Salmon Cheesecake
Submitted by MARIETTA
A savory salmon cheesecake appetizer baked on a buttery cracker crust with cream cheese, sour cream, and a hint of garlic and lemon. Slice it thin and serve with crackers for an unforgettable party starter.
YIELD
10 servingsPREP
20 minCOOK
55 minREADY
1 hrsForget dessert cheesecake for a moment. This savory version stuffed with flaked salmon is the kind of appetizer that stops a cocktail party in its tracks.
A buttery cracker crust gets pressed into a springform pan, then filled with a silky blend of cream cheese, eggs, sour cream, canned salmon, lemon juice, and garlic powder.
It bakes low and slow at 325 degrees until just set, then gets crowned with a final layer of sour cream mixed with chives.
Slice it into thin wedges, serve it alongside crackers or baguette rounds, and watch it vanish.
Pro Tips
- Soften the cream cheese completely before mixing, or you’ll get lumps in the filling
- Don’t overbake. The center should still have a slight jiggle when you pull it from the oven
- Chill for at least 2 hours before slicing so it firms up and cuts cleanly
- This can be made a full day ahead, which makes it ideal for entertaining
Ingredients
Directions
In a small bowl, combine cracker crumbs and margarine, press into bottom of 9 inch springform pan.
Bake in 350℉ (180℃). oven for 10 minutes, cool.
In large mixing bowl with electric mixer, combine cream cheese, eggs, and ¼ cup of the sour cream; mix until well blended.
Add remaining ingredients; mix well.
Pour mixture over crust. Bake in 325℉ (160℃). oven for 45 minutes.
Loosen rim of pan; cool before removing rim.
Spread top with remaining sour cream.
Serve with crackers or French bread.
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