Menu Enter a recipe name, ingredient, keyword...

Herb & Roasted Pepper Cheesecake

By

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

Google Ads
Rate this recipe 4.5/5 (33 Votes)
Herb & Roasted Pepper Cheesecake 1 Picture

Ingredients

  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup whole milk ricotta cheese
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 3 eggs, lightly beaten
  • 1 1/2 cups roasted sweet red peppers, drained and finely chopped
  • 3/4 cup fresh basil, minced
  • 1/3 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

Details

Servings 16
Preparation time 10mins

Preparation

Step 1

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.

Review this recipe