Roasted Red Pepper Pesto Cheesecake
Recipe: #7298
January 06, 2012
Categories: Cheese, Eggs, Appetizers, Peppers, Brunch, Potluck Oven Bake, Cream Cheese, more
"A savory cheesecake to serve as an appetizer, or at a buffet table or potluck. Ritz crackers work best. (Prep time listed includes refrigeration time)"
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (224.7 g)
- Calories 808.4
- Total Fat - 44.8 g
- Saturated Fat - 23.1 g
- Cholesterol - 167.4 mg
- Sodium - 944.2 mg
- Total Carbohydrate - 82.3 g
- Dietary Fiber - 4.6 g
- Sugars - 22.6 g
- Protein - 18.7 g
- Calcium - 149.6 mg
- Iron - 3.8 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat oven to 325F.
Step 2
Mix cracker crumbs and butter. Press onto bottom of 9-inch spring form pan.
Step 3
Bake for 10 minutes. Remove from oven and cool slightly.
Step 4
Beat 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.
Step 5
Bake for 55 minutes to 1 hour or until center is almost set.
Step 6
Run knife or metal spatula around rim of pan to loosen cake; cool on wire rack before removing rim of pan. Place on plate and cover loosely with plastic wrap. Refrigerate 4 hours or overnight. Let stand at room temperature 15 minutes before serving.
Step 7
Slice into thin wedges and serve with crackers or french bread.
Tips
No special items needed.
0 Reviews
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