Roasted Red Pepper & Pesto Cheesecake
- 1 qt. crushed butter crackers, finely crushed
- 1 cup butter, melted
- 2 qt. PHILADELPHIA Original Cream Cheese, softened
- 1 qt. ricotta cheese
- 2 cups KRAFT Grated Parmesan Cheese
- 2 cups pesto
- 2 cups roasted red peppers, pureed
- 1 doz. eggs
- Combine crackers and butter.
- Press evenly onto bottoms of 4 (9-inch) springform pans (or 1 pan for trial recipe).
- Bake at 325F for 10 minutes.
- Cool on wire rack while preparing filling.
- Place cream cheese and ricotta cheese in 12-quart bowl with electric mixer fitted with paddle attachment.
- Beat on medium speed until well blended.
- Add cheese, pesto and peppers; mix well.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Pour about 4-1/2 cups of the cream cheese mixture over each crust.
- Bake at 325F for 55 minutes to 1 hour or until centers are almost set.
- Run thin metal spatula around rims of pans to loosen cakes.
- Refrigerate several hours or overnight.
- Let stand at room temperature 15 minutes before serving.
butter crackers, butter, philadelphia original cream cheese, ricotta cheese, parmesan cheese, pesto, red peppers, eggs
Taken from www.kraftrecipes.com/recipes/roasted-red-pepper-pesto-cheesecake-97617.aspx (may not work)