Savory Greek Kalamata Olive Cheesecake (Printable)

Greek-inspired savory cheesecake with tangy Kalamata olives, creamy cheese, and herbs—ideal for entertaining.

# Ingredient List:

→ 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 - Extra virgin olive oil for drizzling

# Steps:

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 pepper. Press the mixture firmly into the bottom of the prepared pan.
03 - Bake the crust for 8 minutes. Remove from oven and allow to cool slightly.
04 - In a large bowl, beat cream cheese, ricotta, and Parmesan until smooth. Add eggs one at a time, mixing well after each addition.
05 - Stir in thyme, lemon zest, milk, chopped olives, chives, salt, and pepper. Mix until fully combined.
06 - Pour the filling over the cooled crust and smooth the top. Bake for 25–28 minutes until the center is set but slightly wobbly.
07 - Remove from oven and cool to room temperature. Refrigerate for at least 2 hours before serving.
08 - Top with sliced olives, parsley, and a drizzle of olive oil. Slice into small wedges or squares and serve.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but actually comes together in under an hour.
  • Nobody expects cheesecake to be savory, so the reaction when people taste it is always worth it.
  • It's elegant enough for a dinner party but casual enough to eat while standing up at a gathering.
  • You can make it ahead and keep it refrigerated, which means less panic on party day.
02 -
  • Don't skip the cooling step after baking the crust because a hot crust causes uneven cooking and sometimes cracks in the filling.
  • If your filling seems thin when you pour it, that's actually correct—it sets up more than you'd expect as it bakes and chills.
  • Room temperature eggs mix into the filling more smoothly than cold ones, so pull them out of the fridge while you're preparing everything else.
03 -
  • Use a springform pan with a tight seal because any liquid leak ruins the crust, and if yours doesn't seal perfectly, wrap the outside with aluminum foil before baking.
  • The slight wobble in the center when you remove it from the oven is your friend—this is what keeps it creamy instead of rubbery once it's chilled.
  • If you're nervous about cracking, place your springform pan in a larger baking pan filled with about an inch of hot water to bake using a water bath technique, which creates gentler, more even heat.
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