Shelly's Recipe

PESTO CHEESECAKE

Category: Cheeseballs

Crust
1 tbsp butter, room temperature
1/4 cup dry breadcrumbs
1/2 + 2 tsp grated Parmesan cheese

Filling
2 (8 oz) pkg cream cheese, softened
1 cup ricotta cheese
1/4 tsp salt
1/8 tsp cayenne pepper
3 large eggs
1/2 cup purchased pesto sauce
1/4 cup pine nuts

Preheat oven to 325. Crust: Butter bottom and sides of a 9 inch springform pan. Mix bread crumbs with 2 tbsp Parmesan cheese. Coat pan with mixture.

Filling: Combine remaining Parmesan cheese with the next 4 ingredients. Add eggs, one at a time, beating well after each addition. Transfer 1/2 of the mixture into a medium bow. Mix the pesto with the remaining half. Pour the pest mixture into the prepared pan. Smooth top. Carefully spoon plain mixture over to and smooth gently. Sprinkle with pine nuts. Bake for 45 minutes.

Center should not move when pan is shaken. Cover tightly and refrigerate overnight. Loosen around edges with a knife and transfer to a serving platter. Serve with crackers.