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Roasted Red Pepper Pesto Cheesecake

Here's how you make Roasted Red Pepper Pesto Cheesecake
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  • Servings: 15
  • Prep: 5h
  • Cook: 60m
    • The following recipe serves 15 people.

Ingredients

The ingredients are:
  • 40 butter flavored crackers, finely crushed (about 1 cup (Ritz))
  • 1/4 cup butter, melted
  • 2 (8 ounce) packages cream chesse, softened
  • 1 cup ricotta cheese
  • 3 eggs
  • 1/2 cup Parmesan Cheese, grated
  • 1/2 cup basil pesto sauce (such as Di Giornos)
  • 1/2 cup roasted red peppers, (jarred type) drained and pureed in blender
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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