Pesto Cheesecake

PAllenSmith's picture

Feb. 14, 2018

This pesto cheesecake is a savory take on a traditional cheesecake, and boy is it satisfying!


For the crust:
Bread crumb 1/4 Cup (4 tbs)
Parmesan 2 Tablespoon
Olive oil 1 Tablespoon
For the pesto:
Pine nuts 1/4 Cup (4 tbs)
Fresh basil 1 1/2 Cup (24 tbs)
Parmesan 1 1/2 Cup (24 tbs)
Olive oil 2 Tablespoon
Garlic 1 Clove (5 gm)
Salt To Taste
Pepper To Taste
For the filling:
Package cream cheese 16 Ounce (2 packages of 8 ounce each)
Ricotta 1 Cup (16 tbs)
Hot sauce 1/4 Teaspoon
Eggs 3 Large
Pine nuts 2 Tablespoon (for topping)



1.Preheat the oven at 325 degrees.


2.Grease 9 inches pan.

3.Combine crust ingredients and blend until smooth.

4.Coat pan with mixture.

5.Combine pesto mixture and blend until smooth.

6.Combine filling mixture except eggs and blend until smooth.

7.Add eggs gradually.

8.Combine 1/2 with pesto.

9.Coat pan with mixture

10.Coat pan with the other half of the filling mixture.

11.Top with pine nuts.

12.Bake 40 to 45 min.

13.Cool until firm.


14.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6