Pesto Swirled Cheesecake

By á-47

Ingredients

• 2/3 cup dry bread crumbs
• 5 Tbsp. finely chopped pine nuts, toasted
• 2 Tbsp. butter, melted
• FILLING
• 1 carton (15 oz) ricotta cheese
• 1/2 cup half-and-half
• 2 Tbsp. grated parmesan cheese
• 2 Tbsp. flour
• 1 /.2 tea. salt
• 1/4 tea. garlic salt
• 2 eggs, lightly beaten
• PESTO TOPPING
• 1/2 cup loosely packed basil leave
• 2 Tbsp. grated parmesan cheese
• 1 Tbsp. pine nuts, toasted
• 2 garlic cloves, peeled
• 2 Tbsp. olive oil
• Assorted crackers

Preparation

Step 1

In a small bowl, combine the bread crumbs, pine nuts and butter. Press onto the bottom of a greased 9" spring-form pan; set aside.

In a small bowl, beat the ricotta cheese, cream, Parmesan cheese, flour, salt and garlic salt until smooth. Add eggs; beat on low speed just until combined. Pour into the crust.

For topping, combine the basil. Parmesan cheese, pine nuts and garlic in a food processor; cover and process until finely chopped. While processing, gradually add oil in a steady stream. Drop by teaspoonfuls over filling; cut through with a knife to swirl.

Place pan on a baking sheet. Bake at 350 degrees for35-40 minutes or until center is almost set. cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Serve with crackers. Refrigerate leftovers.