Roasted Pepper Pesto Cheesecake

There will be some extra pesto left after making the cheesecakes. Toss it with pasta for a quick-and-easy supper.

Yield: 2 cheesecakes, 24 servings (serving size: 1 wedge cheesecake and 1 baguette slice).Note 1:
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 24%
  • Fat: 3.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.4g
  • Carbohydrate: 15.8g
  • Fiber: 0.8g
  • Cholesterol: 19mg
  • Iron: 0.8mg
  • Sodium: 256mg
  • Calcium: 81mg


  • Cooking spray
  • 2 tablespoons dry breadcrumbs
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 1 (8-ounce) block light cream cheese, softened
  • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
  • 1/8 teaspoon salt
  • Dash of ground red pepper
  • 1 egg
  • 1 1/4 cups Roasted Pepper Pesto, divided
  • 1 teaspoon all-purpose flour
  • 1 (8-ounce) carton fat-free sour cream
  • 24 (3/4-ounce) slices diagonally cut French bread baguette
  • 24 roasted red bell pepper strips (optional)


  1. Preheat oven to 325°.
  2. Coat 2 (7-inch) springform pans with cooking spray; sprinkle breadcrumbs evenly over the bottoms of pans.
  3. 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.
  4. Pour 3/4 cup cheese mixture into each prepared pan. Spread 1/2 cup Roasted Pepper Pesto over each layer; top each pesto layer with 3/4 cup cheese mixture. Bake at 325° for 45 minutes or until almost set.
  5. Combine 1/4 cup Roasted Pepper Pesto, flour, and sour cream in a bowl; stir well. Spread half of mixture over each cheesecake. Bake at 325° for 10 minutes. Remove cheesecakes from oven; let cool to room temperature. Cover and chill. Cut each cheesecake into 12 wedges; serve with baguette slices. Garnish with bell pepper strips, if desired.
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