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Layered Pesto Cheesecake

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Submitted by: cybercook

 

This appetizer for a crowd is made in a springform pan, with prepared pesto cream cheese and eggs, plus parmesan and pine nuts.
 

Ingredients

  • 1 Tablespoon unsalted butter, softened
  • 1/4 cup plain fine bread crumbs
  • 1 1/4 cups grated Parmesan cheese(divided use)
  • 6 packages (8 oz. each) Cream Cheese, softened
  • 6 large eggs, room temperature
  • 3 cups prepared pesto
  • 1/2 cup pine nuts, lightly toasted

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Method

Preheat oven to 325F. Coat the bottom and sides of a 10-inch springform with the butter; set aside. In a small bowl combine the bread crumbs with 1/4 cup of the cheese. Sprinkle the mixture on the bottom of the prepared pan, turning to coat. In the large bowl of an electric mixer beat the cream cheese until light and fluffy. Add the remaining Parmesan cheese and mix until well combined. Add the eggs, one at a time, beating after each. Remove 1/3 of the cheese mixture to a small bowl. Add the pesto to the cheese mixture in the mixing bowl and beat to blend. Pour the pesto cheese mixture into the prepared crust. Carefully spread the plain cheese mixture over the pesto cheese mixture. Sprinkle with pine nuts. Set springform on a large baking sheet. Bake until filling is set and cheesecake is golden brown, about 85-95 minutes. Turn oven off and allow cheesecake to cool in the oven with door slightly ajar for 1 hour. Transfer to a rack and allow cheesecake to cool completely. Serve at room temperature.

 

Notes:

 

Number of Servings: 12-16 appetizer servings

 

Submitted by: cybercook ()

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