Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Butter flavoured cracker
- crumbs (40 crackers)
1/4 c Butter
2 pk Cream cheese -- softened
1 c Ricotta cheese
3 Eggs
1/2 c Parmesan -- grated
1/2 c Pesto sauce
1/2 c Roasted red peppers --
- drained, pureed
Mix crumbs and butter. Press onto bottom of 9" springform pan. Bake
at 325°F for 10 minutes. Mix 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. Bake at 325°F for 55 minutes to
1 hour. Run knife or metal spatula around rim of pan to loosen
cake; cool before removing rim of pan. Refrigerate 4 hours or
overnight. Let stand 15 minutes at room temperature before serving.
Garnish, if desired. Serve with crackers.
