Savory Cheesecake with Smoked Beef

This savory cheesecake with smoked beef combines a creamy, rich cheese filling with bold smoky flavors and a salty pretzel crust. An elegant yet approachable appetizer perfect for entertaining or special gatherings.

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Course: Appetizer

Cuisine: American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 320kcal

Author: Chloe White

Cost: $9

Equipment

9-inch springform pan
Mixing bowls
electric mixer
spatula
Measuring cups and spoons

Ingredients

1 1/2 cups pretzel crumbs
1/4 cup grated Parmesan cheese
1/2 tsp dried thyme
1/2 tsp garlic powder
6 tbsp butter, melted
16 oz cream cheese, softened
1/2 cup sour cream
3 large eggs
1 cup smoked Gouda cheese, shredded
8 oz smoked beef, finely chopped
1/4 cup chives, chopped
2 tbsp Worcestershire sauce
1 tsp smoked paprika
1/2 tsp black pepper

Instructions

Preheat oven to 350°F (175°C).
Mix pretzel crumbs, Parmesan, thyme, garlic powder, and melted butter until combined.
Press mixture into the bottom of a 9-inch springform pan.
Bake crust for 10 minutes, then remove and let cool.
Reduce oven temperature to 325°F (163°C).
Beat cream cheese until smooth, then mix in sour cream.
Add eggs one at a time, mixing just until incorporated.
Fold in smoked Gouda, smoked beef, chives, Worcestershire sauce, paprika, and pepper.
Pour filling into crust and gently tap pan to remove air bubbles.
Bake for 45–50 minutes until center is slightly set but still jiggly.
Turn off oven and let cheesecake cool inside with door ajar for 30 minutes.
Cool completely, then refrigerate at least 4 hours before serving.

Notes

Ensure all dairy ingredients are at room temperature for a smooth texture. Do not overmix after adding eggs to avoid cracks. Cool gradually in the oven to prevent splitting. Can be made 1–2 days ahead and stored refrigerated up to 4 days.

Nutrition