Triple Cheese Appetizer Cheesecake
  • 1 cup crushed sesame crackers or crackers
3 tablespoons margarine or butter, melted

  • 1 cup ricotta cheese

  • 1 cup (4 oz.) feta cheese, finely crumbled
1 pkg. (8 oz.) cream cheese, softened

  • 1/2 cup (7.25 oz jar) chopped roasted red bell peppers

  • 1/3 cup sour cream

  • 2 tablespoons chopped fresh basil
1/4 teaspoon garlic powder

  1. Heat oven to 350ºF. In bowl, combine crackers and margarine; mix well. Press in bottom and 1-1/2 inches up sides of ungreased 9-inch spring from pan; set aside.

In large bowl, combine ricotta, feta and cream cheese; beat until creamy. Add eggs 1 at a time, beating well after each addition. Stir in all remaining ingredients. Pour mixture into crust-lined pan.

Bake at 350ºF for 35-40 minutes or until center is just about set. Cool 30 minutes. Loosen edges with knife. Cool 30 minutes more or until completely cooled. Refrigerate at least 4 hours before serving.

To serve, carefully remove sides of pan; place base of pan and cheesecake on serving plate. Cut into thin wedges. Serve with assorted crackers. Store leftovers in refrigerator.