Truffle and Herb Ricotta Cheesecake
Serve up this Truffle and Herb Ricotta Cheesecake as a fun and unique centerpiece to your holiday cheese tray!
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Ditch the sugar and replace it with Parmesan cheese. Save the cream cheese for the bagels and use ricotta instead. And no chocolate, caramel or brownie bites required for this recipe. Nope, go with pesto, herbs and truffle oil. Savory cheesecakes are totally a real thing…and they’re delicious!
With the holidays quickly approaching, it’s always good to have a fun and unique appetizer up your sleeve when you have the neighbors over for cocktails. We’ve been known to put together a big cheese tray with various soft and hard styles of cheese. But now we have a fun new addition to our cheese tray repertoire. Yup, that’s right…a cheesecake. More specifically, a Truffle and Herb Ricotta Cheesecake!
What are your plans for Thanksgiving this year? We’ll have a brand, spanking new little addition to our family, so the in-laws have made the trek up to upstate New York this year. They’ve assured us that they will do all of the cooking, cleaning and diaper changes. Ok, so maybe I added the part about the diaper changes…wishful thinking, right?
Since our families will be tasked with preparing the Thanksgiving meal, I figured the least I could do is have a tasty appetizer waiting for them when they land and/or get off the road. My wife and I actually prefer this Truffle and Herb Ricotta Cheesecake chilled, but it can totally be served warmed or at room temperature, too. But since we like it better cold, that means I can have this bad boy baked in advance and then hanging out in the fridge until the party begins. Did I say party? I meant diaper-changing marathon.
In addition to adding a layer of pesto on top of this cheesecake, I also tossed a hearty amount of chopped herbs into the batter. Look at that delicious slice of cheese! Might I suggest creating a tasty cheese tray as an appetizer for Thanksgiving this year? This Truffle and Herb Ricotta Cheesecake makes for a great centerpiece. Put this cheesecake right in the center and spread a variety of crackers, bread, olives and cheeses around the rest of the tray.
I’d also like to point out the awesome springform pan that I used to bake this ricotta cheesecake. It’s a 6″ x 3″ pan, which is the perfect size for a savory cheesecake. Unlike sweet cheesecakes, this savory cheesecake calls for much thinner slices. That’s where this mini-springform pan comes in. (And for the record, this pan also makes perfect little sweet cheesecakes, too. You know, for dessert after you polish off the savory version!)
I’m a big fan of Fat Daddio’s bakeware. Truth be told, their springform pans were the reason why this bakeware first caught me eye. Several years ago, I worked part-time in a retail kitchenware store, and Fat Daddio’s was one of the featured lines of bakeware. I learned how their anodized aluminum pans heated faster and cooled quicker than other pans. Awesome! But the design of their springform pans is what totally caught my attention.
Fat Daddio’s springform pans feature a wide-pedestal base design. Not only does that make it easier to handle the pan as it goes in and out of the oven, but the pedestal itself can double as a cake stand. Yes, this cheesecake pan doubles as a cake stand, too! And I find that clamping the top portion of the pan onto the base is incredibly easy thanks to the over-sized steel buckle.
If new bakeware is on your Christmas list this year, I suggest checking out Fat Daddio’s full line. I have quite a few of their pans, and I’m continually impressed with their quality. You can find Fat Daddio’s bakeware in specialty kitchenware stores or online at Amazon.
Have you ever made a savory cheesecake?

Truffle and Herb Ricotta Cheesecake
Ingredients
For the Crust
- ¼ cup pecans
- ¼ cup unflavored bread crumbs
- 2 Tbsp unsalted butter
For the Cheesecake
- 3 cups whole-milk ricotta cheese
- ¾ cup Parmesan cheese grated
- 3 large eggs separated
- 2 tsp fresh rosemary chopped
- 2 Tbsp chives chopped
- 1 tsp salt
- 1 tsp black pepper
- 2 Tbsp prepared pesto homemade or store-bought
- ¾ tsp truffle oil
- {Optional garnish} cherry tomatoes sliced
Instructions
For the Crust
- Using a food processor or mini-chopped, pulse the pecans until finely ground. Mix pecans with bread crumbs and melted butter until well combined.
For the Cheesecake
- Several hours before making the cheesecake, place the ricotta in either cheesecloth or a fine-mesh sieve to drain.
- Preheat oven to 350°F. Grease and flour a 6” springform pan. Press crust mixture evenly into bottom of pan; set pan aside.
- Using a food processor, add the ricotta, Parmesan and egg yolks; blend until smooth. Transfer mixture into a large mixing bowl and add rosemary, chives, salt and pepper.
