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    You are in: Home / Recipes / Pesto Cheesecake Recipe
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    Pesto Cheesecake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 01, 2003

      I made this for our Christmas Eve get together. Fantastic recipe Richard. I couldn't find the pignoli nuts (or pine nuts) here so I just baked it plain. The green from the pesto and the red from the sun-dried tomatoes made this the perfect dish for the season! I love pesto, but my sister hates it...however, she went ape for this! The texture was very creamy and the flavors complemented each other nicely. I had a two hour road trip, and this was easy to transport, an added bonus! Thanks Rich...this will be a new Christmas Eve tradition with me!

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    • on August 06, 2005

      I love this recipe! I have been making it for years as a light supper, or appetizer for a dinner party. "Mellow" isn't the right word, but it's the best I can come up with. The blend of flavors is delicions and savory.

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    • on August 24, 2004

      I made this to take to work and it was a big success, everyone loved it, some spread the mixture on crackers. This is so easy to make and transports very well, as Yooper mentioned. I followed the recipe exactly, using homemade sun-dried tomatoes and store-bought pesto. thanks Richard, this is really tasty!

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    Nutritional Facts for Pesto Cheesecake

    Serving Size: 1 (78 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 212.0
     
    Calories from Fat 164
    77%
    Total Fat 18.2 g
    28%
    Saturated Fat 10.2 g
    51%
    Cholesterol 103.1 mg
    34%
    Sodium 269.4 mg
    11%
    Total Carbohydrate 4.7 g
    1%
    Dietary Fiber 0.2 g
    1%
    Sugars 1.9 g
    7%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    pesto sauce

    pignolis

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