PESTO CHEESECAKE

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Pesto Cheesecake image

Make and share this Pesto Cheesecake recipe from Food.com.

Provided by Richard-NYC

Categories     Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese (softened)
1 cup ricotta cheese
1/2 cup grated romano cheese
1 teaspoon butter
1/4 cup Italian seasoned breadcrumbs
3 eggs
1/4 cup sun-dried tomato (finely chopped)
1/4 cup pesto sauce (homemade or prepared)
1/4 pignolis (pine)

Steps:

  • Butter spring form pan, coat with breadcrumbs--set aside.
  • Beat cream cheese, ricotta and Romano cheese with electric mixer.
  • Add eggs one at a time beating well after each addition.
  • Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
  • Layer in spring pan.
  • Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
  • Cool in pan.
  • Cover and wrap in plastic.
  • Refrigerate 8 hours or overnite.
  • Slide knife around edge of pan and remove to serve.

Nutrition Facts : Calories 212.1, Fat 18.3, SaturatedFat 10.2, Cholesterol 103.2, Sodium 269.4, Carbohydrate 4.7, Fiber 0.3, Sugar 1.9, Protein 7.8

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