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Savory Pumpkin Basil Cheesecake Spread

Name: Savory Pumpkin Basil Cheesecake Spread
Prep time: 10 min
Cook time: 50 min
Total time: 240 min
Ingredients: 1/2 cup ricotta cheese; 1/2 cup cream cheese; 1/3 cup crumbled feta or goat cheese; 6 chopped basil leaves; 2 TBSP chopped green onions; 3 TBSP pureed pumpkin; 8 Ritz crackers (crushed); 1 large egg; 1/2 tsp sugar; a pinch of salt; butter to grease the pan; a drizzle of extra virgin olive oil; 4 or 4 + 1/2 inch spring-form pan; a baking dish of any type (around 8x8 in size); a food processor

Published: October 13, 2011Updated: March 1, 2022Author: Jenn Laughlin

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Savory Pumpkin Basil Cheesecake FTW! This easy make-ahead appetizer is perfect for parties and potlucks! Not only does it look impressive, but it’s addictively delicious!

This fluffy and savory spread only takes 10-15 minutes of actual prep work… now that’s how I like to bake! The majority of the time it’s in the oven or cooling in the fridge.

Hellooooo easy make-ahead appetizer for parties & potlucks!

Savory Pumpkin Basil Cheesecake Spread

Pumpkin Cheesecake Spread :: always a hit at parties!

Savory Pumpkin Basil Cheesecake Spread

Though the prep-work is super speedy, leave enough time for this beauty to bake for 50 minutes, sit for an hour, and chill for 3 hours. It’s a tried and true cheesecake method that yields perfect results!

5 from 7 votes

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Course: Appetizer

Cuisine: American

Keyword: Savory Pumpkin Basil Cheesecake

Prep Time: 10 minutes

Cook Time: 50 minutes

Resting Time: 3 hours

Total Time: 4 hours

Servings: servings

Author: Jenn Laughlin – Peas and Crayons

Ingredients

1/2 cup ricotta cheese
1/2 cup cream cheese
1/3 cup crumbled feta or goat cheese
6 chopped basil leaves
2 TBSP chopped green onions
3 TBSP pureed pumpkin
8 Ritz crackers crushed
1 large egg
1/2 tsp sugar
a pinch of salt
butter to grease the pan
a drizzle of extra virgin olive oil

Gadgets Utilized:

4 or 4 + 1/2 inch spring-form pan
a baking dish of any type around 8×8 in size
a food processor

Instructions

Preheat oven to 350 degrees F.
Measure out your cheeses and allow to reach room temperature along with one large egg
Prep your mini springform pan by lining the bottom with parchment paper and lightly greasing the sides with butter.
Next wrap the outside of the pan in one layer of heavy duty foil or two layers of regular foil. To do this, cut two large squares of foil, place the pan on top, centered, and fold to make a barrier along the bottom and sides, leaving the top open for your cheesecake.
Place the pan in a baking dish and set aside.
Combine cream cheese, ricotta, and feta in your food processor. Pulse to gently mix.
Next add your egg, sugar, pumpkin and a pinch of salt and pulse again.
Whatever you do, don’t skip the egg, I did a few rounds of recipe testing with this and the egg-less version just didn’t have the right texture/taste.
Lastly, add the chopped green onion and torn/chopped basil to the mixture and pulse gently to mix.
I decided to mimic a cheesecake even further and add the traditional cracker crust to the bottom, using savory Ritz crackers instead of sweet graham crackers. Crush crackers and combine with a 1/2 Tablespoon or so of melted butter. Spread evenly onto the parchment paper at the bottom of your spring-form pan and top with your cheesecake mixture.
Place your spring-form pan inside your baking dish and fill with enough hot water to reach about 1/3 of the way up the cheesecake pan.
Bake at 350 degrees Fahrenheit for 50 minutes.
When finished, the cheesecake will be golden around the edges and wiggle a little when gently shaken.
Turn off the oven but leave the cheesecake to cool down slowly in the oven for an hour to prevent cracking.
After an hour has passed, cover with saran wrap and place the cheesecake in the fridge for a minimum 3 hours to set the shape.
It can be chilled in the fridge up to 2 days before serving, making this a perfect make-ahead appetizer!
After carefully removing from the pan, plate and serve room temperature. Leave out for 30-60 min before serving with crusty toasted bread or your favorite crackers. Drizzle with olive oil and top with basil leaves before serving for a glossy and tasty garnish!

Notes

If you’re new to or nervous about using a water bath for this cheesecake, an easy alternative is to place a baking dish filled halfway with water in the rack directly below the rack the cheesecake sits on. The only downside to this steaming method is that sometimes your cheesecake may crack a little.

adapted from Giada at Home

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 157kcal, Carbohydrates: 5g, Protein: 6g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 66mg, Sodium: 217mg, Potassium: 73mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1628IU, Vitamin C: 1mg, Calcium: 114mg, Iron: 1mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

You will totally want to invest in one of these bad boys to make this Savory Pumpkin Basil Cheesecake:

Scoop up this adorable 4 inch spring-form pan at Michael’s craft store for $3 with one of their printable coupons. You can also pick up a trio for around $8 on amazon.com. The recipe will work with both a 4-inch and a 4 + 1/2 inch pan. Between this recipe and my savory spinach and artichoke cheesecake recipe, I’ve gotten so much use out of mine over the years it’s borderline ridiculous.

This savory pumpkin cheesecake spread is SO SO SO GOOD!

I knew when I snuck a taste from the food processor that it was going to rock… but the second I could smell it in the oven, I had to refrain from popping a squat infront of it to anxiously await my snack. It smells fabulous and tastes even better!

Especially on crusty bread… *cue angels singing*

If you are one of the lucky ladies who live here and are reading this, I’m totally making you this spread. Its RIDICULOUSLY good! Though it takes some time to bake, you don’t have to babysit this at all! Just set a timer and go about your day.

You’ll put in maybe 10-15 minutes of actual effort for a savory cheesecake that looks and tastes like it should be served in a fancy restaurant. In fact, one of my favorite restaurants back in Florida serves a savory artichoke cheesecake that this recipe beats the pants off of.

If you’re throwing a party or attending a potluck of sorts this holiday season, totally make/bring this instead of a store bought cheese spread. It’s light and fluffy with fantastic flavor!

If you get a chance to try this savory Pumpkin Basil Cheesecake Spread, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS #PEASANDCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!

Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.

About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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