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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pesto Cheesecake Spread Recipe

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This recipe for Pesto Cheesecake Spread is from The SETTEDUCATO Family Cookbook Project, 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:
 

Crust
Ingredients:  
Ingredients:  
1 Tablespoon Butter (softened)
1/4 Cup Bread Crumbs
2 Tablespoons Parmesan Cheese (grated)
Directions:
Directions:
Rub butter over bottom and sides of a 9-inch diameter springform pan. Mix bread crumbs with 2 tablespoons grated Parmesan. Coat pan with crumb mixture.
 

Filling
Ingredients:  
Ingredients:  
2 9-Ounce Packages Cream Cheese (room temperature)
1 Cup Ricotta Cheese
1/2 Cup Parmesan Cheese (grated)
1/2 teaspoon Salt
1/8 teaspoon Cayenne Pepper (optional)
3 Large Eggs
1/2 Cup Pesto Sauce
1/3 Cup Pine Nuts

Garnish
Fresh Basil Sprigs
Crackers
Directions:
Directions:
Preheat oven to 325.
Using an electric mixer, beat cream cheese, ricotta, Parmesan, salt, and cayenne until light and well blended. Add eggs one at a time, beating well after each addition. Transfer half the mixture to a medium bowl. Mix pesto into remaining half. Pour pesto mixture into prepared pan, smooth top. Carefully smooth plain cheese mixture over pesto mixture. Gently smooth top. Sprinkle with pine nuts.
Bake cheesecake until center no longer moves when pan is shaken, about 45 minutes. Transfer to rack and cool completely. Run a small, sharp knife abound sides of pan to loosen cheesecake. Release pan sides from cheesecake. Transfer to platter, garnish with fresh basil springs, surround with crackers and serve.

 

 

 

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