Try this Spinach Pesto Cheesecake recipe, or contribute your own.
Suggest a better descriptionCombine first 4 ingredients; press on bottom and 1 in. up sides of an 8-inch springform pan. Set aside. Position knife blade in food processor bowl; add spinach and next 5 ingredients. Top with cover; process until smooth. With processor running, pour oil through food chute in a steady stream until mixture is blended. Beat cream cheese at high speed of an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition. Add milk and spinach mixture, mixing well. Pour mixture into prepared pan. Bake at 300 degrees F for 1 hour or until almost set. Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour. Serve immediately, or let cool on wire rack. Cover and chill. Garnish, if desired, with pine nuts or walnut halves.
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 261 | ||
Calories from Fat: 185 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 420mg | 129 % | |
Sodium 234.9mg | 8 % | |
Potassium 201.2mg | 5 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.8g | ||
Protein 14.4g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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