Everything Bagel Cheesecake
Savory cheesecake is such a fun thing to bring to a cocktail party or happy hour. First of all, it is make-ahead so you just show up and it is ready to eat. Second, its a surprising and unique dish to impress your friends with. It’s kinda like a twist on soft cheese and crackers served in a new way.
I thought it would be fun to do an everything bagel cheesecake because cream cheese is the main ingredient so it just made sense to me. Plus, no matter how much cream cheese I get on a bagel, I always want more! Essentially swapping the cream cheese and bagel ratio sounded good to me.
I used crushed up bagels as the crust, then mixed some everything spice and scallions into the cream cheese filling mixture. I considered topping each slice with a bit of smoked salmon but wanted to keep it simple… maybe next time!
I just used crappy store bought bagels for the crust. Bake them slow so they get dried out.
Cream cheese, salt, sugar, everything spice, scallions, egg, and milk.
The crust is the food processed bagels and lots of butter. Build it up in a well buttered pan with parchment lining. The foil around the edge will protect the cake in the water bath.
Sprinkle more everything spice on top after it is done baking. Beautiful!
Finally the correct bagel to cream cheese ratio!
Everything Bagel Cheesecake
Ingredients
Crust
- 4 everything bagels
- 4 tablespoons butter softened
Filling
- 16 oz cream cheese
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons everything spice plus more for topping
- 1 egg
- 1/4 cup milk
Instructions
- slice the bagels and cook at 300 for about 30 minutes to lightly toast and dry out.
- Line a small (about 9 inch) spring form pan with butter and parchment paper. Wrap the pan with foil on the outside. Pour warm water in a large roasting pan or baking dish that the springform will fit inside. About 1 inch of water. Preheat oven to 325.
- Pulse the breadcrumbs in the food processor until crumbled. Add in the butter and pulse until combined. Remove from the food processor and press into the springform to form the crust. You want it to go about 1 inch up the sides and 1/2 inch thick in the center. Press it well to form a solid crust.
- Wipe out the food processor with a paper towel but don't worry about getting everything. Add in the cream cheese and pulse to soften. Add in the salt, sugar, spice, egg, and milk and pulse to fully combine.
- Pour the filling mixture onto the crust and smooth out on top. Put the springform into the water bath and put the whole thing into the oven.
- Cook for about 1 hour and 15 minutes until it only jiggles slightly when tapped. Turn the oven off and leave it in there for about an hour. Then crack the oven and leave it for another 30 minutes.
- Wrap the cheesecake with plastic wrap and allow it to cool in the fridge at least 2 hours before serving.
- Remove the springform and parchment from the cake and sprinkle with more everything spice. Slice and serve.
