Appetizers & Side Dishes

Pesto Cheesecake Recipe

Prep Time: 15 min  |  Cook Time: 45 min  |  Servings: 10  |  Calories: 232
41 Pesto Cheesecake 0
Prep Time
15 min
Cook Time
45 min
Servings
10
Calories
232

Ingredients
  • =Crust:
  • 2 eggs
  • 1/2 tsp. salt
  • 2 Tbsp. all-purpose flour
  • 1/2 cup half-and-half
  • 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
  • =Filling:
  • 3 Tbsp. butter or margarine, melted
  • 1/2 cup very finely chopped toasted pine nuts or walnuts
  • 1 cup fine dry bread crumbs
  • 1/3 cup homemade or prepared pesto sauce
Directions
  1. Lightly grease sides of 8 or 9-inch springform pan. Combine crust ingredients. Press evenly over bottom of pan. Refrigerate while preparing filling.
  2. Combine Ricotta cheese, half-and-half, flour and salt in large bowl of electric mixer. Beat until smooth. Add eggs, one at a time; blend until smooth. Pour over crust. Spoon pesto by teaspoonsful randomly over cheese mixture. Swirl into cheese mixture with knife for marbled effect.
  3. Bake in preheated 350°F oven 45 minutes or until center is just set. Cool in oven with door propped open 30 minutes. Remove to wire cooling rack. Cool to room temperature. Cut into thin slices.

Nutrition Facts
10 Servings
Amount Per Serving
Calories 232
% Daily Value*
Total Fat 15.3 grams
Saturated Fat 5.7 grams
Monounsaturated Fat 4.6 grams
Polyunsaturated Fat 3.6 grams
Cholesterol 67 milligrams
Sodium 355 milligrams
Total Carbohydrates 16 grams
Dietary Fiber 1 grams
Protein 9 grams
Vitamin A 69RE
Vitamin C 1mg 2%
Calcium 198mg 18%
Iron 1mg 6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
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