Roasted Pepper Pesto Cheesecake Recipe

Name: Roasted Pepper Pesto Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 tablespoons dry breadcrumbs; 1 (15-ounce) carton fat-free ricotta cheese; 1 (8-ounce) block light cream cheese, softened; 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese; 1/8 teaspoon salt; Dash of ground red pepper; 1 egg; 1 teaspoon all-purpose flour; 1 (8-ounce) carton fat-free sour cream; 24 (3/4-ounce) slices diagonally cut French bread baguette; 24 roasted red bell pepper strips (optional)

Servings: persons

Cooking spray
2 tablespoons dry breadcrumbs
1 (15-ounce) carton fat-free ricotta cheese
1 (8-ounce) block light cream cheese, softened
1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
1/8 teaspoon salt
Dash of ground red pepper
1 egg
1 teaspoon all-purpose flour
1 (8-ounce) carton fat-free sour cream
24 (3/4-ounce) slices diagonally cut French bread baguette
24 roasted red bell pepper strips (optional)

1
Preheat oven to 325u00b0.
2
Coat 2 (7-inch) springform pans with cooking spray; sprinkle breadcrumbs evenly over the bottoms of pans.
3
Place ricotta and cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add Parmesan cheese, salt, pepper, and egg; beat until well-blended.
4
Pour 3/4 cup cheese mixture into each prepared pan. Spread 1/2 cup Roasted Pepper Pesto over each layer; top each pesto layer with 3/4 cup cheese mixture. Bake at 325u00b0 for 45 minutes or until almost set.
5
Combine 1/4 cup Roasted Pepper Pesto, flour, and sour cream in a bowl; stir well. Spread half of mixture over each cheesecake. Bake at 325u00b0 for 10 minutes. Remove cheesecakes from oven; let cool to room temperature. Cover and chill. Cut each cheesecake into 12 wedges; serve with baguette slices. Garnish with bell pepper strips, if desired.

469

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Cooking spray, 2 tablespoons dry breadcrumbs, 1 (15-ounce) carton fat-free ricotta cheese, 1 (8-ounce) block light cream cheese, softened, and more.

Yes, Roasted Pepper 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.

Roasted Pepper Pesto Cheesecake

How did you like this recipe?

Frequently Asked Questions