Serves: 13
Total Calories: 355
Mix crumbs and butter. Press onto bottom of 9-inch springform pan. Bake at 325° for 10 minutes. Mix cream cheese and ricotta cheese with electric mixer at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust. Bake at 325° for 55 minutes to one hour. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving. Garnish, if desired. Serve with crackers. Also great served with fresh fruit for brunch.
This Roasted Red Pepper Pesto Cheesecake recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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