The best delicious Pesto Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pesto Cheesecake recipe today!
Hello my friends, this Pesto Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Pesto Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Pesto Cheesecake.
What Makes This Pesto Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pesto Cheesecake.
Ready to make this Pesto Cheesecake Recipe? Let’s do it!
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-PESTO-
3 c Fresh basil leaves, washed 1 c Pine nuts or walnuts
-and dried 1 c Extra virgin olive oil
6 lg Cloves garlic, peeled and 1 c Freshly grated Parmesan
-chopped -cheese
CHEESECAKE
1 c Breadcrumbs made from toast 4 ea Eggs
-(approx. 6 slices) 1/2 c Heavy cream
1/2 c Grated Parmesan cheese Oil-packed sund-dried
1/2 c Butter, melted -tomatoes, drained and
4 ea Packages (8 oz. each) cream -chopped
-cheese Crackers or French bread
Combine basil, garlic and nuts in food processor. Chop roughly.
While chopping, add olive oil in a steady stream. Add cheese and
blend. Combine bread crumbs, Parmesan cheese and butter. Toss to
blend; press into bottom of 9-inch springform pan. Bake 5 to 10
minutes at 325 degrees F.
Beat cream cheese until smooth. Beat in eggs, cream and 2 cups of
pesto. Pour into pan and bake for one hour or until set. Chill.
Before serving, run a knife around edge of pan; remove sides of pan.
Garnish
with sun-dried tomatoes. Serve with crackers or thin slices of french
bread.
Note: The pesto freezes well. 15 to 30 servings.
TO ALL
Yields
1 servings
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