Pesto Cheesecake

Recipe by Richard-NYC

A savory red and green cheesecake perfect for a holiday buffet.

Top Review by yooper

I made this for our Christmas Eve get together. Fantastic recipe Richard. I couldn't find the pignoli nuts (or pine nuts) here so I just baked it plain. The green from the pesto and the red from the sun-dried tomatoes made this the perfect dish for the season! I love pesto, but my sister hates it...however, she went ape for this! The texture was very creamy and the flavors complemented each other nicely. I had a two hour road trip, and this was easy to transport, an added bonus! Thanks Rich...this will be a new Christmas Eve tradition with me!

Ingredients Nutrition


  1. Butter spring form pan, coat with breadcrumbs--set aside.
  2. Beat cream cheese, ricotta and Romano cheese with electric mixer.
  3. Add eggs one at a time beating well after each addition.
  4. Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
  5. Layer in spring pan.
  6. Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
  7. Cool in pan.
  8. Cover and wrap in plastic.
  9. Refrigerate 8 hours or overnite.
  10. Slide knife around edge of pan and remove to serve.

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