Savory Holiday Cheesecake

This is a savory cheesecake meant to be sliced VERY thin or spread on crackers - it's very rich, so a traditional-size slice of cheesecake would be way to much.  It's a great member of holiday buffet or appetizer spread.  The image below is of a smaller version where I halved the recipe; I also used basil jelly instead of the recommended pepper jelly - both are a great a festive topping!  You could also omit the breadcrumb crust and just cook it in a casserole dish to make a great dip.

Savory Holiday Cheesecake

Ingredients

• 2 cups Italian breadcrumbs
• 4 Tbsp. butter, melted
• 3 tablespoons butter, melted
• 15 oz. whole milk ricotta cheese
• 2 8 oz. packages cream cheese
• 4 oz. goat cheese
• 4 large eggs
• 1/4 tsp. salt
• 3/4 cup roasted red bell peppers, diced
• 1/3 cup basil, chopped
• 1 Tbsp. thyme, stems removed
• 1/2 cup red pepper jelly or basil jelly
• 1 Tbsp. hot water

Serves 40
Cook time: 1 hour 

​Preheat oven to 350.
Combine bread crumbs and melted butter.  Press into a 9" spring form pan.  Bake for about 10 minutes, until golden brown.  Remove from oven and let cool on a wire rack.
Combine the ricotta, cream cheese, and goat cheese in a stand mixer with the beater attachment. Add the eggs (one at a time) and salt and pulse a few times until well mixed. Using a rubber spatula, stir in the red pepper, basil, and thyme.
Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan on a baking tray in case of any spillage. Bake 1 hour, the cheesecake will be set around the edges, but still jiggly in the center.
Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours.
To serve, combine the jelly and the hot water in a small bowl and stir until the jelly is liquefied. Remove the cheesecake from the springform pan by running a knife around the inside of the rim and unlatching the pan's ring. Then, run a long metal spatula under the cheesecake and gently slide onto a serving plate. Drizzle the jam mixture over the top of the cheesecake, encouraging some of the jam to run down the sides.  Serve with crackers and encourage guests to only take a small slice - this is very rich!