“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
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VERIFIED BY Taste of Home Test Kitchen
- 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 large 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
- 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.
- 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.
- 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.
- 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.
- Serve with crackers. Refrigerate leftovers. Yield: 24 servings.
Originally published as Pesto Swirled Cheesecake in Country Woman
December/January 2009, p26
Reviews forPesto Swirled Cheesecake
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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 ."
