This stunning Layered Cheddar Cheese Appetizer is a Kentucky Derby Day classic, featuring savory layers of sharp cheddar, crunchy pecans, vibrant spinach, rich cream cheese, and smoky bacon. Best of all, it’s made ahead, freeing you to relax and enjoy your guests. Whether for Derby Day, sports viewing, or a holiday gathering, this impressive cheese torte is well worth the effort.
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Why This Cheddar Cheese Appetizer Recipe Works
My mom, born and raised in Kentucky, left behind a treasure trove of Derby Day recipes, including our family’s version of the classics Benedictine Cheese, Corn Pudding, and Chocolate Pecan (aka Derby) Pie. This Layered Cheddar Cheese Appetizer – also known as a Kentucky Cheese Torte – is another cherished family recipe that consistently receives rave reviews.
Here’s why this recipe works and why I think you’ll absolutely love it:
- Kentucky heritage. A time-tested dish from my mom, part of a collection of cherished Southern family recipes.
- Stress-free entertaining. Because you make this torte ahead of time, you’re free to enjoy your party. And, whether it’s for watching the Derby, rooting for your team during NCAA March Madness, or a holiday gathering, this impressive and elegant cheese torte is worth the effort.
- Crowd-pleasing flavors. A well-balanced combination of flavors comes from sharp cheddar, crunchy pecans, onions, vibrant spinach, smoky bacon, and rich cream cheese.
- Subtle flavor depth. Hints of chutney, oregano, and cayenne pepper create a complex and irresistible taste.
- Impressive presentation. A visually stunning presentation – and we do eat with our eyes first!
- No-bake ease. This impressive appetizer requires no baking, making it even more convenient.
Ingredients in Layered Cheddar Cheese Torte
Here’s what you’ll need to create this impressive appetizer (quantities are included in the recipe card below); I’ve also included a few substitutions:
- Sharp Cheddar cheese – use orange, not white or pale yellow cheddar, for a bright pop of color. And please don’t use pre-shredded cheese; the additives in it lessen the flavor. I recommend Tillamook brand.
- Chopped toasted pecans – don’t skip toasting the pecans; it enhances their natural flavor.
- Yellow onion – I don’t use sweet onion as the chutney already adds sweetness. For a milder flavor, substitute green onions.
- Mayonnaise – binds the shredded cheddar cheese and pecans together. Best Foods with Olive Oil is my favorite.
- Cream cheese – I prefer Philadelphia brand, full fat.
- Mango chutney – sometimes labeled “Major Grey’s Chutney” it can be found in most major grocery stores and on Amazon.
- Cayenne pepper – the subtle hint of spice adds to the torte’s depth of flavor.
- Bacon – similarly, the hint of smokiness and added crunch add to the overall complex flavor.
- Frozen chopped spinach – can substitute fresh that’s cooked, drained, and chopped.
- Garlic clove – can substitute garlic powder or shallot.
- Dried oregano – can use fresh.
- Fresh parsley – optional for garnish.
Quick Tip ON LaYERING
When adding layers, begin by spreading each layer on the outer edge of the dish, then fill in the center. This approach creates an even thickness around the edge, which is the visible portion of the torte.
How to Make This Layered Cheese Appetizer
Here’s a step-by-step overview of how to make this savory cheese torte. Note that it needs to be prepared at least 2 hours ahead:
- Prep pan.
Lightly oil a 6-cup pan or mold (an 8-inch springform pan works well). Line the pan with plastic wrap, leaving a few inches of plastic wrap overhanging the side. (Oiling the mold keeps the plastic wrap from moving around while you are adding the filling and also makes it easy to unmold.)
- Prepare and add Cheddar cheese layer.
In a large bowl, using your hands, combine the cheddar cheese, pecans, and chopped onion. Stir in 1/3 cup mayonnaise; add more as needed until the mixture holds together when gently squeezed. Season to taste with salt and pepper. Spread half of cheese mixture into prepared dish. Place the dish, but not the remaining cheese mixture, in the refrigerator. - Prepare and add cream cheese and chutney layer.
In a medium bowl, using a handheld mixer, blend together 1 package (8 ounces) cream cheese with the chutney and cayenne pepper just until smooth. Evenly spread over the cheese layer in the dish, starting with the outside edge. Return to the refrigerator. - Prepare and add spinach layer.
