This adorable Pesto Cheesecake Christmas Wreath is the make-ahead appetizer recipe you need to impress at any holiday party!
Prep Time1 hourhr
Total Time1 hourhr
Course: Appetizer
Cuisine: American
Keyword: how to make pesto cheesecake, pesto cheesecake, pesto cheesecake recipe
Servings: 12Servings
Calories: 144kcal
Ingredients
For a 4-5’’ Cheesecake Pan:
One8-ounce portion cream cheesesoftened
⅓cupbuttersoftened to room temperature
¼teaspoonsalt
¼teaspoonpepper
One2-ounce portion cream cheesesoftened
¼cupbasil pestohomemade or store-bought
Optional: dark green food coloring
One2-ounce portion cream cheesesoftened
½cupsundried tomatoesdrained
2tablespoonstomato paste
Freshly grated Parmesan cheese
Fresh rosemary sprigs
Reserved sundried tomatoes OR reserved sundried tomato spreadfor piping
For a 6’’ Cheesecake Pan:
Two8-ounce portions cream cheesesoftened
¾cupbuttersoftened to room temperature
½teaspoonsalt
½teaspoonpepper
One3-ounce portion cream cheesesoftened
½cupbasil pestohomemade or store-bought
Optional: dark green food coloring
One3-ounce portion cream cheesesoftened
¾cupsundried tomatoesdrained
⅓cuptomato paste
Freshly grated Parmesan cheese
Fresh rosemary sprigs
Reserved sundried tomatoes OR reserved sundried tomato spreadfor piping
For a 9-10’’ Cheesecake Pan:
Three8-ounce portions cream cheesesoftened
1cupbuttersoftened to room temperature
1teaspoonsalt
1teaspoonpepper
One5-ounce portion cream cheesesoftened
⅔cupbasil pestohomemade or store-bought
1 5-ounce portion cream cheesesoftened
1 ¼cupsundried tomatoesdrained
⅔cuptomato paste
Freshly grated Parmesan cheese
Fresh rosemary sprigs
Reserved sundried tomatoes OR reserved sundried tomato spreadfor piping
Instructions
Prepare your cheesecake pan by spraying the bottom and sides with cooking spray. Set aside.
In the bowl of a food processor or blender, combine the first portion of cream cheese, butter, salt and pepper until smooth and creamy. Transfer to a bowl and set aside.
In the same food processor or blender, combine the second portion of cream cheese and the pesto. Blend until smooth. Transfer to a bowl and set aside. If desired, add 2-3 drops of dark green food coloring gel to make the green color more vibrant.
Clean the bowl of the food processor or blender. Add the remaining portion of cream cheese, drained sundried tomatoes, and tomato paste. Blend until smooth. Transfer to a bowl and set aside.
Using an offset spatula or spoon, spread ⅓ of the cream cheese and butter mixture into the bottom of the prepared pan. Place in the freezer for 10 minutes.
Remove pan from freezer. Spread the sundried tomato mixture on top of the white cream cheese mixture. Freeze for 10 minutes.
Spread another ⅓ of the white cream cheese mixture on top of the sundried tomato mixture. Freeze for 10 minutes.
Spread the pesto cream cheese mixture on top of the white cream cheese mixture. Freeze for 10 minutes.
Finish by spreading the remaining white cream cheese mixture on the very top. Refrigerate until ready to garnish and serve (up to 2 days) OR freeze up to one month. To thaw, place in the refrigerator overnight or until ready to garnish and serve.
To garnish and assemble:
Place the cheesecake on the platter or tray you wish to serve it on. Grate fresh Parmesan cheese onto the top of the cheesecake. Carefully remove the outer ring. Place sprigs of fresh rosemary around the top to make a wreath. Carefully press them into the top to anchor them. Place reserved sundried tomatoes between the rosemary sprigs to create the look of holly. You can alternatively pipe holly berries between the rosemary with reserved sundried tomato cream cheese spread. Serve with crackers, baguette toasts, or crudite.
Notes
To serve 5-10 people, make the 4-5'' pan recipe.
To serve 10-25 people, make the 6'' pan recipe.
To serve 25-50 people, make the 9-10'' pan recipe.
To serve 50-100 people, make one 4-5'' pan recipe and one 9-10'' pan recipe and create a multi-layer cake.