Pesto Cheesecake

1. 1

   Butter spring form pan, coat with breadcrumbs--set aside.

2. 2

   Beat cream cheese, ricotta and Romano cheese with electric mixer.

3. 3

   Add eggs one at a time beating well after each addition.

4. 4

   Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.

5. 5

   Layer in spring pan.

6. 6

   Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.

7. 7

   Cool in pan.

8. 8

   Cover and wrap in plastic.

9. 9

   Refrigerate 8 hours or overnite.

10. 10

    Slide knife around edge of pan and remove to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.