Roasted Red Pepper Pesto Cheesecake - cooking recipe

Ingredients

1 c. butter-flavored cracker crumbs (about 40 crackers)
1/4 c. butter or margarine, melted
2 (8 oz.) cream cheese
1 c. Ricotta cheese
3 eggs
1/2 c. grated Parmesan
1/2 c. pesto
1/2 c. roasted red peppers, pureed

Preparation

Mix crumbs and butter. Press onto bottom of 9-inch spring-form pan. Bake at 325\u00b0 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 325\u00b0 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.