Appetizer Cheesecake Recipes
Pesto Cheesecake
This can be used as an appetizer, served with crackers.
Ingredients
- 1 package fresh basil, about 1/2 cup
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/3 cup olive oil
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon butter
- 1/4 cup dry bread crumbs
- 2 tablespoons Parmesan cheese, grated
- 16 ounces cream cheese
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 3 large eggs
- 1/4 cup pine nuts
Instructions
- Finely chop first three ingredients in food processor.
- With motor still running, pour olive oil slowly down feed tube; process until well incorporated.
- Add 1/2 cup grated Parmesan cheese and blend well. (If desired use 1/2 cup commercial pesto sauce.)
- Heat oven to 325 degrees F.
- Rub butter over bottom and sides of 9 inch springform pan.
- Mix breadcrumbs with 2 tablespoons Parmesan cheese and coat pan with the crumb mixture.
- Using an electric mixer, beat cream cheese, ricotta cheese, Parmesan cheese, salt and cayenne in a large bowl until light.
- Add eggs one at a time, beating well after each addition.
- Transfer half of mixture to medium bowl.
- Mix pesto mixture into remaining half.
- Pour pesto mixture into prepared pan; smooth top.
- Carefully spoon plain mixture over; gently smooth top.
- Sprinkle with 1/4 cup pine nuts and bake until center no longer moves when pan is shaken, about 45 minutes.
- Transfer to rack and cool completely.
- Cover tightly with plastic wrap and refrigerate overnight.