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Roasted Red Pepper Pesto Cheesecake Recipe

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This recipe for Roasted Red Pepper Pesto Cheesecake is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter-flavored cracker crumbs (Ritz)
1⁄4 c. butter, melted
2 (8-oz.) pkg. cream cheese, softened
1 c. ricotta cheese
3 eggs
1⁄2 c. grated Parmesan cheese
1⁄2 c. pesto sauce
1⁄2 c. drained roasted red pepper, pureed
Directions:
Directions:
Mix crumbs and butter. Press onto bottom of 9" springform pan. Bake at 325º F for 10 minutes.

Mix cream cheese and ricotta on medium speed until well blended. Add eggs, 1 at a time, mixing well after each. Blend in remaining ingredients and pour over crust. Bake for 55 minutes or until center is almost set. Run knife around rim of pan to loosen.

Cool before removing rim. Refrigerate at least 4 hours. Let stand at room temperature for 15 minutes prior to serving.
Personal Notes:
Personal Notes:
Savory (and different!) addition to a buffet or potluck. Serve with crackers, toasted
French bread, pita crisps, etc.

 

 

 

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