Pesto Cheesecake Appetizer Recipe

ingredients

nonstick cooking spray
1 teaspoon all-purpose flour
8 ounces fat-free sour cream
1 baguette sliced French bread
2 tablespoons dry bread crumbs
15 ounces fat-free ricotta cheese
8 ounces light cream cheese, softened
1/3 cup freshly grated Parmesan cheese
1/8 teaspoon salt
1 dash ground red pepper
1 egg
1 1/4 cup pesto, divided

directions

Preheat oven to 325 degrees F. Coat 2 (7-inch) springform pans with cooking spray and sprinkle with bread crumbs evenly.

Place ricotta and cream cheeses in a large bowl and beat at medium speed until smooth. Add Parmesan, salt, pepper, and egg. Continue beating until smooth.

Pour 3/4 cup of the mixture into each pan. Spread 1/2 cup of pesto over each layer and top with another 3/4 cup of cheese mixture. Bake for 45 minutes or until almost set.

Combine 1/4 cup of pesto, flour, and sour cream in a bowl and stir well. Spread half of this mixture over each cheesecake. Bake for 10 more minutes. Cool cheesecakes to room temperature, cover and chill.

Serve with sliced baguette.

Tip: This can also be made in one larger springform, but if you have the small ones, they're great! The second small cheesecake freezes well.

nutrition data

Nutritional data has not been calculated yet.