Savory Cheesecakes

Crust:

Nonstick cooking spray, for the pans

1 1/4 cups herbed cracker crumbs 

8 tablespoons unsalted butter, melted 

2 tablespoons chopped pecans

Cheddar-Pimento Cheesecake:

8 ounces cream cheese, at room temperature

1 cup shredded Cheddar 

2 tablespoons chopped pimentos

1 teaspoon Worcestershire sauce

2 to 3 dashes hot sauce

Kosher salt and freshly ground black pepper

Crumbled candied or regular bacon, for topping 

Thinly sliced scallion greens, for topping

Blue Cheese Cheesecake:

8 ounces cream cheese, at room temperature

1 cup crumbled blue cheese

1 tablespoon heavy cream

Kosher salt and freshly ground black pepper

2 tablespoons diced pitted Medjool dates

1 teaspoon diced shallots

Candied walnuts, for topping 

Honey, for drizzling 

Mozzarella-Basil Cheesecake:

8 ounces cream cheese, at room temperature

1 cup shredded mozzarella

1/4 cup grated Parmesan 

1 tablespoon heavy cream

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh basil, plus 1 sprig, for topping

1/4 cup quartered cherry tomatoes

Balsamic syrup or vinegar, for drizzling 

Olive oil, for drizzling 

Goat Cheese-Herb Cheesecake:

8 ounces cream cheese, at room temperature

4 ounces goat cheese

1 tablespoon heavy cream

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh rosemary

1/2 teaspoon lemon zest

Worcestershire sauce, for seasoning

Kosher salt and freshly ground black pepper

2 tablespoons apricot, fig, onion or raspberry jam