Pesto Swirled Cheesecake Recipe

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

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“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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + chilling

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 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

Directions

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

Nutritional Facts

1 slice: 87 calories, 6g fat (2g saturated fat), 28mg cholesterol, 144mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 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
  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

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Caribbeanpam User ID: 7734078 162595
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 ."

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