Pesto Cheesecake

Recipe by Richard-NYC
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter spring form pan, coat with breadcrumbs--set aside.
  • Beat cream cheese, ricotta and Romano cheese with electric mixer.
  • Add eggs one at a time beating well after each addition.
  • Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
  • Layer in spring pan.
  • Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
  • Cool in pan.
  • Cover and wrap in plastic.
  • Refrigerate 8 hours or overnite.
  • Slide knife around edge of pan and remove to serve.
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