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

Herb & Roasted Pepper Cheesecake Recipe

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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


  • 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 c: 134 calories, 12g fat (7g saturated fat), 61mg cholesterol, 333mg sodium, 2g carbohydrate (1g sugars, trace fiber), 4g protein


  1. Preheat oven to 350°. 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 cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add 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 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 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

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Reviewed Apr. 19, 2015

"I made this for my mother-in-law's 80th birthday party and it was a big hit. If you do not have the herbs home grown, it can be a bit pricey but worth it."

Reviewed Oct. 24, 2014

"While it took a long time and made a lot, it was absolutely delicious. My picky dad even asked about the ingredients...a sure clue he liked it!"

Reviewed Jun. 23, 2014

"i made this for a potluck and it was the hit of the party. everyone loved. it. most people do not thin k that cheese cake can be savory"

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!!"

Reviewed Oct. 9, 2012

"I had everyone want this recipe. It was delicious."

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