Santa Fe Cheesecake with Cilantro Pesto Recipe

Name: Santa Fe Cheesecake with Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup toasted bread crumbs; 1/2 cup toasted pine nuts; 3 tablespoons unsalted butter, melted; 1/2 pound pepper jack, grated; 1/2 pound queso blanco, grated; 1 pound cream cheese, room temperature; 4 eggs; 8 fresh roasted, peeled, seeded New Mexico green chiles, chopped; 2 jalapenos, seeded and diced; 1 tablespoon minced garlic; 3 tablespoons minced fresh cilantro; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 cups tightly packed fresh cilantro leaves; 1/4 cup lightly toasted pine nuts; 1 teaspoon chopped garlic; 1/4 cup grated queso blanco; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon salt; 6 tablespoons olive oil

Servings: persons

1 cup toasted bread crumbs
1/2 cup toasted pine nuts
3 tablespoons unsalted butter, melted
1/2 pound pepper jack, grated
1/2 pound queso blanco, grated
1 pound cream cheese, room temperature
4 eggs
8 fresh roasted, peeled, seeded New Mexico green chiles, chopped
2 jalapenos, seeded and diced
1 tablespoon minced garlic
3 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pine nuts
1 teaspoon chopped garlic
1/4 cup grated queso blanco
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 tablespoons olive oil

1
Preheat oven to 325 degrees F.
2
To make the crust, place the bread crumbs, pine nuts, and butter in a food processor and process until thoroughly combined.
3
Press mixture into the bottom and slightly up the sides of a 9-inch springform pan.
4
Set aside.
5
In a large bowl with a hand mixer, beat the pepper jack, queso fresco, and cream cheese until smooth.
6
Add the eggs, one at a time, beating well after the addition of each.
7
Fold in the peppers, jalapenos, garlic, cilantro, salt, and pepper.
8
Pour mixture into the prepared pan and bake for 45 minutes to 1 hour, checking after 45 minutes.
9
(Cake should be golden and puffed, and just set in the center.)
10
Remove from the oven and cool completely on a rack before unmolding and serving.
11
To make the pesto: In a blender, combine the cilantro, pine nuts, and garlic, and puree on high speed.
12
Add the cheese, pepper, and salt, and process to combine.
13
Scrape the sides of the blender, and with the machine running, add the olive oil.
14
Blend until well combined.
15
To serve, drizzle the cheesecake with the Cilantro Pesto, slice, and serve.

1163

kcal

Calories

111

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 20 ingredients. The key ingredients include: 1 cup toasted bread crumbs, 1/2 cup toasted pine nuts, 3 tablespoons unsalted butter, melted, 1/2 pound pepper jack, grated, and more.

Yes, Santa Fe Cheesecake with Cilantro Pesto 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.

Santa Fe Cheesecake with Cilantro Pesto

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