- In a separate bowl, whisk the egg whites until they form stiff peaks. Carefully fold egg whites into ricotta mixture until well combined. Pour mixture into prepared pan.
- Bake for 55-60 minutes at 350°F, or until top is golden brown.
- Let cool at room temperature for 20 minutes and then carefully remove from pan.
- In a small bowl, whisk together pesto and truffle oil until well blended. Spread pesto mixture evenly across top of cheesecake and then garnish with sliced cherry tomatoes (optional).
- Serve with crackers or lightly toasted baguette slices.
Notes
This is a sponsored post written by me on behalf of Fat Daddio’s.
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I never would have thought to make a savoury cheesecake, but that means I can have cheesecake for dinner and dessert and there is nothing wrong with that.
I am in love with truffles after going truffle hunting in Italy – I ate so much of the stuff.
Haha…yes, you can absolutely have cheesecake for dinner and dessert now. Wait…you went truffle hunting in Italy? Holy cow that sounds like the best experience ever. I totally need to look this up for the next time we make it over there!
I had to read your headline three times David, as I have never ever made a savory cheesecake let alone seen one! I am so intrigued and stunned – this is simply brilliant – and bada$$! As is that springfoam pan that doubles as a cake stand!
Haha…yeah, savory cheesecakes aren’t as common as their sweet cousin. But they make a great addition to the holiday appetizer table! And yes, this springform pan is one of my favorites. I love that it is smaller than traditional size…mini everything just tastes better! 🙂
Love this idea! I have had savory cakes in the past but never a cheese cake!! great flavors! well done David!
I typically go sweet with my cakes, Gaila…but this was a really fun way to mix up the holiday baking! We ate this as heavy appetizer (with friends) and it was delicious. Thanks!
A savory cheesecake? Man, I’m so digging it!
And I have to agree with Dannii, having cheesecake for dinner and dessert is a dream come true!
#WolfpackGenius
I say we have a cheesecake-themed spread at our next Wolfpack howl. Is there is a full moon coming up soon? Thanks, Mike!
You are so right, cheesecake doesn´t always have to be dessert! This looks AMAZING!
Thank you so much, Johlene! I really appreciate that. I hope your holiday baking is off to a good start! 🙂
Hi David! PERFECT for a holiday appetizer! Satisfying and yet on the lighter side of many apps! I have to get couple of those pans! Hint, hint Gary-my birthday and Christmas are coming up soon! 🙂
Haha! I hope Gary is reading this post, too. This is a really delicious appetizer, and plus it’s a fun way to mix up the holiday baking! (Oh, and I’m sitting in the hospital room as I type this. Everyone is happy and healthy!) 🙂
Hi David! I decided I couldn’t wait and wonder with “hints” – just ordered a set of three of these pans and told Gary he just bought my birthday present! 🙂
Hahaha…hey, that is a great birthday gift! And I don’t know about Gary, but I totally appreciate when someone tells me exactly what’s on the wish list. 🙂
Cheesecake? Really? I though your favorite dessert is lavender ice cream. I’m disappointed, David! But if seriously, that’s one of the most amazing recipes you’ve posted this year. If we had the food vloggers Oscar, I would definitely nominate you (category Best Year Recipe). Incredible job! P.S. I’ve sent you a parcel with lavender ice cream. Send it back please:)
Hey, you know I’ll polish off some lavender ice cream…but only after the cheesecake is gone! Thank you so much for the nomination. If I win, I’ll be sure to mention you in the speech! 🙂 And I saw a package at the door…now I know what it’s in it!
Woah, how awesome is that! Never attempted a savory cheesecake but what a brilliant idea. Sound amazing David!
You should totally give savory cheesecakes a shot, Manali! Think a fun version of crackers and cheese. 🙂
Oh my! I’ve never had a savory cheesecake. This sounds incredible and would be an awesome addition to any cheese tray. I always go for the cheesecake over any other dessert too. Well, except maybe spumoni. That’s awesome you have family coming to help you with everything – I would have thrown in diaper changing too!
Well, spumoni is in a category by itself. But yes, cheesecake is one of my favorites on the holiday dessert lineup. This is a great way to mix up the holiday baking. And we have a room full of family here already! Great way to start the holidays! 🙂
Like you, I’m all about ricotta and this cheesecake sounds so delicious! I can’t wait to try this and enjoy every single bite.
Thank you so much, Linda! 🙂
I am diggin’ that small springform pan! PLUS, this looks outstanding Dave, honestly. Beautiful and I’d eat one all by myself. Pesto for everyone!
