Mac and Cheese Cheesecake

Mac and Cheese Cheesecake

Mac and cheese… cheesecake??? YES! This savory cheesecake is filled with cheese and pasta and even a little tomato and basil. Never had a savory cheesecake? Well get ready for your life to change! Savory cheesecakes in my opinion might even be better than their sweet counterparts. Can you believe it? I have no idea why they aren’t more common!

Where did I come up with this one?

This recipe has been on the list to make for almost a year now. Most times during the year though, bringing a mac and cheese cheesecake to a party is just weird. But at a christmas party, it’s somehow normal. Let’s be clear, this isn’t a cake of mac and cheese, this is a savory cheesecake with cheddar and pasta in it. It came out super festive and awesome, and I would suggest anyone to bring it as a unique app to your next gathering.

Start with the crust

Breadcrumb crust, cause obviously. A cheesecake would typically have a graham cracker crust but I decided breadcrumbs would be a better match for the mac and cheese

breadcrumbs for the crust

Make the cheesecake filling

Cheddar in the mix with the usual soft cheeses. As you can see in the middle picture here, it is a little chunky at first. After you add the egg and milk it smooths right out.

cheddar and cream cheese in the food processor with some egg and milk

Mix in the mac and cheese!

Stir a well drained can of tomato into the cooked pasta. Then dump in the cheesecake mixture. Once it’s combined, add it to the springform pan to bake.

mix the cheesecake filling with the mac

Baking the mac and cheese cheesecake

Bake at 275 for 45 minutes, shut off the heat and leave it in the hot oven another 45. I didn’t do a water bath for this one because with all the chunks of pasta and tomatoes this cake is less likely to crack on top than a traditional cheesecake would.

In the pan and ready to bake

Lookin good!

mac and cheese cheesecake

Serving the mac and cheese cheesecake

I like this to be slightly warmer than room temperature to serve. Pop it out of the springform pan and slice into appetizer sized slices.

mac and cheese cheesecake

Creamy and delicious. And very different than any cheesecake or mac and cheese I’ve ever had.

mac and cheese cheesecake slice

I know I said appetizer sized slices but I was hungry!

mac and cheese cheesecake cross section

I love how you can see the mac and cheese right in the cross section of the cheesecake. There is no doubt what you are getting into when you take a bite!

mac and cheese cheesecake

Twists on the mac and cheese cheesecake

You could switch up the flavors on this mac and cheese cheesecake. I used basil and tomato but you could swap out any herb you wanted or other spices. I would also play around with the cheeses. Gruyere would be great in here instead of, or alongside, the cheddar.

Now that your eyes are opened to the world of savory cheesecakes, check out my everything bagel cheesecake! This page also has a ton more fun savory cheesecake ideas.

Make ahead instructions

This is a little harder to make ahead because it is perfect served slightly warm. You could fully bake it a few days early, let it cool, then wrap with plastic. When it is time for the party, just bake it again at a low temperature for a half hour to warm. Half hour might seem long but it is a thick and dense cake! Let it cool another 10 minutes before slicing.

Mac and Cheese Cheesecake

Its a cheesecake of mac and cheese.
Prep Time45 minutes
Cook Time1 hour 30 minutes
rest time30 minutes
Total Time2 hours 45 minutes
Servings: 12 people
Calories: 337kcal


  • 8 oz ricotta
  • 8 oz cream cheese
  • 8 oz cheddar
  • 2 eggs
  • 1/4 cup milk
  • 1 tablespoon sugar
  • 1/2 pound elbow mac
  • 1 can diced tomatoes strained really well
  • about 15 basil leaves finely chopped
  • 1 1/5 cups bread crumbs
  • 3 tablespoons butter


  • Preheat oven to 350
  • Line a springform pan with butter and parchment paper. Mix the butter with the breadcrumbs and press into the bottom of a springform pan. Bake at 350 for about 10 minutes. Turn oven down to 325.
  • Meanwhile bring water to a boil for the pasta, start draining the tomatoes, and chop up the basil.
  • In a food processor, process all the cheeses until smooth-ish. Add in the egg, milk, basil, and sugar and blend until actually smooth.
  • Cook the pasta about 3 minutes less than suggested on the package. Srain the pasta and add it to a large bowl with the tomatoes. Allow to cool for 5 minutes, then dump in the cheesy goodness. Stir well and pour into the springform pan.
  • Bake at 325 for 45 minutes, then shut the oven off and crack the door, but leave the pan in there for another 45. Take the cheesecake out of the oven and let it sit for 30 minutes. Slice and serve.


Calories: 337kcal | Carbohydrates: 27g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 363mg | Potassium: 206mg | Fiber: 1g | Sugar: 4g | Vitamin A: 703IU | Vitamin C: 3mg | Calcium: 237mg | Iron: 1mg


  1. The things you think of! This looks INSANE! In a very good way. I totally want a slice right now.

  2. Oh look, another thing you came up with that we’re eating right now 🙂 I swapped out the tomatoes as he doesn’t like them, but added extra milk to even out the mix. Worked like a charm. Thanks for the idea!

  3. We have made this recipe several times in our house. The version we like the best is:
    *Panko instead of bread crumbs ( increase the butter)
    *4oz cheddar and 4oz swiss
    *1/2 pound of cooked crumbled bacon
    *minced garlic
    *omit the tomatoes
    We have a dozen or so Mac & Cheese recipes that we use but this one is our favorite.

      1. Well that’ a festival I can get behind! But yeah, don’t get the Xmas thing… but am making it for the second time today. It’s very nice thank you 🙂

    1. Yes, but it is meant to be served room temperature so you can just pop it into the oven for a few minutes before you serve it.

  4. Do you think this would work in a high volume high school setting for lunch?
    Have you 4 or 5 X’s the recipe per large pan before with good results?

  5. Can you clarify the cook temp? Narrative reads bake at 275 & step-by step reads at 325. Both read bake for 45 mins. Thank you!

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