Pine Nut Pesto Cheescake
Source of Recipe
St. Louis Days-St. Louis Nights
Recipe Introduction
This cheescake has a wonderful flavor. It freezes well, too. Easy to take to a party.
List of Ingredients
Crust:
1/2 c dry Italian bread crumbs
2 T grated Parmesan cheese
1 T finely chopped toasted pine nuts
2 T butter, melted
Filling:
2-8oz pkgs cream cheese, softened
1 c sour cream
1/2 c grated Parmesan cheese
3 eggs
1/4 c finely chopped toasted pine nuts
3 T fresh basil, chopped
2 T sliced green onions
1/2 t garlic powder
1/4 t white pepper
1/4 t salt
Recipe
Lightly grease 9-inch springform pan.
In small bowl, combine all crust ingredients; press into bottom of pan.
In mixing bowl, beat cream cheese until smooth; beat in sour cream and Parmesan until smooth.
At low speed, add eggs, then stir in remaining ingredients.
Pour filling into crust-lined pan.
Bake at 375 degrees for 30-40 minutes until set.
Cool on wire rack.
Refrigerate 3 hours or overnight.
Remove sides of pan from cheescake. Garnish it with fresh springs of basil.
Serve with crackers or bagel chips
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