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Cheese Torte


  • 1 lb extra-sharp grated cheddar cheese
  • 1⁄4 C grated onion
  • 2-3 Tbsp mayonnaise
  • 1 C chopped pecans
  • 1 lb cream cheese (two 8-oz packages), softened
  • 1⁄3 C chutney
  • 1⁄2 tsp cayenne pepper
  • 3 slices bacon, cooked until crisp
  • 1⁄3 C frozen chopped spinach
  • 1 tsp minced fresh garlic
  • 1⁄2 tsp salt
  • 1⁄4 tsp oregano


Recipe by Sarah Fritschner

Line a 1-quart dish with plastic wrap to allow release.

In a bowl, mix room-temperature cheddar cheese with onion and mayonnaise.

Spread half of mixture in dish.

Chill the dish, but not the remaining cheese mixture.


Add chopped pecans to remaining cheese mixture; set aside.

In another bowl, combine 1/2 pound of cream cheese with chutney and cayenne.

Blend thoroughly.

Spread over cheddar mixture in dish.


Crumble bacon.

Thaw spinach and squeeze to remove all water.

Combine spinach in a bowl with remaining cream cheese mixture, bacon, garlic, salt, and oregano.


Spread over chilled cheese-chutney mixture.

Top with the cheese-pecan mixture.

Cover with plastic wrap and refrigerate or freeze until ready to use.

If frozen, thaw overnight in fridge.

Invert torte onto a serving plate and serve with crackers. Serves 20.

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