Sausage Savory Cheesecake is one of those recipes that surprises everyone—in the best way possible. It’s rich, creamy, and packed with cheesy goodness, while the crumbled sausage adds just the right amount of spice and heartiness. The flaky pie crust gives it a perfect, buttery base, making every bite irresistible. Whether you serve it with a fresh salad for lunch, as a show-stopping brunch dish, or even as a cozy dinner option, this savory cheesecake is always a crowd-pleaser. It’s a family favorite for a reason—comforting, indulgent, and absolutely delicious!
Ingredients
- 3 packages of cream cheese softened
- 5 large farm fresh eggs
- 1 cup of shredded cheese of choice. I like cheddar, Parmesan or a cheese blend.
- 1 package of mild or hot sausage cooked and crumbled
- 1 ready to roll pie crust
- Salt, & Pepper
- Added herbs of choice( parsley, sage, thyme etc) if desired.
Directions
Preheat the oven to 375
Brown the sausage in a pan and drain the fat.
Using a mixer whip the cream cheese in a large mixing bowl until smooth.
Add the eggs one at a time until incorporated.
Add the S&P and herbs if you are adding.
Using a spatula stir in the grated cheese and crumbled sausage.
Take a 9” springform pan and unroll the pie crust and add to the pan. The crust will not fit perfectly at the top and be slightly scalloped but that is fine as it makes the cheesecake look nice!
Add the thick and yummy mixture to the pan and spread evenly.
Place in the preheated oven and cook for approx 55 mins. Check after 50 and make sure it is not wobbly in the middle. It should not take more than a hour as it keeps cooking after you take it out.
After It has cooled unlock the sides of the springform pan.
This is so good with a simple salad for lunch or dinner. It is also the perfect brunch dish with fruit.