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Herb & Roasted Pepper Cheesecake

Roasted red peppers and fresh herbs basil, chive and thyme add notes of sweetness, licorice and a hint of peppery finish in ways that will surprise you. Add a drizzle of oil just before serving, and pass the pita chips. —Laura Julian, Amanda, Ohio

24 ServingsPrep: 20 min. Bake: 35 min. + chilling

Ingredients

3 packages (8 ounces each) cream cheese, softened
3/4 cup whole milk ricotta cheese
1-1/2 teaspoons salt
3/4 teaspoon pepper
3 eggs, lightly beaten
1-1/2 cups roasted sweet red peppers, drained and finely chopped
3/4 cup minced fresh basil
1/3 cup minced fresh chives
3 tablespoons minced fresh thyme
3 tablespoons crumbled cooked bacon
3 garlic cloves, minced
1 tablespoon olive oil
Roasted sweet red pepper strips and additional minced chives, optional
Baked pita chips

Directions

Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.
Place the cream cheese, ricotta cheese, salt and pepper in a food
processor; cover and process until smooth. Add eggs; pulse just
until combined. Add the red peppers, herbs, bacon and garlic; cover

2 of 2

Herb & Roasted Pepper Cheesecake (continued)

Directions (continued)

and pulse just until blended. Pour filling into prepared pan. Place
springform pan in a large baking pan; add 1 in. of boiling water to
larger pan.
Bake at 350° for 35-45 minutes or until center is just set and
top appears dull. Remove springform pan from water bath; remove
foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges
from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. Just before serving, drizzle cheesecake with
oil; top with red pepper strips and chives if desired. Serve with
pita chips. Yield: 24 servings.

Nutrition Facts: 1 slice (calculated without toppings and chips) equals 134 calories, 12 g fat (7 g saturated fat), 61 mg cholesterol, 333 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.