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Savory: Pesto Cheesecake




Source of Recipe


Unknown


Recipe Introduction


This can be used as an appetizer, served with crackers.




List of Ingredients




1 pkg. fresh basil, about 1/2 cup
1/3 C. pine nuts
2 cloves garlic
1/3 C. olive oil
1/2 C. Parmesan cheese, grated
1 T. butter
1/4 C. dry bread crumbs
2 T. Parmesan cheese, grated
16 oz. cream cheese
1 C. ricotta cheese
1/2 C. Parmesan cheese, grated
1/4 tsp. salt
1/8 tsp. cayenne
3 large eggs
1/4 C. pine nuts



Recipe



Finely chop first three ingredients in food processor. With motor still running, pour olive oil slowly down feed tube; process until well incorporated. Add 1/2 cup grated Parmesan cheese and blend well. (If desired use 1/2 cup commercial pesto sauce.)

Preheat oven to 325°F. Rub butter over bottom and sides of 9-inch spring-form pan. Mix breadcrumbs with 2 tablespoons Parmesan cheese and coat pan with the crumb mixture.

Using an electric mixer, beat cream cheese, ricotta cheese, Parmesan cheese, salt and cayenne in a large bowl until light. Add eggs one at a time, beating well after each addition. Transfer half of mixture to medium bowl. Mix pesto mixture into remaining half. Pour pesto mixture into prepared pan; smooth top. Carefully spoon plain mixture over; gently smooth top. Sprinkle with 1/4 cup pine nuts and bake until center no longer moves when pan is shaken, about 45 minutes.

Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight.