Roasted red pepper pesto cheesecake

12 Servings

Ingredients

Quantity Ingredient
1 cup Butter-flavoured cracker-
Crumbs (about 40 crackers)
¼ cup (1/2 stick) butter or marg.
2 packs Cream cheese, softened
1 cup Ricotta cheese
3 Eggs
½ cup (2 oz) grated parmesan
½ cup Pesto sauce
½ cup Drained roasted red peppers,
Pureed.

Directions

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

Bake at 325F 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 325F 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 minjutes at room temperature before serving. Garnish, if desired. Serve with crackers. Makes 12 to 14 servings. ch.

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