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Mini Red Pepper-Pesto Cheesecakes
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Mini Red Pepper-Pesto Cheesecakes

1 Hour 43 Minutes
20 Min Prep
1 Hr 43 Min Cook
Steal the show at your next pot luck with these Mini Red Pepper-Pesto Cheesecakes. These unique pesto cheesecakes are perfect for the hors-d'oeuvres table.
What You Need
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8 servings
Original recipe yields 8 servings
30 thin wheat snack crackers, finely crushed (about 1/2 cup)
2 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 eggs
3 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup finely chopped roasted red peppers, divided
24 small fresh basil leaves
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Let's Make It
1
Heat oven to 325ºF.
2
Combine cracker crumbs and butter. Press onto bottoms of 24 mini muffin pan cups sprayed generously with cooking spray, adding about 1 tsp. crumb mixture to each cup.
3
Beat cream cheese in medium bowl with mixer until creamy. Add eggs 1 at a time, mixing on low speed after each addition just until blended.
4
Spoon half the cream cheese mixture into separate bowl; stir in pesto sauce. Add 3 Tbsp. peppers to remaining cream cheese mixture; mix well. Spoon 1 Tbsp. pesto mixture, then 1 Tbsp. pepper mixture into each muffin cup.
5
Bake 12 to 13 min. or until centers are almost set. Cool 10 min. Refrigerate 1 hour.
6
Run knife around cheesecakes to loosen from sides of cups; remove from pans. Garnish with basil leaves and remaining peppers to resemble holly leaves as shown in photo.
Kitchen Tips
Size Wise
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don't overdo it on calories.
Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
How to Test Cheesecake Doneness
To avoid overbaking the cheesecakes, check for doneness at the minimum baking time by gently shaking the pans. If the cheesecakes are done, the edges should be slightly puffed and fillings should be set except for a small area in the centers that will be soft and jiggly. Do not insert a knife into the centers as this may cause the cheesecakes to crack during cooling.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 27g
35%
Saturated Fat 15g
75%
Trans Fat 1g
Cholesterol 115mg
38%
Sodium 380mg
17%
Total Carbohydrates 8g
3%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 6g
12%
Vitamin A
35%
Vitamin C
2%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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