Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Savory Pesto and Parmesan Cheesecake with Pine Nuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 87 reviews
  • Author: Ivy
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Savory Cheesecake recipe combines creamy cheeses with aromatic pesto and a crunchy pine nut topping, baked to perfection for a unique appetizer or snack. Featuring a crispy Parmesan breadcrumb crust and layers infused with fresh basil and cayenne pepper for a subtle kick, this dish is perfect for entertaining or elevating any meal.

Ingredients

Crust

  • 1 tablespoon butter (softened)
  • 1/4 cup dry bread crumbs
  • 2 tablespoons Parmesan cheese (shredded)

Cheesecake Filling

  • 2, 8 ounce packages cream cheese (softened)
  • 1 cup Ricotta cheese
  • 1/2 cup Parmesan cheese (shredded)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (ground)
  • 3 eggs
  • 1/2 cup pesto sauce (fresh or jarred)

Topping and Garnish

  • 1/3 cup pine nuts (chopped)
  • 1/2 cup fresh basil (for garnish)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F. Using a small piece of waxed paper, evenly spread the softened butter on the bottom and sides of a 9-inch springform pan to grease it thoroughly.
  2. Create Bottom Crust: In a small bowl, combine the bread crumbs with two tablespoons of shredded Parmesan cheese. Sprinkle this mixture evenly over the buttered bottom of the pan, pressing lightly so it adheres, forming a thin crust layer.
  3. Mix Cheese Base: In a large mixing bowl, blend softened cream cheese, Ricotta cheese, 1/2 cup Parmesan cheese, salt, and ground cayenne pepper until smooth and well combined. Incorporate the eggs one at a time, blending after each addition to achieve a silky consistency.
  4. Separate Cheese Mixture: Scoop about half of the cream cheese mixture into a separate medium-sized bowl and set aside for later layering.
  5. Add Pesto: Mix the pesto sauce into the remaining cream cheese mixture in the large bowl until evenly combined. Then pour this pesto-infused mixture over the prepared breadcrumb crust in the springform pan, spreading it evenly to cover the bottom.
  6. Top Layer: Gently spoon the reserved plain cream cheese mixture on top of the pesto layer, smoothing it carefully to create a neat upper layer on the cheesecake.
  7. Apply Topping and Bake: Sprinkle chopped pine nuts evenly over the cheesecake’s surface. Place the pan in the preheated oven and bake for about 45 minutes, or until the center no longer jiggles when carefully shaken.
  8. Cool and Remove Pan: Remove the cheesecake from the oven and run a sharp knife around the edges to loosen it from the pan sides. Let it cool completely on a wire rack. Once cooled, remove the outer ring of the springform pan.
  9. Chill and Serve: Transfer the cheesecake onto a serving platter. Allow it to chill for at least one hour or refrigerate overnight for best flavor. Slice into slim wedges and garnish with fresh basil leaves. Serve with sturdy crackers and fresh vegetables.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the mixture.
  • Use fresh pesto for a brighter flavor, but jarred pesto works well too.
  • Allow the cheesecake to chill thoroughly before slicing to maintain clean cuts.
  • Substitute pine nuts with walnut or pecan pieces if preferred.
  • For a spicier kick, increase cayenne pepper slightly or add a pinch of red pepper flakes.

Find it online: https://ivysrecipes.com/savory-pesto-and-parmesan-cheesecake-with-pine-nuts-recipe/