Savory Oat-Crusted Cheesecake with Marinated Tomatoes

8 Aug

Disclosure: By posting this recipe, I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

Recently, all of my TV watching has been split between Star Trek (currently on Season 6 of Deep Space 9 – no spoilers, please!), Futurama, and cooking shows. I watch A LOT of food-related TV. Hell’s Kitchen, Chopped, Triple D, Cupcake Wars, and MasterChef are my current faves. Not only do they provide good entertainment, but also offer a lot of inspiration in the kitchen. And that’s where this savory take on a classic dessert came from. On a recent episode of MasterChef, the youngest contestant, Ahran Cho, created a dinner version of Tiramisu. And it was heralded as her best effort yet!

Savory Oat-Crusted Cheesecake with Marinated Tomatoes |

So, combining that inspiration with the challenge from the Quaker Oats Center of Excellence and the National Dairy Council, I crafted this savory cheesecake with an oatmeal crust. Why a savory cheesecake? Well, it takes out the sugar completely, making it much healthier. Using nonfat Greek yogurt and low fat cream cheese also lightens the load while packing a protein-filled punch (13g per serving!). And oats make the crust full of complex carbs (22g per serving) while adding a unique texture at the same time. Besides, this is a great reason to eat “cake” for breakfast, without any of the guilt, and still get a dose of vegetables!

Prepare this cheesecake the night before you want to impress guests for an at-home weekend brunch, or just if you’re feeling fancy with your family. Garden tomatoes lend a brightness that screams summer, while the creamy center makes it seem like comfort food.

Savory Oat-Crusted Cheesecake with Marinated Tomatoes |

Savory Oat-Crusted Cheesecake with Marinated Tomatoes, inspired by Food Network

Serves 8


  • 2 C old-fashioned oats
  • 4 tbsp butter, melted
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried basil
  • 1/4 tsp garlic powder


  • 2 C plain nonfat Greek yogurt
  • 8 oz reduced-fat cream cheese, at room temperature
  • 3 eggs
  • 1/4 C whole wheat flour
  • 1/2 tsp salt
  • 1 tbsp dried basil


  • 4 tbsp balsamic vinegar
  • 2 vine-ripe tomatoes, chopped
  • 1/2 tsp sea salt

Preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil. Pulse oats in a food processor until fine. Add the salt, pepper, basil and butter and process until moistened. Press the mixture into the bottom and about 1/2 inch up the sides of the prepared pan. Bake 5 minutes. Remove from oven and let cool completely.

Meanwhile, combine the yogurt, cream cheese, eggs, flour, salt and basil in the food processor and process until well blended and smooth. Pour over the prepared oat crust and bake until the center is just set, about 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.

While that’s baking, chop tomatoes and scoop out the seeds. Marinate with balsamic vinegar and salt in a bowl. Mix and let sit in the fridge overnight.

Savory Oat-Crusted Cheesecake with Marinated Tomatoes |

After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the tomatoes. Enjoy!

Savory Oat-Crusted Cheesecake with Marinated Tomatoes |

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy! (Please note that this is a closed link-up for Recipe ReDux Contest Entries by Members only. Any links added to this collection for non-ReDux posts will be deleted.) 


19 Responses to “Savory Oat-Crusted Cheesecake with Marinated Tomatoes”

  1. teaspoonofspice August 8, 2014 at 8:19 am #

    I’m so curious to try this one – love the idea of a savory cheesecake topped with tomatoes!

    • xtinaluvspink August 8, 2014 at 8:20 am #

      It turned out better than I had even expected!

  2. ilkasblog May 12, 2016 at 4:18 pm #

    I would love to try this cheesecake! Do you deliver Christina?

  3. Melissa (@melissagabbs) May 12, 2016 at 8:52 pm #

    Marinated tomatoes sound amazing – a good way to use up the end of summer abundance!

  4. bakesbyranchcookie August 10, 2016 at 8:57 am #

    That is such an awesome take on cheesecake! I honestly have never seen a savory version! And totally healthier without all that sugar!

  5. Deborah @ Confessions of a mother runner August 10, 2016 at 10:41 am #

    how interesting! Never would have thought of that combo I think I would like it

  6. Michelle @ Fruition Fitness August 10, 2016 at 2:25 pm #

    Yummmm, cheesecake! I love cheesecake so much, and this sounds delicious!

  7. Kayla @ Blondes Have More Run August 10, 2016 at 3:15 pm #

    I would never think to put tomatoes on a cheesecake! Love that twist!

  8. Glenneth R August 10, 2016 at 3:51 pm #

    i have never seen a savory version of a cheesecake, but that sounds delicious!

  9. carmyy August 10, 2016 at 5:25 pm #

    I never thought to put tomatoes with cheesecake!

  10. awhiskandtwowands August 10, 2016 at 9:32 pm #

    I saw this on Twitter today and instantly thought I need to try a savory cheesecake! This is genius!

    • xtinaluvspink August 10, 2016 at 9:48 pm #

      Thank you! It’s such a refreshing, fun dish.

  11. Beach Body Bliss August 11, 2016 at 1:10 am #

    Well this is interesting, my love for cheesecake makes this an A+. I love “savory” and the lack of sugar found in normal cheescake sounds like a win!

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