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 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 or use my recipe; 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; 1/3 cup pine nuts to decorate the top

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 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 or use my recipe
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
1/3 cup pine nuts to decorate the top

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 baguette slices."]

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 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.

Karen'S Pesto Cheesecake

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