Roasted Red Pepper & Pesto Cheesecake – a delicious recipe with butter crackers, butter, PHILADELPHIA Original Cream Cheese, ricotta cheese, Parmesan Cheese, pesto. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine crackers and butter.
2
Press evenly onto bottoms of 4 (9-inch) springform pans (or 1 pan for trial recipe).
3
Bake at 325F for 10 minutes.
4
Cool on wire rack while preparing filling.
5
Place cream cheese and ricotta cheese in 12-quart bowl with electric mixer fitted with paddle attachment.
6
Beat on medium speed until well blended.
7
Add cheese, pesto and peppers; mix well.
8
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
9
Pour about 4-1/2 cups of the cream cheese mixture over each crust.
10
Bake at 325F for 55 minutes to 1 hour or until centers are almost set.
11
Run thin metal spatula around rims of pans to loosen cakes.
12
Refrigerate several hours or overnight.
13
Let stand at room temperature 15 minutes before serving.
1089
kcal
Calories
103
g
Fat
13
g
Carbs
30
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 qt. crushed butter crackers, finely crushed, 1 cup butter, melted, 2 qt. PHILADELPHIA Original Cream Cheese, softened, 1 qt. ricotta cheese, and more.
Yes, Roasted Red 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.
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