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Pesto cheesecake

Servings:
Makes 12 to 14 servings
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Ingredients

  • 1 tablespoon butter
  • 1/4 cup panko bread crumbs
  • 1/2 cup plus 2 tablespoons grated parmesan cheese
  • 2 cup 8-ounce packages of cream cheese, room temperature
  • 1 cup ricotta cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 teaspoon large eggs
  • 2/3 cup fresh or store-bought pesto
  • 1/4 cup pine nuts

Preparation

Baking Directions:

Preheat oven to 325 degrees.

Rub butter over the bottom and sides of a 9-inch springform pan.

In a small bowl, mix together panko and 2 tablespoons Parmesan cheese.

Sprinkle mixture over buttered pan and turn to coat.

Using an electric mixer, beat cream cheese, ricotta, remaining Parmesan cheese, salt and cayenne until light.

Add eggs one at a time and beat well.

Transfer half of the batter to a medium-sized bowl.

Mix pesto into remaining half.

Pour pesto batter into the prepared pan and smooth top.

Spoon plain mixture over top and gently spread to cover pesto layer.

Sprinkle with pine nuts and bake in until set, about 45 minutes.

Transfer to rack and cool completely.

Cover tightly with plastic wrap and refrigerate for at least 6 hours.

Pesto cheesecake can be made 3 to 4 days in advance.

Serve with crackers, pita chips or thin slices of French bread.