Everything Bagel Cheesecake

Everything Bagel Cheesecake

Savory cheesecake is always a unique thing to bring to a cocktail party or happy hour and this Everything Bagel Cheesecake will have everybody talking! Not just because it’s unique, but also because it is delicious! Cream cheese lovers unite! First of all, it is make-ahead so you just show up and it is ready to eat. Second, it’s a surprising and unique dish to impress your friends with. It’s kinda like a twist on soft cheese and crackers – but served in a new way. And you know I am all about serving classic flavors in new ways!

The inspiration for this recipe

I thought it would be fun to do an everything bagel cheesecake because cream cheese is the main ingredient of cheesecake so it just made sense to me. (it’s also the most important ingredient of everything bagels let’s be real) 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.

Making the crust with everything bagels!

I used crushed up bagels as the crust. I just used crappy store bought bagels for this, no need to waste good ones! Bake them slow so they get dried out.

bagels getting toasted

After you crumble them and bake them some more, then you can food process them to get the breadcrumb texture

Making the cream cheese filling

Similarly to making almost any cheesecake, the first step is cream cheese and eggs in a food processor.

These are the ingredients in the cream cheese filling
  • Cream cheese
  • salt
  • sugar
  • everything spice
  • scallions
  • egg
  • milk
cream cheese filling

Just blend it up smooth! Well smooth except for the spices in the everything mix.

Baking the everything bagel cheesecake

Add the bagel breadcrumbs and butter first, then load in the filling. Make sure the cake is in a springform pan, and use some foil around the edges cause you need to bake this in a water bath. The water batch will help things stay at an even temperature so the top doesn’t get cracked!

putting it together

I also like to make sure the crust is thin in the center but goes about half way up the sides. I think it makes it look better in the end, but really there isnt much difference when you are eating it.

Serving the Everything Bagel Cheesecake

Top the cheesecake with additional everything spice, and serve it with more on the side. I have been putting caraway seeds into my everything spice lately. It’s a flavor I always hated but lately have been coming around to especially in breads.

everything bagel cheesecake

I did also make a homemade everything spice, but you could always use store bought! If you want to make your own, check out the recipe on Handle The Heat. Bonus points if you dehydrate your own onion and garlic!

everything bagel cheesecake

Finally the correct bagel to cream cheese ratio! haha! jk! kinda, but really though. hmm.

everything bagel cheesecake

Twists on the everything bagel cheesecake

After I made this someone said I should put smoked salmon on top and they were right. I messed up. Smoked salmon would be so good on this!

If you want more savory cheesecakes, check out my mac and cheesecake!

Everything Bagel Cheesecake

The flavors of an everything bagel served in a cheesecake form, great for an entertaining appetizer
Prep Time20 minutes
Cook Time3 hours
cooling time2 hours
Total Time4 hours 20 minutes
Servings: 10 servings
Calories: 329kcal



  • 4 everything bagels
  • 4 tablespoons butter softened


  • 16 oz cream cheese
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons everything spice plus more for topping
  • 1 egg
  • 1/4 cup milk


  • 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.


Calories: 329kcal | Carbohydrates: 26g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 801mg | Potassium: 119mg | Fiber: 1g | Sugar: 3g | Vitamin A: 783IU | Calcium: 63mg | Iron: 1mg

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