Roasted Red Pepper Pesto Cheesecake

Serves: 13
Total Calories: 355


1 cup butter-flavored cracker crumbs (about 40 crackers)
1/4 cup (1/2 stick) butter or margarine, softened
2 (8-ounce) packages cream cheese, softened
1 cup ricotta cheese
3 eggs
1/2 cup Parmesan cheese
1/2 cup DiGiorno Pesto Sauce
1/2 cup drained roasted red peppers, pureed


Mix crumbs and butter. Press onto bottom of 9-inch springform pan. Bake at 325° for 10 minutes. Mix cream cheese and ricotta cheese with electric mixer at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust. Bake at 325° for 55 minutes to one 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. Also great served with fresh fruit for brunch.

Nutritional Facts:

Serves: 13
Total Calories: 355
Calories from Fat: 170

This Roasted Red Pepper Pesto Cheesecake recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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