Are you a dad yet?
For sure, Kevin! A small springform pan is pretty darned handy to keep in the pantry. And yes, I am indeed a Dad. Mom and Baby are napping away next to me while I am typing this. But man, this hospital chair is not the most comfortable for sleeping. Umph!
I love the idea of a savory cheesecake! It sounds and looks so delicious! This would be an awesome addition to our holiday table!
You are totally right! This is a fun way to mix up the holiday table…especially on those nights when you just want to put out heavy hors d’oeuvres and wine for everyone. 🙂
Wow this sounds fantastic!! I’ve never had a savory cheesecake before. I bet it is amazing!
It’s definitely a fun way to mix up the holiday appetizer tray. Pesto + truffle is pretty darned magical! 🙂
This savory cheesecake is genius, David! You added a whole bunch of my favorite things in there – love the truffle and pesto. I know this would be a hit at my family’s Thanksgiving!
I pretty much just put a bunch of awesome flavors in this one…and it turned out well! We scarfed this bad boy down hanging out with friends…and there were no leftovers!
David, this might be the first savory ricotta cheesecake I’ve ever seen!!!! I LOVE this!
It’s a really fun way to mix up the holiday appetizer tray. Thank you so much, Alice! 🙂
Whenever I serve cheesecake, the remainder of it becomes my breakfast for the next several days. I can’t be the only one! It’s perfect with an espresso, and sets you up for that all-important lunchtime nap! I’ve heard of savory cheesecakes, but I’ve never had one. I’m going to now, though! This is going onto my list of Christmas Dinner appetisers!
Heck yeah! Cheesecake isn’t that far from cheese danishes, so it’s totally allowed for breakfast! Definitely put this one on the list of holiday appetizers…it’s like an awesome version of crackers and cheese. Nothing beats crackers and cheese with a nice glass of wine during the holidays! 🙂
I tried this, and it’s fantastic! It immediately became my go-to dish to bring to parties. People devour it! It’s unusual and delicious.
Thanks, Jeff! I’m honored that you tried this one..and you’re right. It’s unique, so it makes the perfect cocktail party recipe. Have a great weekend, my friend!
WHOA. A savory cheesecake? I’ve never heard of this before but I’m dead keen- This may give the oreo one a run for it’s money….Well, it will give the generic cheesecake a run for it’s money.
Okay, I am still shocked at this creation. This might be what sways Niki!
Hmmm…that Oreo one is going to be difficult to top, mate! This savory version is pretty darned awesome, though. It’s perfect for holiday cocktail parties. Enjoy!
Merry Christmas, David! I’ve got one of these cooling in the kitchen. It’s going to be hard to wait until tomorrow to cut into it, it smells do good.
Awesome! I hope this cheesecake didn’t disappoint, Jeff! (And I hope you had a bunch of friends and family around to enjoy it with.) I need to make another one of these soon…it’s a good one! 🙂 Thanks!
Oh my God, i can’t wait to try this. My husband loves pesto and we make our own ricotta, so this is happening in the next few days! My mouth is watering!
Oh my gosh…then this recipe is right up your alley, Cathy! It’s definitely a fun and unique recipe. Who knew cheesecakes could be savory?? This makes for a great appetizer for company, or just a good afternoon snack as “fancy” cheese and crackers. I hope you enjoy this as much as we do! I’m impressed that you make your own ricotta. We’ve done that once or twice, and it turned out well…but it’s been a while now. Thanks again for commenting! 🙂
P.S. I just spent the last 5 minutes drooling over the photos of Oualie Beach Resort….it looks way nicer than the snow and ice outside my window right now. Haha!
David, I made this and it was great. I only had an 8″ springform, so it was ‘t as pretty, but the flavor was awesome! Oualie Beach is a fun place! It was 70 yesterday am, which is cool on the beach. But a nice cool, and the weather was gorgeous of course, just as I was headed to Florida.
David, I made this and it was great. I only had an 8″ springform, so it was ‘t as pretty, but the flavor was awesome! Oualie Beach is a fun place! It was 70 yesterday am, which is cool on the beach. But a nice cool, and the weather was gorgeous of course, just as I was headed to Florida.
Awesome! I’m so glad you enjoyed this one, Cathy. I agree that a 6″ springform is a unique shape, but it does come in handy from time to time for making little small (but tall) cheesecakes. And in the end, the taste is what matters most…so I’m glad you enjoyed it. And regarding Oualie Beach: that does it, I need to visit there! 70° on the beach sounds like my heaven right about now! 🙂