Roasted Red Pepper Pesto Cheesecake

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   Mix crumbs and butter. Press onto bottom of 9-inch spring-form pan. Bake at 325u00b0 for 10 minutes. Mix cream cheese and Ricotta until well blended. Add eggs, 1 at a time, mixing well after each. Blend in remaining ingredients. Pour over crust. Bake at 325u00b0 for 55 minutes to 1 hour or until center is almost set. Run knife on metal spatula around pan rim to loosen cake. Cool before removing. Refrigerate 4 hours or overnight. Let stand at room temperature 15 minutes before serving. Makes 12 to 14 servings.

* Per serving · 4 servings · Values may vary.

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