Karen'S Pesto Cheesecake Recipe

Name: Karen'S Pesto Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: I tbsp. butter, at room temp.; 1/4 cup seasoned breadcrumbs; 1/2 cup plus 2 Tbsp. Grated Parmesan cheese; 2- 8 oz. tubs whipped cream cheese; 1 cup low fat Ricotta Cheese; 1/8 tsp. cayenne pepper; 3 large eggs; 1 heaping cup of sun dried tomatoes in oil, drained and then pureed in blender or processor.; I container of purchased pesto, drained (I make my own. See recipe below); 1/3 cup pine nuts; Pesto; 2 1/2 cups packed fresh basil leaves; 2 cloves garlic, chopped; 1 cup freshly grated Parmesan cheese; 1 Tbsp. Olive oil; 1 or 2 Tbsp. Water; 1/4 cup toasted pine nuts

Servings: persons

I tbsp. butter, at room temp.
1/4 cup seasoned breadcrumbs
1/2 cup plus 2 Tbsp. Grated Parmesan cheese
2- 8 oz. tubs whipped cream cheese
1 cup low fat Ricotta Cheese
1/8 tsp. cayenne pepper
3 large eggs
1 heaping cup of sun dried tomatoes in oil, drained and then pureed in blender or processor.
I container of purchased pesto, drained (I make my own. See recipe below)
1/3 cup pine nuts
Pesto
2 1/2 cups packed fresh basil leaves
2 cloves garlic, chopped
1 cup freshly grated Parmesan cheese
1 Tbsp. Olive oil
1 or 2 Tbsp. Water
1/4 cup toasted pine nuts

1
["Preheat oven to 325 degrees. Rub the butter over the bottom and sides of a 9"" spring-form pan. Mix bread crumbs with 2 Tbsp. Parmesan cheese. Coat bottom and sides with the crumb mixture.", "", "Using an electric mixer beat the cream cheese, ricotta cheese, remaining Parmesan cheese and cayenne pepper in a large bowl until smooth. Add eggs, beating well. Divide mixture into three bowls. Add tomato puree to one bowl; mix thoroughly. Add pesto to another bowl; mix thoroughly. Leave the last bowl plain.", "", "Spoon red mixture into prepared pan and smooth until even. Spoon pesto over red and gently smooth top. Carefully spoon the plain mixture on the top. Sprinkle pine nuts over top of plain mixture.", "", "Bake until the center of the cheesecake no longer moves when pan is shaken, about 50 minutes. Cool completely. Refrigerate overnight.", "", "To serve, run a knife around side of pan and release pan sides. Transfer to platter and serve with crackers or baguettes.", "", "Makes one 9"" cheesecake.", "", "Pesto", "", "In a blender or food processor, process fresh basil leaves, garlic, cheese, olive oil, and enough water to make a puree. Stir in pine nuts.", "", "*When I make the pesto ahead of time. I don't add the olive oil when I'm processing it but pack the pesto in a jar and ""float"" the olive oil on top to seal it before putting the top on the jar."]

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: I tbsp. butter, at room temp., 1/4 cup seasoned breadcrumbs, 1/2 cup plus 2 Tbsp. Grated Parmesan cheese, 2- 8 oz. tubs whipped cream cheese, and more.

Yes, Karen'S Pesto Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Karen'S Pesto Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions