I don’t really know what to say right now. I don’t have anything exciting to write. There isn’t much going on.

Ok, wrong.

As I am writing this my brain is going a million miles an hour with how much is going on the next 2 weeks. Oh wow, the more I think about it the more I am overwhelmed with how much I have to do.The reality is, I might not have much to say about this cheesecake, but I have a lot to say about what’s going on in my life.

1. My husband got laid off. Ya, pretty sucky. It has been a few months of us knowing his last day was coming, actually we found out on the day our daughter was born that his job was terminated. Rad, right?! Actually, it’s not so bad. Our value has always been for one of us to stay home when we have kids. We realize this is the goal, but might not always be the reality. For now my husband will be able to be home with Waverly, until he finds a new job obviously. Really, him being laid off is a blessing in some ways. We can still pay the bills and he gets to have time with our first daughter that he will never get again. So neat! So we are ok with it!

2. I go back to work in 2 weeks, wah wah. No need to go into detail here, this just sucks!

3. I just got an order for 10 savory cheesecakes they want by next week. And Easter is at our house, which means lots of cooking and cleaning need to happen, ASAP. My kitchen is going to be working overtime this week. I better start my to-do list so I can stay organized!

Ok, now for the cheesecake. It’s awesome! I love pesto, LOVE it. So this is the perfect savory cheesecake. Simple, but insanely delicious! My fave pesto from a jar is from Costco, go figure. $10 for a huge jar, can’t go wrong!


Pesto Parmesan Cheesecake


  • 1 cup bread crumbs
  • 6 tbsp butter, melted
  • Filling:
  • 24 ounces cheese, room temperature
  • 1 cup parmesan cheese, grated at room temperature
  • 3 eggs
  • 2 tbsp flour
  • 1/4 cup sour cream
  • 2 garlic cloves, minced
  • 1/2 cup prepared pesto
  • Garnish:
  • 1/2 cup prepared pesto
  • 1/4 cup shaved parmesan


Preheat oven to 350 degrees.

Mix the bread crumbs and butter in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool.

*I tied to press some of the crumbs up the side of the pan. The end result was a crumbly mess. So only press the crumbs on the bottom of the pan, it makes for a prettier presentation also.

Turn up the oven to 450 degrees.

For filing, beat together the cream cheese, parmesan, garlic, eggs and sour cream until smooth. Pour half of filling onto the cooled crust. Gently spread the pesto over this. Spread remaining filling over pesto. Bake for 15 minutes then lower the oven temperate to 325 and bake for 1 hour, or until the center is set (so you can jiggle it and it stays mostly firm).

Cool in pan. With a knife, loosen the edges of the cheesecake from the pan. Cover and refrigerate at least 6 hours before serving. Can be made up to 5 days in advance.

Spread with remaining 1/2 cup pesto and parmesan before servings.

Serve with crackers, sliced baguette and veggies slices.


The inside of the cake had a nice pesto swirl, very pretty!