posted by Angel 01-16-100 4:24 PM
Roasted Red Pepper Pesto Cheesecake
Categories: Appetizers
Yield: 12 Servings
1 cup Butter-flavoured cracker crumbs (about 40 crackers)
1/4 cup (1/2 stick) butter or marg.
2 (8 oz) pkgs. Cream cheese, softened
1 cup Ricotta cheese
3 Eggs
1/2 cup (2 oz) grated parmesan
1/2 cup Pesto sauce
1/2 cup Drained roasted red peppers, pureed.
Preheat oven to 325° F.
Mix crumbs and butter. Press onto bottom of 9 inch springform pan. Bake at 325F for 10 minutes.
Mix cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Add eggs, 1
at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust. Bake at 325F
for 55 minutes to 1 hour.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving. Garnish, if desired.
Serve with crackers. Makes 12 to 14 servings.