In a medium mixing bowl, using a fork, stir together the remaining package of cream cheese, bacon, spinach, garlic, and oregano. Season to taste with salt and pepper. Spoon dollops on top of the chutney mixture, starting with the outside edge. Smooth into an even layer. - Finish with second Cheddar cheese layer.
Spread the remaining cheddar cheese mixture over the top, smoothing it into an even layer. Cover with plastic wrap, pressing down on the top layer. Refrigerate for at least 2 hours or up to 4 days. (It can also be frozen for up to 1 month.) - Unmold and serve.
Shortly before serving, remove from refrigerator. If using a springform pan, remove the sides. Unwrap the plastic wrap from the top and sides of the torte. Place a serving dish on top, and holding both together, invert. (The dish is now on the bottom with the torte on top.) Remove the bottom of the springform pan and the remaining plastic wrap. Using a small spatula or knife, smooth the sides of the torte as needed. Garnish with fresh parsley or more chopped pecans, if desired.
Serving Suggestions for Layered Cheddar Cheese Torte
I recommend serving this appetizer with crackers or toasted baguette slices. It serves a lot – 20 people or more. For a smaller gathering, either cut the recipe in half and make in a 3 or 4-cup pan (a small soufflé dish or a 7 by 4-inch loaf pan), or make 2 tortes in the smaller pans and freeze one.
For a casual Kentucky Derby gathering, serve with:
- Mint Juleps
- Benedictine Cheese Canapés
- Hot Brown Sandwiches
- Tossed Green Salad with Dijon Vinaigrette
- Chocolate Pecan Pie Bar Cookies
For more Race Day inspiration, check out my Two Kentucky Derby Dinner Menus.
Make Ahead
Torte can be made up to 4 days ahead, well wrapped and refrigerated. Or, it can be made up to 1 month ahead and frozen. Thaw overnight in the refrigerator. Leftovers can be placed in an airtight container and refrigerated for up to 3 days.
More Delicious Cheese Appetizers
- Pimiento Cheese Spread
- Cheese Straws
- Cheddar Chutney Tarts
- Baked Olive Cheese Balls
- Prosciutto-Wrapped Mozzarella Sticks
- Prosciutto, Fig, and Goat Cheese Tarts
- Layered Smoked Salmon Spread with Cream Cheese
Layered Cheddar Cheese Appetizer (Cheese Torte)
This stunning Layered Cheddar Cheese Appetizer is a Kentucky Derby Day classic, featuring savory layers of sharp cheddar, crunchy pecans, vibrant spinach, rich cream cheese, and smoky bacon. Best of all, it’s made ahead, freeing you to relax and enjoy your guests. Whether for Derby Day, sports viewing, or a holiday gathering, this impressive cheese torte is well worth the effort.
Prep Time: 30 minutes
Refrigeration Time: 120 minutes
Total Time: 2 hours 30 minutes
Yield: 20 servings (or more) 1x
Diet: Gluten Free
Ingredients
Scale
- 16 ounces grated sharp Cheddar cheese
- 1 cup finely chopped pecans, toasted
- 1/2 medium yellow onion, finely chopped
- 1/3 to 1/2 cup mayonnaise
- Kosher or sea salt, to taste
- Fresh ground pepper, to taste
- 2 packages (8 ounce) cream cheese, at room temperature, divided use
- 1/3 cup mango chutney, large mango pieces chopped
- 1/2 teaspoon cayenne pepper
- 3 slices bacon, cooked and crumbled
- 5 1/3 ounces (1/2 a 10-ounce package) frozen chopped spinach, thawed and squeezed dry
- 1 medium to large garlic clove, finely chopped
- 1/4 teaspoon dried oregano
- fresh Italian parsley or chopped pecans, for optional garnish
Instructions
- Lightly oil a 6-cup pan or mold (an 8-inch springform pan works well – see Note below for other pan options). Line the pan with plastic wrap, leaving a few inches of plastic wrap overhanging the side. (Oiling the mold keeps the plastic wrap from moving around while you are adding the filling and also makes it easy to unmold.)
- In a large mixing bowl, using your hands, combine the cheddar cheese, pecans, and chopped onion. Stir in 1/3 cup mayonnaise; add more as needed until the mixture holds together when gently squeezed. Season to taste with salt and pepper.
- Spread half of cheese mixture into prepared pan. Place the dish, but not the remaining cheese mixture, in the refrigerator.
