Kalamata Olive Savory Cheesecake Appetizer (Printable)

Greek-inspired savory cheesecake with Kalamata olives, creamy cheese, and herbs—ideal for sharing at parties.

# Components:

→ Crust

01 - 1 cup plain breadcrumbs
02 - 1/4 cup unsalted butter, melted
03 - 1/4 teaspoon dried oregano
04 - 1/8 teaspoon ground black pepper

→ Cheesecake Filling

05 - 12 oz cream cheese, softened
06 - 1/2 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 2 large eggs
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon lemon zest
11 - 1/4 cup whole milk
12 - 1/3 cup pitted Kalamata olives, chopped
13 - 2 tablespoons fresh chives, finely chopped
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Garnish

16 - 2 tablespoons Kalamata olives, sliced
17 - 1 tablespoon fresh parsley, chopped
18 - Drizzle of extra virgin olive oil

# Method:

01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan or line with parchment paper.
02 - In a small bowl, combine breadcrumbs, melted butter, oregano, and black pepper.
03 - Press the breadcrumb mixture firmly into the bottom of the prepared springform pan, creating an even layer.
04 - Bake crust for 8 minutes until lightly golden. Remove from oven and allow to cool slightly.
05 - In a large bowl, beat together softened cream cheese, ricotta cheese, and grated Parmesan until smooth and creamy.
06 - Add eggs one at a time to the cheese mixture, beating well after each addition until fully incorporated.
07 - Stir in dried thyme, lemon zest, whole milk, chopped Kalamata olives, fresh chives, salt, and black pepper. Mix until completely combined.
08 - Pour the cheese filling over the cooled crust, smoothing the surface with a rubber spatula to create an even top.
09 - Bake for 25 to 28 minutes until the center is set but slightly wobbly when gently shaken.
10 - Remove from oven and allow to cool to room temperature. Refrigerate for at least 2 hours before serving.
11 - Top with sliced Kalamata olives, fresh parsley, and a drizzle of extra virgin olive oil. Slice into wedges or squares for serving.

# Expert Advice:

01 -
  • It's savory, sophisticated, and absolutely nothing like dessert cheesecake—your guests will be delightfully confused.
  • The whole thing comes together in under an hour, yet tastes like you spent all afternoon planning.
  • Kalamata olives and fresh herbs do the heavy lifting flavor-wise, so you barely have to think about seasoning.
02 -
  • Temperature matters—softened cream cheese means five minutes at room temperature, not an hour, or your filling texture suffers.
  • That slight jiggle in the center during baking is your friend; a fully set cheesecake is an overcooked cheesecake.
  • The filling needs at least two hours cold time to set properly, and honestly, it tastes better the next day when flavors have really melded together.
03 -
  • Room temperature cream cheese means you won't spend twenty minutes with a mixer trying to get it smooth—let it sit out for just five minutes before you start.
  • A hot, wet knife makes clean slices; dip it in hot water and wipe it between each cut for presentation-worthy pieces.
  • Bake this in a water bath if your oven runs hot or cooks unevenly, just wrap the springform pan in foil and set it in a larger pan filled with an inch of hot water.
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