Red Pepper Cheesecake

A round of red pepper cheesecake, topped with apricot jam and surrounded by crackers.

Despite the apricot topping, this is a savory dish, not a dessert, and it’s a knockout addition to an appetizer buffet. Feel free to experiment with other jams for the topping to suit your mood or the season. Be sure to pat the red bell peppers dry with paper towels and don’t chop them too fine or they’ll turn the cheese filling pink.–Giada De Laurentiis

LC Just The Right Size Note

So this recipe calls for a rather wee 4 1/2-inch springform pan, which is a tad, well, not so common. This savory cheesecake is definitely worth the small investment, though. Not too big. Not too small. Just the right size.

Red Bell Pepper Cheesecake

  • Quick Glance
  • 25 M
  • 5 H, 25 M
  • 4 to 6 servings

Special Equipment: 4 1/2-inch round springform pan

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  • 4 ounces ricotta cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 ounces goat cheese, at room temperature
  • 1 tablespoon sugar
  • 1 egg
  • Kosher salt
  • 2 jarred roasted red bell peppers, cut in thin strips and halved (about 1/2 cup)
  • 4 pitas
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 1/4 cup apricot jam
  • 1 to 2 teaspoons hot water


  • 1. Preheat the oven to 350°F (175°C). Wrap the outside of a 4 1/2-inch round springform pan with 2 layers of heavy-duty foil.
  • 2. Place the ricotta, cream cheese, and goat cheese in a food processor and pulse to mix. Add the sugar, egg, and a pinch of salt and pulse a few times until well mixed and thick and creamy. Fold in the red pepper strips with a rubber spatula. Pour the cheese mixture into the springform pan.
  • 3. Place the springform pan in a roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold). Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
  • 4. To make the pita chips, preheat the oven to 350°F (175°C).
  • 5. Cut the pitas into 8 triangles each (like a pie). Place the triangles on rimmed baking sheets. Drizzle the triangles with the olive oil and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
  • 6. To serve, combine the jam and the hot water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the spring-form pan and place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve the pita chips alongside.

Recipe Testers Reviews

This was a big hit served as a mid-day snack. My guests loved it, although I would have preferred it a little tangier and will up the goat-cheese ratio next time. Also, I thought the ricotta made it just the slightest bit weepy, so I’ll choose a drier brand or let it drain a little before using.

This is an easy, delicious, unusual, and beautiful appetizer to serve. The apricot jam topping adds just the perfect amount of sweetness. The homemade pita chips are the ideal accompaniment. It’s so good you might have to make two cheesecakes or double the recipe as my dinner party of four ate the whole thing in a manner of minutes.

A delicious treat well worth making. The texture was luscious and the red flecks make the dish beautiful to look at. I love the sweet and savoury flavours together. The pita crisps are a great idea, as the cheesecake alone would be rich.

I had great success with this recipe! I actually made it twice, once for a party and once for my coworkers, and it got raves both times. It’s very easy, and I think it’s worthwhile to get the pan that it called for because it really adds to the presentation. Easy and delicious.

I tend to enjoy savory cheesecakes more than sweet cheesecakes. This one is a winner. It’s a creamy, savory treat that’s perfect as an appetizer or even lunch. I love the combination of cream, ricotta, and goat cheeses. The roasted red peppers give it a mild sweetness. I think it does need a crust though, for a contrast in texture. Crushed bagel chips or seasoned breadcrumbs would be a nice touch. All in all, I loved it.

This savory cheesecake recipe was very simple to make and easy to double; I took this, with a few other appetizers, to a wine tasting dinner that my husband and I are a part of. What nice is I was able to prep it in the morning, bake, cool, and then let it sit in the fridge until party time. We served it with the pita chips stated in the recipe, and rice chips, which we all actually liked better. Overall, this is a very simple recipe and well worth getting the right size pan for.

A few tips:
1. Make sure that you really dry off the jarred red peppers, so that your cheesecake doesn’t turn pink, I found I was able to chop them into pretty small pieces without it effecting the color.

2. I learned in a baking class years ago to make sure that you have a smooth top on any cake is to spin the pan or lightly tap the pan on the counter.

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