Pesto Cheesecake

"A savory red and green cheesecake perfect for a holiday buffet."
photo by Hey Jude photo by Hey Jude
photo by Hey Jude
Ready In:




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

Questions & Replies

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  1. 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!
  2. gknobis
    This appetizer is amazing! Every time I take it somewhere people ask me for the recipe! I make it in a 7inch springform pan, so it's taller, and I serve it on a pedestal cake plate and looks beautiful! I add some fresh basil on top for garnish. So much more "gourmet" than the usual ho-hum cheese plate.
  3. Lightly Toasted
    I love this recipe! I have been making it for years as a light supper, or appetizer for a dinner party. "Mellow" isn't the right word, but it's the best I can come up with. The blend of flavors is delicions and savory.
  4. Hey Jude
    I made this to take to work and it was a big success, everyone loved it, some spread the mixture on crackers. This is so easy to make and transports very well, as Yooper mentioned. I followed the recipe exactly, using homemade sun-dried tomatoes and store-bought pesto. thanks Richard, this is really tasty!



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