Roasted Red Pepper Pesto Cheesecake
Created by Mikekey on January 6, 2012
- Servings: 15
- Prep Time: 5h
- Cook Time: 60m
- Recipe #7298
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 325F.
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Step 2: Mix cracker crumbs and butter. Press onto bottom of 9-inch spring form pan.
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Step 3: Bake for 10 minutes. Remove from oven and cool slightly.
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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.
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Step 5: Bake for 55 minutes to 1 hour or until center is almost set.
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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.
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Step 7: Slice into thin wedges and serve with crackers or french bread.
Nutritional Facts
- 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