"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Parmesan Cheesecake with Cherry-Pecan Cracker Crust Recipe

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This recipe for Parmesan Cheesecake with Cherry-Pecan Cracker Crust, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Country living
Added: Tuesday, October 13, 2009



4 ounces Triscuits, crumbled
2/3 cup chopped tart dried cherries
1/3 cup pecans, coarsely chopped
2 tablespoons brown sugar
2 teaspoons paprika
teaspoon cayenne pepper
2 teaspoons chopped fresh thyme leaves
3 tablespoons unsalted butter, melted


8 ounces cream cheese
1/3 cup ricotta cheese
1/3 cup sour cream
2 teaspoons Dijon mustard
teaspoon salt
2 large eggs
5 ounces Parmigiano-Reggiano cheese, grated

MAKE THE CRUST: Preheat oven to 350s F. Line the bottom of a 7-inch springform pan with parchment paper. Lightly butter the paper and set aside. Place the crackers, dried cherries, pecans, brown sugar, thyme, paprika, and 1/8 teaspoon of cayenne in a large mixing bowl and toss to combine. Stir in the melted butter and press the mixture into the bottom of the lined pan. Blind bake the crust until set -- about 15 minutes. Cool on a wire rack and set aside.
MAKE THE CHEESECAKE BATTER: Place the cheeses, sour cream, mustard, salt, and remaining cayenne in a large bowl and mix with an electric mixer set on low speed until well combined. Add the eggs, one at a time, beating well after each addition, until mixture is smooth. Pour the batter into the prebaked crust and bake until set and golden brown -- 40 to 50 minutes. Cool in the pan on a wire rack to room temperature. Remove from pan and serve at room temperature. Cake may be stored, tightly wrapped in plastic and refrigerated, for up to 3 days.




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