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

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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.

*** Explore more Pesto Swirled Cheesecake Recipes »

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islam fouda

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This cheesecake is a must-try for any cheesecake lover. It's unique, delicious, and sure to impress your guests.

Charito Austria

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I love the combination of flavors in this cheesecake. The pesto swirl adds a nice savory touch that complements the sweetness of the cheesecake perfectly.

Abdul Munhim

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This cheesecake is so creamy and smooth. It just melts in your mouth.

Lillian Pierson

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I love the way the pesto swirl looks in this cheesecake. It's so elegant and eye-catching.

Some Guy

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I've made this cheesecake several times now, and it's always a hit. It's a great recipe to have on hand for special occasions.

Godly Reptile

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This cheesecake is a little time-consuming to make, but it's worth it. The end result is a stunning and delicious dessert that will wow your guests.

Lukman Garven

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I'm not a fan of pesto, but I decided to try this recipe anyway. I'm so glad I did! The pesto swirl is subtle and doesn't overpower the cheesecake.

TIK TOK FAISO

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I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had.

Shima Mitra

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This cheesecake is so rich and decadent. I highly recommend serving it with a dollop of fresh whipped cream.

Angel Ward

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I used a gluten-free graham cracker crust for this recipe, and it turned out great. This cheesecake is now a favorite in my gluten-free household.

Ojong Pelagie

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I'm not a big fan of nuts, so I omitted the pine nuts from the pesto. It was still delicious!

Kayla Martin

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I love that this recipe uses fresh basil. It really gives the pesto swirl a bright, summery flavor.

Anjiv Bindra

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This cheesecake is perfect for any occasion. It's impressive enough for a special dinner party, but it's also easy enough to make for a weeknight dessert.