Pesto Cheesecake

Serving size:
 20

Ingredients

    • 1 T
    • soft butter
    • 1⁄4 c
    • bread crumbs
    • 2 t
    • finely grated parmesan cheese
    • 16 oz
    • cream cheese
    • 1 c
    • ricotta cheese
    • 1⁄2 c
    • freshly grated parmesan cheese
    • 1⁄4 t
    • salt
    • 1⁄8 t
    • cayenne pepper
    • 3
    • large eggs
    • 1⁄2 c
    • pesto
    • 1⁄4 c
    • pine nuts, toasted
    •  
    • assorted toasts and crackers for serving
Prep
1 hour
Ready in
1 hour

Description

Serve this rich appetizer at your next special gathering. Be sure to allow enough time for overnight chilling.

Recipe adapted from The Dinner Party Cookbook ©1999 by Karen Brown

Instructions

Preheat oven to 325°F. Use the butter to coat the bottom and sides of a 9-inch spring-form pan. In a small bowl combine the breadcrumbs and 2-teaspoons finely grated Parmesan cheese; press the mixture into the buttered pan and set aside. In a large bowl, beat the cheeses with the salt and cayenne pepper, using an electric mixer. Add the eggs, one at a time, beating well after each. Ladle half of the egg mixture into a separate clean bowl and add the pesto to it, mixing well. Pour the pesto mixture into the prepared spring-form pan; carefully top with the plain egg-cheese mixture. Smooth the surface and sprinkle evenly with the pine nuts. Bake in the preheated oven for 45 minutes, or until set. Cool the cheesecake at room temperature, then cover and refrigerate at least eight hours. When ready to serve, loosen the from the sides of the pan with a knife, then release the pan and transfer cheesecake to a serving tray. Arrange toast slices and/or crackers around the cheesecake for serving. Makes about 20 appetizer servings.

Course: 

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