Spinach pesto cheesecake

8 Servings

Ingredients

Quantity Ingredient
¾ cup Fine dry breadcrumbs
⅓ cup Ground pine nuts or walnuts
¼ cup Grated Parmesan cheese
⅓ cup Butter or margarine, melted
1 cup Coarsely chopped fresh
Spinach
⅓ cup Grated Parmesan cheese
¼ cup Pine nuts or walnut pieces
1 Large clove garlic, halved
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
⅓ cup Olive oil
3 packs 8 oz. cream cheese softened
3 Eggs
¼ cup Milk

Directions

Combine first 4 ingredients; press on bottom and 1 in. up sides of an 8-inch springform pan. Set aside.

Position knife blade in food processor bowl; add spinach and next 5 ingredients. Top with cover; process until smooth. With processor running, pour oil through food chute in a steady stream until mixture is blended.

Beat cream cheese at high speed of an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition.

Add milk and spinach mixture, mixing well.

Pour mixture into prepared pan. Bake at 300 degrees F for 1 hour or until almost set. Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour. Serve immediately, or let cool on wire rack. Cover and chill. Garnish, if desired, with pine nuts or walnut halves.

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