FETA CHEESE & PESTO TORTA

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Feta Cheese & Pesto Torta image

This savory baked cheesecake, flavored with feta cheese and pesto, makes a great appetizer spread.

Provided by My Food and Family

Categories     Dairy

Time 5h5m

Yield Makes 50 servings, about 2 Tbsp. each.

Number Of Ingredients 9

1 Tbsp. butter
1/4 cup plain dry bread crumbs
1 Tbsp. shredded Parmesan cheese
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sour cream
1/4 tsp. hot pepper sauce
3 eggs
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
3 pkg. (4 oz. each) crumbled feta cheese, ground in food processor

Steps:

  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spread butter onto bottom and 1 inch up side of pan. Coat with combined crumbs and Parmesan cheese; discard any excess crumbs and cheese. Wrap foil around bottom and up side of pan.
  • Beat cream cheese, sour cream and hot pepper sauce in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended. Stir in feta cheese. (Batter will not be smooth.) Pour half of the batter (about 3-1/2 cups) into large bowl; stir in pesto. Pour into prepared pan; cover with remaining plain batter. Place springform pan in larger shallow baking pan. Fill baking pan with enough hot water to come 1 inch up side of springform pan.
  • Bake 45 min. or until center is set. Turn off oven; leave door ajar. Let torta stand in water bath in oven 1 hour. Remove torta from water bath. Run knife or metal spatula around rim of pan to loosen torta; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Serve as spread with assorted crackers or toasted French bread slices. Store leftover torta in refrigerator.

Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

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