HERB & ROASTED PEPPER CHEESECAKE

Herb & Roasted Pepper Cheesecake image

Roasted red peppers and fresh herbs basil, chive and thyme add notes of sweetness, licorice and a hint of peppery finish in ways that will surprise you. Add a drizzle of oil just before serving, and pass the pita chips. -Laura Julian, Amanda, Ohio

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 24 servings.

Number Of Ingredients 14

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Ingredients

3 packages (8 ounces each) cream cheese, softened
3/4 cup whole-milk ricotta cheese
1-1/2 teaspoons salt
3/4 teaspoon pepper
3 eggs, lightly beaten
1-1/2 cups roasted sweet red peppers, drained and finely chopped
3/4 cup minced fresh basil
1/3 cup minced fresh chives
3 tablespoons minced fresh thyme
3 tablespoons crumbled cooked bacon
3 garlic cloves, minced
1 tablespoon olive oil
Roasted sweet red pepper strips and additional minced chives, optional
Baked pita chips

Steps:

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan., Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.

Nutrition Facts : Calories 134 calories, Fat 12g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 333mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.