Party

Pesto Cheesecake

  • 2 8 oz packages Cream cheese
  • 1 cup Ricotta cheese
  • 1 cup Romano cheese, grated
  • 1 teaspoon Butter
  • 1 cup Bread crumbs, italian seasoned
  • 3 Eggs
  • 1/4 cup Sun dried tomatos
  • 1/4 cup Pesto sauce
  • 1/4 cup Pine nuts

    • 1 Butter spring form pan, coat with breadcrumbs--set aside.

    2 Beat cream cheese, ricotta and Romano cheese with electric mixer.

    3 Add eggs one at a time beating well after each addition.

    4 Seperate batter in half--add pesto to one half andsundried tomatoes to the other half.

    5 Layer in spring pan.

    6 Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.

    7 Cool in pan.

    8 Cover and wrap in plastic.

    9 Refrigerate 8 hours or overnite.

    10 Slide knife around edge of panand remove to serve.

    PESTO CHEESECAKE #40995 posted by Richard 902 RecipebazaarA savory red and green cheesecake perfect for a holiday buffet.

    1 hour (15 min prep, 45 min cooking) 12 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by William Coughenour of Nixa, MO. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!