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Spinach Pesto Cheesecake



  • 3/4 cup fine, dry breadcrumbs
  • 1/3 cup ground pine nuts or walnuts
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup butter or margarine, melted
  • 1 cup coarsely chopped fresh spinach
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup pine nuts or walnut pieces
  • 1 large clove garlic, cut in half
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground pepper
  • 1/3 cup olive oil
  • 24 ounces cream cheese, softened
  • 3 eggs
  • 1/4 cup milk
  • Garnish: pine nuts or walnut halves


  1. Combine breadcrumbs, ground pine nuts, the 1/4 cup Parmesan cheese and butter; press on bottom and 1 inch up sides of an 8-inch springform pan. Set aside.
  2. Position knife blade in food processor bowl; add spinach and next 5 ingredients. Top with cover; process until smooth.
  3. With processor running, pour oil through the food chute in a steady stream until mixture is blended.
  4. Beat cream cheese at high speed of an electric mixer until light and fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add milk and spinach mixture, mixing well.
  7. Pour mixture into the prepared pan.
  8. Bake at 300 degrees F for 1 hour or until the cheesecake is almost set.
  9. Turn the oven off, and partially open the oven door. Leave cheesecake in oven for 1 hour.
  10. Garnish, if desired, and serve immediately. Or let the cheesecake cool completely on a wire rack.
  11. Cover and chill.


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