was so good. I will definetly make this again soon!


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  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 175 mg
  • 7%

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

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