Herb & Roasted Pepper Cheesecake

Savory cheesecake is a perfect cheesy make-ahead-appetizer. Serve with your favorite crackers.

Herb & Roasted Pepper Cheesecake

Photo by Gammagirl J.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    (8-ounce) packages cream cheese, softened

  • ¾

    cup whole milk ricotta cheese

  • teaspoons salt

  • ¾

    teaspoon pepper

  • 3

    eggs, lightly beaten

  • cups roasted sweet red peppers, drained and finely chopped

  • ¾

    cup fresh basil, minced

  • cup fresh chives, minced

  • 3

    tablespoons fresh thyme, minced

  • 3

    tablespoons cooked bacon, crumbled

  • 3

    garlic cloves, minced

  • 1

    tablespoon olive oil

  • Roasted sweet red pepper strips and additional minced chives,

  • optional for garnish

  • Baked pita chips

Directions

Place a greased 9-inch springform pan on a double thickness of heavy- duty foil (about 18 in. square). Securely wrap foil around pan. Place the cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add the red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 inch of boiling water to larger pan. Bake at 350°F for 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.


Nutrition

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