Sun Dried Tomato and Basil Cheesecake Appetizer
Elevate your appetizer game with this savory Sun-Dried Tomato and Basil Cheesecake, the ultimate crowd-pleaser for your next gathering. This creamy, savory twist on a traditional dessert features a luxurious blend of cream cheese, ricotta, and Parmesan, infused with the bold flavors of finely chopped sun-dried tomatoes and fresh basil. The cheesecake rests on a buttery panko breadcrumb crust, adding a satisfying crunch to each bite. Perfectly seasoned with garlic, salt, and pepper, this baked appetizer is as elegant as it is delicious. Serve it chilled or at room temperature with crackers or a sliced baguette for an unforgettable starter that’s both visually stunning and packed with Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 16 oz Cream cheese, softened
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese, grated
- 3 Eggs
- 1 cup Sun-dried tomatoes (in oil), finely chopped
- 0.5 cup Fresh basil leaves, finely chopped
- 2 cloves Garlic, minced
- 0.5 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 cup Panko breadcrumbs
- 2 tbsp Unsalted butter, melted
- optional Fresh basil leaves, for garnish
- optional Crackers or sliced baguette, for serving
Instructions
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a small bowl, combine the panko breadcrumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan to form a crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and ricotta cheese together until smooth and creamy.
Add the grated Parmesan cheese, eggs, minced garlic, salt, and pepper. Beat until fully combined and smooth.
Fold in the chopped sun-dried tomatoes and basil until evenly distributed throughout the mixture.
Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the center is set and slightly jiggles when shaken.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to allow it to fully set.
Before serving, carefully run a knife around the edges of the cheesecake and remove the springform ring.
Garnish with additional fresh basil leaves if desired. Serve chilled or at room temperature with crackers or sliced baguette.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.5 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 215 mg | 17% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 267 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
