Roasted Red Pepper Pesto Cheesecake
Roasted Red Pepper Pesto Cheesecake is an moderately easy dinner. Made with 1 c. butter-flavored cracker crumbs (about 40 crackers), 1/4 c. butter or margarine, melted, 2 (8 oz.) cream cheese, 1 c. ricotta cheese and 3 eggs, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Mix crumbs and butter.
Press onto bottom of 9-inch spring-form pan.
Bake at 325° for 10 minutes.
Mix cream cheese and Ricotta until well blended.
Add eggs, 1 at a time, mixing well after each.
Blend in remaining ingredients.
Pour over crust.
Bake at 325° for 55 minutes to 1 hour or until center is almost set.
Run knife on metal spatula around pan rim to loosen cake.
Cool before removing.
Refrigerate 4 hours or overnight.
Let stand at room temperature 15 minutes before serving.
Makes 12 to 14 servings.
🍷 Perfect Pairings
Complete your meal with these
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