Pesto Swirled Cheesecake Recipe
Pesto Swirled Cheesecake Recipe photo by Taste of Home

Pesto Swirled Cheesecake Recipe

Publisher Photo
“My savory cheesecake was so popular at Thanksgiving, it was gone before my husband got a bite. He joined the appetizer line faster when I made it for Christmas and Super Bowl Sunday.” —Elizabeth Jackson, Portland, Oregon
TOTAL TIME: Prep: 30 min. Bake: 35 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + chilling
MAKES: 24 servings

Ingredients

  • 2/3 cup dry bread crumbs
  • 5 tablespoons finely chopped pine nuts, toasted
  • 2 tablespoons butter, melted
  • FILLING:
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup half-and-half cream
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 2 eggs, lightly beaten
  • PESTO TOPPING:
  • 1/2 cup loosely packed basil leaves
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon pine nuts, toasted
  • 2 garlic cloves, peeled
  • 2 tablespoons olive oil
  • Assorted crackers

Nutritional Facts

1 slice (calculated without crackers) equals 87 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 144 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. In a small bowl, combine the bread crumbs, pine nuts and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
  2. In a small bowl, beat the ricotta cheese, cream, Parmesan cheese, flour, salt and garlic salt until smooth. Add eggs; beat on low speed just until combined. Pour into crust.
  3. For topping, combine the basil, Parmesan cheese, pine nuts and garlic in a food processor; cover and process until finely chopped. While processing, gradually add oil in a steady stream. Drop by teaspoonfuls over filling; cut through with a knife to swirl.
  4. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  5. Serve with crackers. Refrigerate leftovers. Yield: 24 servings.
Originally published as Pesto Swirled Cheesecake in Country Woman December/January 2009, p26

Nutritional Facts

1 slice (calculated without crackers) equals 87 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 144 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.

This recipe pairs well with a light white wine.

Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now

Reviews for Pesto Swirled Cheesecake

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 25, 2014

This was a huge hit for St.Patrick dinner appetizer. Local market (small town) didn't have fresh basil in March so I used a nice jar of prepared pesto. Didn't raise as high as I would have liked. Served with homemade crostini .

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT