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Savory Cheesecakes with Red Pepper & Onion Relish

5 from 1 vote
Servings 36


  • 1 ¼ cup cracker crumbs (simply crumble your favorite crackers into finely-ground pieces)
  • 4 tbsp salted butter (melted)
  • 1 egg white
  • 16 oz cream cheese (room temperature)
  • 4 oz goat cheese (room temperature)
  • 1 tbsp sugar
  • 2 large eggs (room temperature)
  • tsp kosher salt
  • ½ cup Harry & David® Pepper and Onion Relish


  • Preheat oven to 350 degrees.
  • In a small bowl, combine the cracker crumbs, butter and egg white until combined.
  • Press 1/2 tablespoon of the crumb mixture into each well of a mini cheesecake pan. (If you don’t have a cheesecake pan, you can use a muffin pan lined with cupcake liners.)Transfer pan to the oven and bake for 10 minutes or until crisp.
  • Remove from oven and allow to cool for 5 minutes.
  • Turn the heat down to 300 degrees.
  • Add the cream cheese, goat cheese, sugar, eggs and salt to a blender.
  • Puree the ingredients until smooth.
  • Fill each well of the pan halfway with the cheese mixture.
  • Return the pan back to the oven and bake for 15-20 minutes, or until the edges are dry but the centers are still a little jiggly.
  • Remove from the oven and cool to room temperature.
  • Transfer the pan to the refrigerator and chill for 8 hours or overnight.
  • Remove the cheesecakes from the pan by running a knife around the edges and pushing up on the bottom.
  • Transfer to a serving platter or plate. Set aside.
  • Before serving, heat the relish in a small saucepan over low heat until loose, approximately 2-3 minutes. Do not boil.
  • Allow the relish to cool for a couple minutes before spooning over the top of each cheesecake. Serve immediately.


If you're on a relish kick, or have a few jars of pepper and onion relish in your pantry, you can make a great relish wontons appetizer, relish cheesy biscuits, and even a relish pork tenderloin.
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