Pesto Swirled Cheesecake Food

PESTO SWIRLED CHEESECAKE

Pesto Swirled Cheesecake image

"My savory cheesecake was so popular at Thanksgiving, it was gone before my husband got a bite. He joined the appetizer line faster when I made it for Christmas and Super Bowl Sunday." -Elizabeth Jackson, Portland, Oregon

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 24 servings.

Number Of Ingredients 18

Ingredients

2/3 cup dry bread crumbs
5 tablespoons finely chopped pine nuts, toasted
2 tablespoons butter, melted
FILLING:
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
PESTO TOPPING:
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

Steps:

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. , 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., 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. , Place pan on a baking sheet. Bake at 350° 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. , Serve with crackers. Refrigerate leftovers.

Nutrition Facts : Calories 87 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 144mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

PESTO CHEESECAKE

Pesto Cheesecake image

Make and share this Pesto Cheesecake recipe from Food.com.

Provided by Richard-NYC

Categories Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 (8 ounce) packages cream cheese (softened)
1 cup ricotta cheese
1/2 cup grated romano cheese
1 teaspoon butter
1/4 cup Italian seasoned breadcrumbs
3 eggs
1/4 cup sun-dried tomato (finely chopped)
1/4 cup pesto sauce (homemade or prepared)
1/4 pignolis (pine)

Steps:

Butter spring form pan, coat with breadcrumbs--set aside.
Beat cream cheese, ricotta and Romano cheese with electric mixer.
Add eggs one at a time beating well after each addition.
Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
Layer in spring pan.
Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
Cool in pan.
Cover and wrap in plastic.
Refrigerate 8 hours or overnite.
Slide knife around edge of pan and remove to serve.

Nutrition Facts : Calories 212.1, Fat 18.3, SaturatedFat 10.2, Cholesterol 103.2, Sodium 269.4, Carbohydrate 4.7, Fiber 0.3, Sugar 1.9, Protein 7.8

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