Savory Pumpkin Basil Cheesecake Spread
User Reviews
5
Savory Pumpkin Basil Cheesecake Spread
Description
The recipe combines three soft cheeses—ricotta, cream cheese, and crumbled feta (or goat cheese)—whipped together with pureed pumpkin, fresh chopped basil, and green onions for herbal freshness. A pinch of sugar balances the savory elements. The mixture is baked in a foil-lined springform pan placed within a water bath or steaming setup to ensure gentle, even cooking and a smooth texture.
Once baked and cooled, the cheesecake-style spread is served with crackers, offering a creamy and subtly spiced appetizer. The used method avoids cracks and maintains moistness.
This spread is a seasonal variation on cheese dips, incorporating pumpkin’s mild flavor alongside fragrant basil. It works well as a snack or party spread during fall months and pairs nicely with light crisp crackers to balance its richness.
The original recipe suggests a water bath or an alternative steaming method to prevent overbaking. Skipping the egg reduces texture quality, so it’s important to include it for proper consistency.
Ingredients
- ½ cup ricotta cheese
- ½ cup cream cheese
- ⅓ cup feta cheese crumbled, or goat cheese
- 6 basil leaves chopped
- 2 TBSP green onion chopped
- 3 TBSP pumpkin pureed
- 8 Ritz crackers crushed
- 1 egg large
- ½ tsp sugar
- salt a pinch
- butter for greasing 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 8x8 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
- Use a water bath or place a baking dish filled with water beneath the cheesecake pan to maintain even cooking and prevent cracking.
- Including the egg is essential for the right texture; omitting it affects the final consistency and flavor.
- This recipe is adapted from Giada at Home and can be adjusted with goat cheese instead of feta if preferred.
- Nutrition facts are estimates and depend on the crackers and any additional toppings served with the spread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 66mg | 22% |
| Sodium | 217mg | 9% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1628IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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