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    Pesto Cheesecake

    Source of Recipe

    Roz

    List of Ingredients

    3 packages of cream cheese 8 oz each (softened)
    2 cups sour cream (divided)
    1 can (10 3/4 oz) condensed cream of celery soup undiluted
    3 eggs
    1/2 cup grated Romano cheese
    3 garlic cloves, minced
    1 tablespoon cornstarch
    2 tablespoons minced fresh basil or 2 teaspoons dried basil
    1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
    1/2 teaspoon Italian seasoning
    1/2 teaspoon coarsely ground pepper

    Recipe

    In a mixing bowl beat the cream cheese, 1-cup sour cream and soup until smooth.
    Add the eggs, Romano cheese, garlic, cornstarch, basil, thyme, Italian seasoning and pepper.
    Beat until smooth.
    Pour into a greased 9-inch springform pan.
    Place pan on a baking sheet.
    Bake at 350°F for 55 to 60 minutes or until center is almost set.
    Cool on a wire rack for 10 minutes.
    Carefully run a knife around the edge of the pan to loosen and then cool for 1 hour longer.
    Chill at least 4 hours or overnight.
    Remove side of the pan.
    Spread remaining sour cream over top.
    Serve with crackers.
    Refrigerate leftovers.

    Yield 24 servings

 

 

 


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