Spinach Pesto Cheesecake

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Servings: 8 Difficulty: Intermediate
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A savory twist on classic cheesecake featuring a nutty crust and creamy spinach-pesto filling.
Spinach Pesto Cheesecake recipe image
Spinach Pesto Cheesecake recipe image
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Spinach Pesto Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 488.4

Description

This unique savory cheesecake combines the richness of cream cheese with the vibrant flavors of fresh spinach, garlic, and pine nuts. The crust, made from breadcrumbs and ground nuts, provides a satisfying crunch that contrasts beautifully with the smooth, custard-like filling. Perfect for brunch or as an elegant appetizer, this dish brings a sophisticated Italian flair to your table. It is surprisingly simple to make, requiring just a food processor and a springform pan. The result is a luxurious, herbaceous treat that is both comforting and refined, ideal for special gatherings or a gourmet weekend meal.

Ingredients

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. In a bowl, combine the breadcrumbs, 1/3 cup ground pine nuts or walnuts, and grated Parmesan cheese. Pour in the melted butter and mix until the crumbs are evenly moistened.
  3. Press the crust mixture firmly onto the bottom and about 1 inch up the sides of an 8-inch springform pan. Set aside.
  4. Place the position knife blade in the food processor bowl. Add the chopped spinach, pine nuts or walnut pieces, halved garlic clove, salt, and pepper. Process until the mixture is smooth.
  5. With the processor running, slowly pour the olive oil through the food chute in a steady stream until the pesto mixture is fully blended and emulsified.
  6. In a large bowl, beat the softened cream cheese at high speed using an electric mixer until it is light and fluffy.
  7. Add the eggs one at a time to the cream cheese, beating well after each addition.
  8. Mix in the milk and the prepared spinach-pesto mixture until just combined and smooth.
  9. Pour the filling into the prepared crust.
  10. Bake at 300 degrees F (149C) for 1 hour, or until the cheesecake is almost set (the center may still jiggle slightly).
  11. Turn off the oven and crack the oven door open slightly. Leave the cheesecake in the oven for an additional 1 hour to cool gradually.
  12. Remove the cheesecake from the oven and place it on a wire rack. Cover and chill in the refrigerator until ready to serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 488.4kcal
% Daily Value *
Total Fat 32.8g51%
Saturated Fat 8.6g43%
Cholesterol 13.2mg5%
Sodium 717.2mg30%
Total Carbohydrate 37.6g13%
Dietary Fiber 4.5g18%
Sugars 0.9g
Protein 13.7g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the cream cheese is fully softened to room temperature before mixing to avoid lumps.

You can garnish the slices with additional toasted pine nuts or walnut halves before serving.

This cheesecake can be stored covered in the refrigerator for up to 3 days.

If you prefer a stronger flavor, you can add a bit more garlic or fresh basil to the pesto mixture.

Keywords: spinach, pesto, cheesecake, cream cheese, pine nuts, walnuts, parmesan, garlic, olive oil, breadcrumbs, buttermilk, eggs, baking, springform pan, savory, italian, brunch, appetizer, vegetarian, herbs
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