- In a medium mixing bowl, using a handheld mixer, blend together 1 package (8 ounces) cream cheese with the chutney and cayenne pepper just until smooth.
- Evenly spread chutney-cheese mixture over the Cheddar cheese layer in the dish, starting with the outside edge. Return to the refrigerator.
- In a medium mixing bowl, using a fork, stir together the remaining package of cream cheese, bacon, spinach, garlic, and oregano. Season to taste with salt and pepper.
- Spoon dollops of the spinach mixture on top of the chutney mixture, starting with the outside edge. Smooth into an even layer.
- Spread the remaining cheddar cheese mixture over the top, smoothing it into an even layer. Cover with plastic wrap, pressing down on the top layer. Refrigerate for at least 2 hours or up to 4 days. (It can also be frozen for up to 1 month.)
- Shortly before serving, remove from refrigerator. If using a springform pan, remove the sides. Unwrap the plastic wrap from the top and sides of the torte. Place a serving dish on top, and holding both together, invert. (The dish is now on the bottom with the torte on top.) Remove the bottom of the springform pan and the remaining plastic wrap. Using a small spatula or knife, smooth the sides of the torte as needed. Garnish with fresh parsley or chopped pecans, if desired.
- Serve with crackers or toasted baguette slices.
Notes
Note on pan: If you don’t have a springform pan, you can use a soufflé dish, or a 6-cup bowl.
Cutting recipe in half: use a 4-cup pan – a small soufflé dish or 7 by 4-inch loaf pan would work.
Make ahead: Torte can be made up to 4 days ahead, well wrapped, and refrigerated. Or, it can be made up to 1 month ahead and frozen. Thaw overnight in the refrigerator, then at room temperature for several hours.
- Category: Appetizer
- Method: No bake
- Cuisine: Southern
Nutrition
- Serving Size: 1/4 cup
- Calories: 224
- Sugar: 3.8 g
- Sodium: 306.7 mg
- Fat: 19.8 g
- Saturated Fat: 8.5 g
- Carbohydrates: 5.5 g
- Fiber: 0.7 g
- Protein: 6.6 g
- Cholesterol: 41.4 mg
I have made this twice and my guests loved it. A perfect blend of flavors with the cheeses.
Thanks Debi! I’m happy to hear you are enjoying our recipe –
Should I use a mixer to combine the first ingredients
Thanks
Good idea!
I have friends who don’t like mangoes. What other chutney would be good with this?
I think most any other fruit chutney (peach, pear, etc.) would work. Or peach or apricot jam – maybe even fig jam or the fig spread available in the deli section of many grocery stores. Fig spread can be pretty strong, so I would reduce the quantity a bit.
Let us know what you use and how it turns out!
I’m planning to use my homemade Cranberry and Red Pepper Jam in it, to add holiday flavor and color!
Yum! I love your ideas. Let us know how it turns out!
I DID USE A SPRING FORM PAN AND IT TURNED OUT BEAUTIFUL. WE HAD IT FOR OUR DINNER PARTY AND EVEN THE CHEF ASK FOR THE RECIPE. MANY THANKS FOR SHARING. I AM TAKING IT TO ANOTHER DINNER PARTY SATURDAY. THANK YOU
Excellent! Thanks for the feedback.
LEE,
I JUST MADE THE KENTUCKY CHEESE TORTE FOR MY DINNER PARTY FRIDAY AND CANNOT WAIT TO TRY IT. I DO HAVE A QUESTION. ON FRIDAY WHEN I PULL IT OUT OF REFRIGERATOR HOW LONG TO SIT OUT IF I HAVE HAD IT IN THE REFRIGERATOR ALL WEEK AND WHEN I TAKE IT OUT OF BUNDT PAN AND LIFT PLASTIC OUT I GUESS I TURN IT UPSIDE DOWN, IS THAT RIGHT//
THANKS AND WILL RATE IT AFTER THAT NIGHT. LOVE YOUR RECIPES.
I’ve never made this torte in a bundt pan (just a springform pan) but on Friday I would unmold it immediately – it will come out easier when it’s cold. Put a plate on top, flip it over (so the pan’s now on top) and remove the pan. The torte may need a bit of coaxing to get it out – the plastic wrap should help. Remove the plastic wrap and smooth over any wrinkles over with a knife. Lightly cover it with plastic wrap again and let it sit for at least 1 hour, maybe 1 1/2 hours, before serving. Excited to hear how it turns out! It’s a favorite in our house.