Pesto Cheesecake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 (8 ounce) packages cream cheese (softened)
• 1 cup ricotta cheese
• 1/2 cup grated romano cheese
• 1 teaspoon butter
• 1/4 cup italian seasoned breadcrumbs
• 3 eggs
• 1/4 cup sun-dried tomato (finely chopped)
• 1/4 cup pesto sauce (homemade or prepared)
• 1/4 pignolis (pine)

Recipe

• 1 butter spring form pan, coat with breadcrumbs--set aside.
• 2 beat cream cheese, ricotta and romano cheese with electric mixer.
• 3 add eggs one at a time beating well after each addition.
• 4 seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
• 5 layer in spring pan.
• 6 sprinkle pignoli nuts on top bake at 325 degrees for 45 minutes.
• 7 cool in pan.
• 8 cover and wrap in plastic.
• 9 refrigerate 8 hours or overnite.
• 10 slide knife around edge of pan and remove to serve.