Pesto Cheesecake

Name: Pesto Cheesecake
Ingredients: 2 (8 ounce) packages cream cheese (softened); 1 cup ricotta cheese; 1/2 cup grated romano cheese; 1 teaspoon butter; 1/4 cup Italian seasoned breadcrumbs; 3 eggs; 1/4 cup sun-dried tomato (finely chopped); 1/4 cup pesto sauce (homemade or prepared); 1/4 pignolis (pine)

9 ingredients

10 steps

Ingredients

2 (8 ounce) packages cream cheese (softened)
1 cup ricotta cheese
1/2 cup grated romano cheese
1 teaspoon butter
1/4 cup Italian seasoned breadcrumbs
3 eggs
1/4 cup sun-dried tomato (finely chopped)
1/4 cup pesto sauce (homemade or prepared)
1/4 pignolis (pine)

Directions

1

Butter spring form pan, coat with breadcrumbs--set aside.
2

Beat cream cheese, ricotta and Romano cheese with electric mixer.
3

Add eggs one at a time beating well after each addition.
4

Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
5

Layer in spring pan.
6

Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
7

Cool in pan.
8

Cover and wrap in plastic.
9

Refrigerate 8 hours or overnite.
10

Slide knife around edge of pan and remove to serve.