Print Options:
Font Size
Font Style
Page Size

Shopping List Only
Color
Print Nutrition?


Design:
No DesignImage1Image2Image3Image4Image5Image6Image7Image8Image9Image10Image11

Note: if the design does not show up when you print, check your printer settings for "allow background printing"



Go Click to print Click To Print
Return To Recipe Return to Recipe
Add Your Own Notes



CDKitchen

Roasted Pepper Pesto Cheesecake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 24    |   Ready In: > 5 hrs

Ingredients:
non-stick cooking spray
2 tablespoons dry bread crumbs
1 package (15 ounce size) Ricotta cheese
1 package (8 ounce size) cream cheese, softened
1/3 cup grated fresh Parmesan cheese
1/8 teaspoon salt
1 dash ground red pepper
1 egg
1 teaspoon all-purpose flour
1 package (8 ounce size) sour cream
24 slices (3/4 ounce size) diagonally cut French bread baguette
24 roasted red bell pepper strips , optional
***Roasted Pepper Pesto***
1 cup fresh basil leaves
1/4 cup grated fresh Parmesan cheese
2 tablespoons pine nuts, toasted
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 pounds red bell peppers, roasted and peeled

Directions:
Preheat oven to 325 degrees F. Coat a (9-inch) springform pan with cooking spray; sprinkle breadcrumbs evenly over the bottom of pan.

Place Ricotta and cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add Parmesan cheese, salt, pepper, and egg; beat until well-blended.

Spoon 1 1/2 cups cheese mixture into prepared pan. Spread 1 cup Roasted Pepper Pesto over cheese mixture; top with remaining 1 1/2 cups cheese mixture. Bake at 325 degrees F for 1 hour.

Combine 1/4 cup Roasted Pepper Pesto, flour, and sour cream in a bowl; stir well. Spread sour cream mixture over cheesecake; bake an additional 10 minutes. Let cool.

Cover and chill. Cut into wedges; serve with baguette slices. Garnish with bell pepper strips, if desired.

For Roasted Red Pepper Pesto: Place all ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.

Store in airtight container in refrigerator up to 1 week. Serve remaining pesto with pasta or on grilled chicken or sauteed vegetables.

Recipe Location: https://www.cdkitchen.com/recipes/recs/77/RoastedPepperPestoCheesecak64413.shtml
Recipe ID: 34856

Nutrition:
per serving: 142 calories, 4g fat, 18g carbohydrates, 8g protein.

Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.