Pesto Swirled Cheesecake Recipe

Name: Pesto Swirled Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup dry bread crumbs; 5 tablespoons finely chopped pine nuts, toasted; 2 tablespoons butter, melted; 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; 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

Servings: persons

2/3 cup dry bread crumbs
5 tablespoons finely chopped pine nuts, toasted
2 tablespoons butter, melted
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
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
5
. Bake at 350u00b0 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.
6
Serve with crackers. Refrigerate leftovers.

659

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 16 ingredients. The key ingredients include: 2/3 cup dry bread crumbs, 5 tablespoons finely chopped pine nuts, toasted, 2 tablespoons butter, melted, 1 carton (15 ounces) ricotta cheese, and more.

Yes, Pesto Swirled 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!

Pesto Swirled Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions