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Herb & Roasted Pepper Cheesecake Recipe
Herb & Roasted Pepper Cheesecake Recipe photo by Taste of Home

Herb & Roasted Pepper Cheesecake Recipe

Read Reviews (4)
5 4
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling
MAKES: 24 servings

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

Nutritional 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.

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. 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 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.
  3. 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.
  4. 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.
Originally published as Herb & Roasted Pepper Cheesecake in Taste of Home April/May 2012, p67

Nutritional 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.

Reviews for Herb & Roasted Pepper Cheesecake(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 3, 2013

I have made this appetizer several times and it is always beautiful and SO tasty!! It is definitely a "keeper" . I can actually make it without looking up the recipe. You really need to try!!

MY REVIEW
Reviewed Oct. 9, 2012

I had everyone want this recipe. It was delicious.

MY REVIEW
Reviewed May. 3, 2012

Made this twice, did not have the fresh basil the first time was ok but the second time with the basil was amazing. Great for a crowd.

MY REVIEW
Reviewed Apr. 7, 2012

This savory cheesecake was absolutely delish! I didn't have quite enough of the roasted red peppers (I make my own, and I used 2 whole red peppers) or any of the fresh herbs (bought from the store), but the cheesecake did not lack any flavor despite that. I would definitely make this again. It would be great for a party.

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