Best 5 Roasted Red Pepper Cheesecake With Orange Glaze Recipes

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Unveil a culinary masterpiece that tantalizes taste buds and captivates the senses—the Roasted Red Pepper Cheesecake with Orange Glaze. This extraordinary dish seamlessly blends the vibrant flavors of roasted red peppers with the creamy indulgence of cheesecake, while the orange glaze adds a burst of citrusy sweetness. Intriguing and unexpected, this savory cheesecake will leave a lasting impression on your palate.

Prepare to embark on a culinary journey with three exceptional recipes, each showcasing a unique twist on this innovative dish. The first recipe presents the classic Roasted Red Pepper Cheesecake with Orange Glaze, a harmonious balance of flavors and textures. The second recipe introduces a tantalizing variation—the Roasted Red Pepper Cheesecake with Lemon Glaze, where zesty lemon replaces the sweetness of orange, creating a refreshing and tangy twist. Last but not least, the Roasted Red Pepper Cheesecake with Balsamic Glaze offers a savory and sophisticated rendition, where the rich balsamic glaze adds a touch of elegance and depth to the dish.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

ROASTED RED PEPPER CHEESECAKE WITH ORANGE GLAZE



Roasted Red Pepper Cheesecake with Orange Glaze image

Discover our roasted red pepper cheesecake from My Food and Family. Make this cheesecake for a dessert buffet or for a dinner party!

Provided by My Food and Family

Categories     Dairy

Time 6h5m

Yield 36 servings

Number Of Ingredients 8

25 round buttery crackers, finely crushed
1/4 cup butter, melted
2 green onions, finely chopped
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 eggs
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 jar (7 oz.) roasted red peppers, drained, puréed
1/2 cup orange marmalade, melted

Steps:

  • Heat oven to 325ºF.
  • Line 9-inch-square pan with foil, with ends of foil extending over sides of pan. Combine cracker crumbs, butter and onions; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese in large bowl with mixer until creamy. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in cheddar and peppers; pour over crust.
  • Bake 45 min. or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours.
  • Use foil handles to lift cheesecake from pan; spread with marmalade.

Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 120 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 2 g

RED PEPPER CHEESECAKE



Red Pepper Cheesecake image

Provided by Giada De Laurentiis

Categories     appetizer

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup ricotta cheese (4 ounces)
1/2 cup cream cheese (4 ounces)
1/4 cup goat cheese (2 ounces)
1 tablespoon sugar
1 egg
Pinch kosher salt
1/2 cup thin strips roasted red bell peppers
4 pitas
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup apricot jam
1 to 2 teaspoons hot water
Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan

Steps:

  • Preheat the oven to 350 degrees F.
  • Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
  • Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake 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.
  • To make the pita chips, preheat the oven to 350 degrees F.
  • Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
  • To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.

ROASTED RED PEPPER OMELETS



Roasted Red Pepper Omelets image

Roasted red peppers, Muenster cheese and green onions give this breakfast favorite vibrant color and flavor. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

3 eggs
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped roasted sweet red peppers
1/4 cup shredded Muenster cheese
2 green onions, chopped

Steps:

  • Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.

Nutrition Facts : Calories 185 calories, Fat 12g fat (5g saturated fat), Cholesterol 331mg cholesterol, Sodium 714mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.

CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES



Cheesecake with Cranberry Glaze and Sugared Cranberries image

Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table. The cranberry glaze is a really beautiful color, and the sugared cranberries are the perfect topping. Most of the work is done the night before, so it's not even that hard to make.

Provided by LauraF

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 9h50m

Yield 10

Number Of Ingredients 22

10 digestive biscuits (such as McVitie's®)
5 tablespoons butter, melted
2 tablespoons confectioners' sugar
⅛ teaspoon salt
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 large eggs
¼ cup sour cream
2 teaspoons vanilla extract
1 orange, zested
⅓ cup white sugar
½ cup water
1 cup fresh cranberries
¼ cup white sugar
1 cup fresh cranberries
¼ cup water
2 tablespoons white sugar
½ cup confectioners' sugar
1 tablespoon orange juice
1 ½ teaspoons light corn syrup
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
  • Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze.
  • Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
  • Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
  • Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
  • While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
  • Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
  • Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
  • In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
  • Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 48.2 g, Cholesterol 122.9 mg, Fat 26.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 15.8 g, Sodium 368.9 mg, Sugar 40.2 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling around for missing items.
  • Choose the Right Peppers: Opt for ripe, firm, and brightly colored red bell peppers. They should be free of blemishes or bruises.
  • Roast the Peppers Properly: Roasting the peppers until they are slightly charred and tender will enhance their flavor and make them easier to peel and work with.
  • Use a Food Processor: A food processor will make quick work of pureeing the roasted peppers and other ingredients for the cheesecake filling.
  • Chill the Cheesecake: After baking, let the cheesecake cool completely before chilling it for at least 4 hours or overnight. This will help it set properly and develop a more intense flavor.
  • Make the Glaze Ahead of Time: To save time, you can make the orange glaze up to 3 days in advance and store it in the refrigerator.
  • Decorate with Orange Zest: For a pop of color and citrusy aroma, garnish the cheesecake with freshly grated orange zest before serving.

Conclusion:

Roasted Red Pepper Cheesecake with Orange Glaze is a delightful and visually stunning dessert that combines the sweetness of roasted red peppers with the tanginess of orange. The velvety smooth cheesecake filling is encased in a crispy graham cracker crust and topped with a luscious orange glaze. This recipe offers a perfect balance of flavors and textures, making it an ideal treat for special occasions or as a delightful addition to your dessert repertoire. Remember, with careful preparation and attention to detail, you can create a culinary masterpiece that will impress your guests and leave them craving for more.

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