Smoked Salmon Cheesecake

Smoked Salmon Cheesecake

14 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    2 h 40 m
  • Ready In

    3 h 10 m
Recipe by  Karen

“This is an impressive main dish that's packed with flavor. You may substitute pureed roasted red pepper for the green bell pepper and Gruyere for the Swiss cheese if you wish. It can also be prepared one day ahead; just cover, refrigerate and bring to room temperature before serving.”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly butter an 8 inch springform pan. Mix 2 tablespoons Parmesan cheese with the breadcrumbs. Sprinkle this mixture into the pan; turn and tap pan to coat inside of pan. Wrap a large piece of foil underneath and up the sides of the pan. Be careful not to tear any holes in the foil.
  3. In a medium skillet or frying pan, melt butter over medium heat. Add onions and green peppers and saute until tender, about 5 minutes. Remove from heat and let cool slightly.
  4. In a large bowl, beat together cream cheese, eggs and cream until well blended. Fold in onions, peppers, salmon, Swiss cheese, 3 tablespoons Parmesan cheese, salt and pepper. Pour into prepared pan.
  5. Place the wrapped springform pan inside a large roasting pan. Place the pans in the oven and pour enough boiling water into the outside pan to come 2 inches up the side of the springform pan.
  6. Bake until firm to the touch, about 1 hour and 40 minutes. Carefully remove both pans from the oven and turn off the heat. Lift springform pan out of the water and return it to the oven. Let stand in the cooling oven for 1 hour. Transfer to a wire rack and let cool completely.

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Reviews (14)

Rate This Recipe


To die for!!!! Serve a wedge of this on a platter with a spreading knife. Garnish with a bit more smoked salmon and serve with crackers on the side. It would be outrageously rich as a plated appetizer, but as an hors d'oeuvre on a buffet it's perfect. Serves WAY more than 12 that way too. I prefer it with out any bell pepper. FYI- I use a hot smoked salmon vs. cold smoked such as lox. It has a flaky texture and more smoky flavor that I think works better for the recipe.

R. J. Nequette

R. J. Nequette

I follow the recipe exactly. I have made this several times and it has been a hit every time with many people asking for the recipe. I serve as an appetizer. This recipe makes a large cheesecake. Once I cut the cheesecake into 6 wedges and took 3 wedges to one party and 3 wedges to another party the next day. Arrange wedges on a thin bed of lettuce. Garnish with fresh dill and cherry tomatoes. Between the wedges place chopped onion, capers and lemon wedges. Serve with favorite crackers. The cheesecake can be made a day ahead of time and brought to room temperature before serving. I have not tried freezing it, but I think it would do well. This is a great recipe, but costly and time consuming. One time I added red food coloring to tint this pink for a baby shower and it came out beautiful and there was none left. I use the thin sliced smoked salmon in the vacuumm type packs as opposed to the steak type salmon, but I am sure that would work also. Will definately make again because....they BEG me to, so what else can I do?



Wonderful new recipe! Family & friends loved it! Living in Alaska I've tried fish about any way it can be made....Karen you gave us a new one, THANK YOU! For variety I also tried it w/halibut, green chiles and substituted pepper jack cheese....a nice spicy alternative to a tasty recipe!

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Amount Per Serving (12 total)

  • Calories
  • 365 cal
  • 18%
  • Fat
  • 32.8 g
  • 50%
  • Carbs
  • 5.4 g
  • 2%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 170 mg
  • 57%
  • Sodium
  • 440 mg
  • 18%

Based on a 2,000 calorie diet



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Smoked Salmon Mousse


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Smoked Salmon Quiche