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Spinach Pesto Cheesecake




  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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