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Pine Not Pesto Cheesecake

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Ingredients
For crust
  Fine dry italian seasoned bread crumbs 1⁄2 Cup (8 tbs)
  Parmesan cheese 2 Tablespoon, grated
  Toasted chopped pine nuts 2 Tablespoon
  Butter/Margarine 2 Tablespoon, melted
For filling
  Cream cheese 16 Ounce, softened (2 Packages, 8 Ounce Each)
  Dairy sour cream 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Eggs 2
  Toasted chopped pine nuts 1⁄4 Cup (4 tbs)
  Chopped fresh basil leaves/1/4 teaspoon dried basil leaves 3 Teaspoon
  Sliced green onions 2 Tablespoon
  Garlic powder 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Canned diced pimiento 2 Ounce, drained (1 Jar)
Directions

GETTING READY
1) Heat oven to the temperature of 375°F.
2) Take a 9-inch springform pan and lightly grease it.

MAKING
3) In small bowl, combine all crust ingredients;.
4) Mix well.
5) In bottom of grease pan, press the ingredients evenly.
6) In large bowl, beat cream cheese until creamy and smooth.
7) Gradually beat in sour cream and 1/2 cup Parmesan cheese.
8) At low speed, beat in eggs 1 at a time, blending just until smooth.
9) Add remaining ingredients, stir until well combined.
10) Into crust-lined pan, pour the batter.
11) Bake at 375°F for 30 to 40 minutes or until set.
12) On wire rack, cool the cake.
13) Refrigerate at least 3 hours or up to 2 days.
14) Remove sides of pan.
15) Garnish top of cake with fresh basil leaves and toasted pine nuts, if desired.

SERVING
16) Serve the cheesecake with thinly sliced baguettes or crackers.
17) Store the leftover in refrigerator.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
65 Minutes
Ready In: 
0 Minutes

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