Pesto Cheesecake

I had this at my friend Cathy's Christmas party and loved it so much that I tracked the baker down for the recipe. I'm not sure that "cheesecake" is the right term for a savory dish like this, but whatever the name, I'm digging it bigtime. I suggest reading the entire recipe before starting.

Pesto Cheesecake courtesy of Rebecca A.

Crust:
Butter
¼ C bread crumbs
2 T grated parmesan cheese

Filling:
2 – 8oz packages cream cheese
1 C ricotta cheese
½ C grated parmesan cheese
½ t salt
1/8 t cayenne
3 large eggs
½ C pesto sauce
1/3 C pine nuts
2- 3 T. Bread crumbs

Preheat oven to 350. The instructions call for a 9 in springform pan but you can use a pie dish that is about 10 inches in diameter. Rub butter over sides and bottom of the pan and sprinkle with about 1/4 cup bread crumbs and 2 tablespoons of grated Parmesan cheese.

Filling - With an electric mixer, beat cream cheese, ricotta, Parmesan, salt and cayenne until well blended then add eggs one at a time, beating well. Transfer half the cheese mixture into a separate bowl and mix the pesto into one of the portions of cheese. Spoon the pesto cheese mixture into the pan, sprinkle with 1 T. bread crumbs, then add the plain cheese mixture on top and smooth gently. (I added too much breadcrumbs in the middle...you want the layers distinct, but my sprinkling of bread crumbs was so thick that the layers came apart too easy when cutting into it). Sprinkle pine nuts over the top and add the rest of the bread crumbs.

Bake for about 45 minutes or more until the center doesn't jiggle and it is lightly browned. It will puff up slightly and then fall back when cooled. Garnish with springs of basil.

Cut into small wedges for easy serving. Crackers would be great alongside.