Pesto Swirled Cheesecake Food
PESTO SWIRLED CHEESECAKE
"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
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
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
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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- Grease the bottom and side of a 7- or 8-inch springform pan with the 1 tablespoon butter; set aside. Combine the bread crumbs and the 2 tablespoons Parmesan cheese. Sprinkle the bottom of the pan evenly with bread crumb mixture; set aside.
- For the filling, in a large bowl, beat the cream cheese, ricotta cheese, the 1/2 cup Parmesan cheese, the salt, and ground red pepper with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed just until combined. In a small bowl, combine half of the cream cheese mixture and the pesto. Spoon into the prepared pan. Spoon the remaining cream cheese mixture over.
- Place springform pan on a cookie sheet. Bake in a 375 degree F oven for 35 to 45 minutes or until center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Run a spatula around edge of cheesecake. Cool 30 minutes more. Remove side of pan. Cover and refrigerate for at least 3 hours or for up to 24 hours. Garnish with pine nuts and fresh basil. Serve with assorted crackers. Makes 18 appetizer servings.
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