PESTO SWIRLED CHEESECAKE

Pesto Swirled Cheesecake image

"My savory cheesecake was so popular at Thanksgiving, it was gone before my husband got a bite. He joined the appetizer line faster when I made it for Christmas and Super Bowl Sunday." -Elizabeth Jackson, Portland, Oregon

Provided by Taste of Home

Time 1h5m

Yield 24 servings.

Number Of Ingredients 18

Ingredients

2/3 cup dry bread crumbs
5 tablespoons finely chopped pine nuts, toasted
2 tablespoons butter, melted
FILLING:
1 carton (15 ounces) ricotta cheese
1/2 cup half-and-half cream
2 tablespoons grated Parmesan cheese
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon garlic salt
2 large eggs, lightly beaten
PESTO TOPPING:
1/2 cup loosely packed basil leaves
2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts, toasted
2 garlic cloves, peeled
2 tablespoons olive oil
Assorted crackers

Steps:

In a small bowl, combine the bread crumbs, pine nuts and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a small bowl, beat the ricotta cheese, cream, Parmesan cheese, flour, salt and garlic salt until smooth. Add eggs; beat on low speed just until combined. Pour into crust., For topping, combine the basil, Parmesan cheese, pine nuts and garlic in a food processor; cover and process until finely chopped. While processing, gradually add oil in a steady stream. Drop by teaspoonfuls over filling; cut through with a knife to swirl. , Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Serve with crackers. Refrigerate leftovers.

Nutrition Facts : Calories 87 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 144mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.