Does anyone have the recipe for katiec's savory cheesecake?

Is this it?

Posted by: KatieC (My Page) on Mon, Dec 9, 02 at 17:24

Jalapeno Cheesecake Recipe
Serving Size : 20 Preparation Time :0:00

8 ounces cream cheese
5 ounces sharp cheddar cheese -- grated
2 cloves garlic
1 egg
8 ounces jalapeno jelly

Mix first four ingredients together with half of the jelly. Pour mixture into greased 6- inch springform pan. Bake at 350 degrees for 35 minutes.
Cool completely and remove from pan.

Heat remaining jelly and pour over top of cheesecake. Serve with chips and/or crackers.

Not KatieC's but savory and cheesecake
Savory Blue Cheese Tart
1 10 inch unbaked pie shell
½ cup chopped pecans
6 Oz cream cheese
2 eggs
4 Oz Maytag blue cheese
½ cup milk
1 tsp Worcestershire sauce
1 tsp corn starch
Ripe olives and chives to garnish
Preheat oven to 350 degrees. Sprinkle nuts in the bottom of
pie shell. Mix the next 6 ingredients in a blender or food processor
and pour slowly into the crust. Garnish with sliced ripe
olives and chopped chives. Bake 35 to 40 minutes until set.
Cool and refrigerate 2 hours, cut into 12 wedges and arrange
on a platter

And another savory cheesecake:
SUZIE'S PESTO CHEESECAKE
CRUST
1 cup breadcrumbs
1/2 cup grated parmesean cheese
1/2 cup melted butter Mix all together and press into 9" springform pan. Bake 10 minutes.
FILLING
4 (8 oz packages) cream cheese
4 eggs
1/2 cup heavy cream
2 cups pesto (from the refrigerator section of your grocer)
Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or - cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.)

I love savory cheese cake or cheese tarts...
Linda C

This one is da bomb!!! I've made it often and frozen it like she says - and it thaws beautifully. It's great to have in the freezer if someone pops in unexpectedly.

PESTO CHEESECAKE
CRUST
1 cup breadcrumbs
1/2 cup grated parmesean cheese
1/2 cup melted butter
Mix all together and press into 9" springform pan. Bake 10 minutes.
FILLING
4 (8 oz packages) cream cheese
4 eggs
1/2 cup heavy cream
2 cups pesto (from the refrigerator section of your grocer)
Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or Cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.)
Posted by: KatieC (My Page) on Mon, Dec 9, 02 at 17:24

Here's one from me. Leftovers can be melted and served as a hot dip when you're tired of cheesecake.

Santa Fe Cheesecake

1 cup finely crushed tortilla chips
3 T. butter, melted
2 Â 8 ounce packages cream cheese, room temperature
2 eggs
8 ounces shredded Colby/Monterey Jack cheese blend
1 can chopped green chilies, drained
1 small onion, finely chopped
1 jar diced pimentos
2 t. minced dried garlic
2 t. Worcestershire sauce

Preheat oven to 325 degrees F. Mix tortilla chips with melted butter and press into a 9-inch springform pan. Bake for 15 minutes.

Beat cream cheese and eggs until well blended. Add shredded cheese, green chilies, onion, pimentos, Worcestershire sauce and garlic. Pour over tortilla chip crust and bake for 30 minutes.

Serve chilled or at room temperature with tortilla chips and salsa.

trsinc, the one I made at Christmas is the first one posted, I like the hot pepper jelly element and top it with my homemade Habanero Gold.

I have doubled the recipe and baked it in a round 8 inch cake pan with one of those "releaser bars", I just dump it out onto the plate with the browned bottom side up, and then I spread the jelly on top and no one even notices that it's not right side up, LOL.

Annie

Thank you everybody! Good tip, Annie, lol. I can't wait to try these. For us, a nice meal would be a big piece of one of these, with crostini and a salad. That's how I justify all the fat and calories, lol. :)