I believe I’ve started my own rosemary-in-baked-goods fan club here, and I’ve never been prouder. From these delicious Rosemary Thumbprint Cookies with White Chocolate Ganache to these Rosemary Scones, I’m here to prove to you (if you’re not already a part of the above-mentioned club) why you should be baking with your herbs (like check out these Lavender Shortbread Cookies) and all the ways you can incorporate them into your recipes.

After seeing how well rosemary pairs with a creamy element (like white chocolate), I thought… ok but what about a cheesecake? Cheesecakes get a bad rep for seemingly being hard to make, which is highly inaccurate. They simply take a little more time due to one, having a few elements (crust, filling, and sometimes topping), and two, the baking and cooling requirements of the cheesecake itself. The cooling is almost just as important as the baking for these babies, as a gradual cool helps the cheesecake to set - ideally without cracks. Moisture in the oven also plays a role, which is why for this recipe you’ll place an oven-safe dish on the rack below your cheesecake and fill it with boiling water once your cheesecake goes into the oven. This will create steam as it bakes which will help the cheesecake to bake evenly, resulting in a smooth and creamy texture and a top that doesn’t crack.

This cheesecake is made with a cinnamon graham cracker crust that provides the most delicious spice and warmth to the overall bake. It’s filled with a rosemary-packed cheesecake filling that yes, you might question that ⅓ cup but I promise it provides just the right flavor to give that savory rosemary vibe without in any way being overwhelming. Top with an easy, three-ingredient cranberry compote that offers both texture (with the chew of the cranberries) and a tangy, sweet flavor and my GOODNESS this cheesecake is simply exceptional.

Tips & Callouts

• You will need more rosemary than you think! When you’re cutting your fresh rosemary, cut extra because once you remove the leaves from the stem and then finely chop them, it will take a lot of rosemary to make ⅓ cup. To be very clear, the recipe is calling for a third of a cup of rosemary that has been finely chopped - aka don’t measure a third of a cup of un-cut rosemary leaves (or barely cut), it’s only once it’s finely chopped (how many times can I say “finely”) that it counts towards that ⅓ cup! A really sharp knife or a food processor will be your best friend for this step.

• It is key that you finely chop your fresh rosemary. The rosemary will add a light texture to your cheesecake - similar to adding zest or coconut flakes - but it will soften and blend beautifully as it bakes. You don’t want to have larger rosemary leaves affecting the final texture and chew.

• Be sure to really pack your graham cracker crust into the base of your springform pan to ensure an even layer. Packing it tightly ensures that the crust won’t crumble when you add your cheesecake topping or when you go to slice it later

• You can make your cranberry compote in advance, as you want it to be cool before spooning it onto your cheesecake. I made mine a day ahead of time, let it cool at room temperature, and then covered it with a lid before popping in the fridge. Just give it a quick stir before adding on top of your cheesecake.

Yields: 1, 8.5” cheesecake

Ingredients:

FILLING

• 24 oz cream cheese, softened

• ¾ cup sour cream 

• ½ cup heavy cream 

• 1 teaspoon vanilla extract

• ⅓ cup finely chopped fresh rosemary

• 1 cup sugar

• 1 tablespoon flour, sifted

• 3 large eggs

CRUST:

• 1 ½ cups graham cracker crumbs

• 6 tablespoons butter, melted

• 2 tbsp brown sugar

• 1 tsp ground cinnamon

CRANBERRY COMPOTE

• 2 cups frozen cranberries 

• ¼ cup granulated sugar 

• 1 orange, juiced and zested

Directions:

CRUST

• Preheat oven to 325F and line the base of an 8.5”-sized springform pan with parchment paper and grease the inside of the entire pan

• For the crust, blitz your graham crackers in a food processor until finely ground. Then pour into a bowl with melted butter, cinnamon, and brown sugar, and stir to combine

• Press the mixture evenly into your greased and lined baking dish. Then use the flat bottom of a glass or measuring cup to press down firmly into the bottom of the pan

• Freeze the crust for 15 minutes before placing it in the oven to bake for 15 minutes, until the crust is deeply golden brown

• Remove from the oven and cool completely in the pan

FILLING

• For the cheesecake, add your cream cheese to the bowl of a standing mixer and beat on medium-high until smooth. Add in your sour cream, heavy cream, and vanilla, and mix to combine

• In a small bowl, combine your sugar and flour with a whisk. This will help ensure there are no clumps of flour in your mixture. Pour over cheesecake batter along with your finely chopped rosemary and mix until just incorporated

• Crack your eggs into your batter, one at a time, mixing between each egg until combined

• Pour your cheesecake batter over your cooled crust; spread evenly in the pan with a spatula

• Bring 4-6 cups of water to a boil. Place your cheesecake on the center rack of your oven. Place a large casserole dish on the rack below where your cheesecake will be and immediately (but carefully!) pour your boiling water into it until it reaches about halfway up your dish. Shut the oven as soon as possible, once you pour in your water. You want to trap all of that steam inside the oven!

• Bake your cheesecake at 325F for an hour and 10 minutes. When it’s done, there will be a slight wobble in the center of the cheesecake but the edges will look set. Turn the oven off but crack the door slightly, leaving the cheesecake in the oven for another hour to cool gradually

• After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature before covering it with foil and refrigerating it for 8 hours or overnight

COMPOTE

• Place cranberries into a pot or frying pan over high heat, until juices start to release. Stir occasionally

• Add sugar and orange zest, and stir

• Once the mixture begins to thicken, add orange juice and bring to a gentle boil. Reduce heat to low and thicken for about 8 minutes, stirring occasionally. The compote will thicken as it cools so don’t over-thicken in the pan, you want it to have a slight run to it after it sets (not be jam!)

• Remove from heat and pour into a bowl to cool. If making ahead, cool to room temperature, cover, and place in the fridge

If you love this recipe, tag @accentgolden on social so I can see your rosemary cheesecakes!!

For more cheesecake recipes, try my Key Lime Cheesecake, Orange Cheesecake with Cranberry Sauce, or Funfetti Cheesecake!