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All Spice Merchants

RECIPE: Savory Cheesecake

RECIPE: Savory Cheesecake

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Unlike traditional cheesecake, this should be served warm.
When removing from the oven, allow it to “sit” for 1 hour before serving.
 *Buffalo Dust any flavor with chicken. Top with ranch dip.
*Four Corners Southwest with chicken or salmon or sauteed multi-color peppers. Top with pico de gaillo.
*Island Spice with ham. Top with pineapple and cheese.
*Cajun with crab. Top with remoulade sauce & scallion.
 Store in an airtight container in the refrigerator for up to 7 days.



•       1 ¼ c corn chips OR croutons OR pretzels

•       5 T melted butter


•       1 x 2 oz All Spice Merchants seasoning*

•       40 oz cream cheese (5 x 8 oz blocks) room temp

•       ½ c sour cream

•       12 oz chicken OR bacon OR crab OR salmon OR chopped vegetables

•       4 large eggs, room temp




Place oven rack in center of the oven.  Preheat oven to 325°F. You will need a 9” springform pan if you want the look of a traditional cheesecake.

 In a blender or food processor, finely chop choice of ingredients for crust. Combine with melted butter. Place wax or parchment paper in bottom of pan to prevent sticking.  Pat mixture evenly in the bottom of the springform pan.

 In a large bowl, use a hand mixer to combine cream cheese, sour cream.  Mix one minute.

In a separate bowl, whip eggs until smooth.

Use hand mixer and add eggs slowly to cream cheese mixture, scraping sides of bowl until fully blended.  Fold in entire ASM spice packet* (Recommend Buffalo Dust OR Four Corners Southwest OR Island Spice OR Cajun)

 If using canned chicken or crab, drain thoroughly. Gently fold in selected protein or sauteed vegetable of choice.

 Pour batter gently over crust into the pan and bake at 325°F for 50-60 minutes. Check for doneness with a toothpick at the 50-minute mark and bake longer if needed.

 Remove from the oven.  See notes above about serving.


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