Roasted Red Pepper Pesto Cheesecake


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Member since 2006
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Serves 10 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 cup butter flavored cracker crumbs (about 40 crackers)
1/4 cup butter or margarine
2 packages (8 oz each) cream cheese, softened
1 cup Ricotta cheese
3 eggs
1/2 cup grated Parmesan
1/2 cup pesto sauce
1/2 cup drained roasted red peppers, pureed.


Directions

Mix crumbs and butter. Press onto bottom of 9 inch springform pan.


Bake at 325ºF for 10 minutes. Mix cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust. Bake at 325ºF for 55 minutes to 1 hour.


Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving. Garnish, if desired. Serve with crackers.


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