Roasted Pepper Pesto Cheesecake Recipe

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Ready in: > 5 hrs
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 24

Ingredients:
Cooking spray
2 tablespoons dry breadcrumbs
1 package (15-ounce size) fat-free Ricotta cheese
1 package (8-ounce size) light cream cheese ; softened
1/3 cup grated fresh Parmesan cheese
1/8 teaspoon salt
1 dash ground red pepper
1 egg
1 teaspoon all-purpose flour
1 package (8-ounce size) fat-free sour cream
24 slices (3/4-ounce ea) diagonally cut French bread baguette
24 roasted red bell pepper strips ; optional
***Roasted Pepper Pesto: Divided Use***
1 cup fresh basil leaves
1/4 cup grated fresh Parmesan cheese
2 tablespoons pine nuts ; toasted
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 pounds red bell peppers ; roasted and peeled

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Directions:

Preheat oven to 325 F.

Coat a (9-inch) springform pan with cooking spray; sprinkle breadcrumbs evenly over the bottom of pan.

Place Ricotta and cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add Parmesan cheese, salt, pepper, and egg; beat until well-blended.

Spoon 1 1/2 cups cheese mixture into prepared pan. Spread 1 cup Roasted Pepper Pesto over cheese mixture; top with remaining 1 1/2 cups cheese mixture. Bake at 325 for 1 hour. Combine 1/4 cup Roasted Pepper Pesto, flour, and sour cream in a bowl; stir well. Spread sour cream mixture over cheesecake; bake an additional 10 minutes. Let cool.

Cover and chill. Cut into 24 wedges; serve with baguette slices. Garnish with bell pepper strips, if desired.

Roasted Red Pepper Pesto

Place all ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Store in airtight container in refrigerator up to 1 week. Serve remaining 1 1/2 cups pesto with pasta or on grilled chicken or sautéed vegetables.

This recipe from CDKitchen for Roasted Pepper Pesto Cheesecake serves/makes 24

Recipe ID: 34856

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