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Pesto Swirled Cheesecake Recipe

  • 24servings
  • 65minutes
  • 87calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsSelenium, Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup dry bread crumbs

  2. 5 tablespoons finely chopped pine nuts, toasted

  3. 2 tablespoons butter, melted

  4. FILLING:

  5. 1 carton (15 ounces) ricotta cheese

  6. 1/2 cup half-and-half cream

  7. 2 tablespoons all-purpose flour

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon garlic salt

  10. 2 eggs, lightly beaten

  11. PESTO TOPPING:

  12. 1/2 cup loosely packed basil leaves

  13. 2 tablespoons grated Parmesan cheese

  14. 1 tablespoon pine nuts, toasted

  15. 2 garlic cloves, peeled

  16. 2 tablespoons olive oil

  17. Assorted crackers

Instructions Jump to Ingredients ↑

  1. Pesto Swirled Cheesecake Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve with crackers. Refrigerate leftovers. Yield: 24 servings.

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