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Savory Pumpkin Basil Cheesecake Spread
5 from 21 votes

Savory Pumpkin Basil Cheesecake Spread

This Savory Pumpkin Basil Cheesecake Spread blends ricotta, cream cheese, and feta with pureed pumpkin, fresh basil, and green onions. Baked in a springform pan and served with crackers, it offers a creamy, herbaceous dip with a subtle pumpkin sweetness.

Prep Time
10 mins
Cook Time
50 mins
Additional Time
3 hrs
Total Time
4 hrs
Servings: 6 servings
Calories: 157 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Measure out your cheeses and allow to reach room temperature along with one large egg
  3. Prep your mini springform pan by lining the bottom with parchment paper and lightly greasing the sides with butter.
  4. 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.
  5. Place the pan in a baking dish and set aside.
  6. Combine cream cheese, ricotta, and feta in your food processor. Pulse to gently mix.
  7. Next add your egg, sugar, pumpkin and a pinch of salt and pulse again.
  8. 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.
  9. Lastly, add the chopped green onion and torn/chopped basil to the mixture and pulse gently to mix.
  10. 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.
  11. 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. 
  12. Bake at 350 degrees Fahrenheit for 50 minutes.
  13. When finished, the cheesecake will be golden around the edges and wiggle a little when gently shaken.
  14. Turn off the oven but leave the cheesecake to cool down slowly in the oven for an hour to prevent cracking.
  15. 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.
  16. It can be chilled in the fridge up to 2 days before serving, making this a perfect make-ahead appetizer!
  17. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 157

% 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.