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Add a photoServings: 12
Ingredients
- 1 c. Butter-flavoured cracker-
- Â Â Crumbs (about 40 crackers)
- 1/4 c. (1/2 stick) butter or possibly marg.
- 2 pkt Cream cheese, softened
- 1 c. Ricotta cheese
- 3 x Large eggs
- 1/2 c. (2 ounce) grated parmesan
- 1/2 c. Pesto sauce
- 1/2 c. Liquid removed roasted red peppers,
- Â Â Pureed.
Directions
- Mix crumbs and butter. Press onto bottom of 9 inch springform pan. Bake at 325F for 10 min. Mix cream cheese and ricotta cheese with electric mixer on medium speed till well blended. Add in Large eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust.
- Bake at 325F for 55 min to 1 hour. Run knife or possibly metal spatula around rim of pan to loosen cake; cold before removing rim of pan. Chill 4 hrs or possibly overnight. Let stand 15 minjutes at room temperature before serving. Garnish, if you like. Serve with crackers.
- Makes 12 to 14 servings.
- ch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 151 | |
| Calories from Fat 119 | 79% |
| Total Fat 13.29g | 17% |
| Saturated Fat 5.81g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 229mg | 10% |
| Potassium 71mg | 2% |
| Total Carbs 1.66g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.38g | 0% |
| Protein 6.54g | 10% |
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