Savory Basil Pesto Cheesecake Dip combines the richness of cream cheese and ricotta with the bold flavor of basil pesto to create an irresistible appetizer that’s perfect for any occasion. Whether it’s a dinner party or a casual family gathering, this show-stopping dish will have everyone coming back for more!
Why I Love This Recipe
- Out-of-this-World Flavors: The blend of velvety ricotta and cream cheese with the basil pesto creates a flavor combo that you won’t be able to get enough of.
- Crowd-Pleaser: This recipe is great for a get together where you need to please a variety of tastes. Both adults and kids love this dip which is always a win-win!
- Easy-to-Make: Once you get the ingredients together for this dip, it’s just a matter of mixing them all together, pouring them into a dish and then baking it!
How to Make Savory Basil Pesto Cheesecake Dip
The Ingredients
- Butter
- Breadcrumbs or panko
- Parmesan cheese, grated
- Basil pesto
- Ricotta cheese
- Cream cheese
- Eggs
- Kosher salt
- Crackers or sliced baguette for serving
The Instructions
1. Preheat: Preheat oven to 350°F.
2. Prep Baking Dish: Brush a 6-inch spring form pan (or parchment lined 8×8-baking dish, pie pan or 6 inch cake pan) with 1 tablespoon of melted butter.
3. Mix Parmesan and Breadcrumbs: In a small bowl, combine parmesan cheese and breadcrumbs and coat the buttered dish with the mixture.
4. Combine Remaining Ingredients: In a separate bowl, mix the remaining ingredients until smooth and pour into the dish.
5. Bake: Bake for 45-55 minutes until the center is set. Allow to cool before cutting and/or releasing cheesecake from the spring form.
6. Garnish and Serve: Garnish with fresh basil leaves or tomatoes and serve with a sliced baguette or crackers.
Tips for Making Savory Basil Pesto Cheesecake Dip:
- Perfecting the Crust: To get the delightful crunch in your dip, make sure you evenly coat the buttered dish with the breadcrumb and Parmesan mixture. Press it gently against the sides and bottom for a uniform crust.
- Balancing Flavors: Don’t forget to taste your mixture before baking. Adjust the amount of salt if necessary and keep in mind that the Parmesan cheese and pesto will already add some saltiness. If you’re feeling adventurous feel free to experiment with other spices or herbs to change up the flavor profile.
- Temperature and Timing: Getting the perfect set in the center is crucial for this dip. You want it to be the consistency of a cheesecake almost so that it can stand on its own once it’s removed from the dish you bake it in. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs when it’s ready!
- Top Browning Too Quick: If the top of your dip is browning too quickly, you can cover it loosely with aluminum foil to prevent overcooking while the center sets.
FAQs for Savory Basil Pesto Cheesecake Dip
- Can I prepare this dip in advance? For sure! You can prepare the dip ahead of time and keep covered and refrigerated until you’re ready to bake it. When you are, allow it to come to room temperature for about 30 minutes before baking for the best results.
- Can I save leftovers? Absolutely! If you have any leftovers, transfer them to an airtight container and store in the refrigerator for up to 3 days.
- What do I serve with Savory Basil Pesto Cheesecake Dip? I like to serve this dip with a medley of crackers or toasted baguette slices!
More Crowd-Pleasing Appetizers
- Air Fried Artichoke Hearts with Creamy Garlic Dip
- Cucumber Stackers
- Coconut Baked Shrimp
- Easy Cheeseburger Sliders
- Red Beet and White Bean Hummus
Whether you’re looking to impress your friends at a dinner party or create some cozy moments with your family, this dish will be your new go-to. Let me know in the comments if you have any questions and tag me on social media if you make this dish!
Images by Ivan Solis
Savory Basil Pesto Cheesecake Dip
Ingredients
- 1 tablespoon butter, melted
- 2 tablespoons breadcrumbs or panko
- 2 tablespoons parmesan cheese, grated
- 1/2 cup basil pesto
- 1 cup ricotta cheese
- 8 ounces cream cheese, softened
- 2 eggs
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350°F.
- Brush a 6-inch spring form pan (or parchment lined 8×8-baking dish, pie pan or 6 inch cake pan) with 1 tablespoon of melted butter.
- In a small bowl, combine Parmesan cheese and breadcrumbs and coat the buttered dish with the mixture pressing gently against the bottom and sides to get a uniform crust.
- In a separate bowl, mix the remaining ingredients until smooth and pour into the dish.
- Bake for 45-55 minutes until the center is set.
- Allow to cool before cutting and/or releasing cheesecake from the spring form.
- Garnish with fresh basil leaves or tomatoes and serve with a sliced baguette or crackers.
Definitely THE most delicious recipe I have ever made! I learned about Weelicious at MOPS and they asked me to make it for breakfast next week for the group!
you can use a pie dish too!! 🙂
What an awesome recipe. I am super bummed that I don’t have a springform pan so I can’t try it myself. Congrats, Tanya! 😀
Wow!! Sounds very tasty. I’ll definitely try this.
I’ve made it with both fresh and store bought pesto. I usually serve it as an appetizer and it actually freezes pretty well too.
I think it’s supposed to be an appetizer, like to take to a Christmas party or other gathering. Looks delicious! Can’t wait to try it.
What else would you serve with this? Is it a side dish? Sounds super yummy and fairly easy. 🙂 Thanks for sharing!
Yeah, my basils are all dried up for winter so I’m going to make this yummy cheesecake I harvest fresh ones. Continue posting great recipes! 🙂
Sounds great, and not sweet! I would add some frozen spinach!
I actually bought it 🙂 Since we ran out of the fresh made one.
I bought the pesto, but you could also use the weelicious recipe for basil pesto!
Sounds interesting! Did you make your own pesto or buy it (seeing as it is winter and basil is not as easy to find)…