Parmesan Cheesecake with Cherry-Pecan Cracker Crust

Nutritional Information (per serving) Calories424 Total Fat30g Saturated Fat-- Cholesterol122mg Sodium733mg Total Carbohydrate24g Dietary Fiber2g Sugars-- Protein14g Calcium--

Parmesan Cheesecake with Cherry-Pecan Cracker Crust
Adapted from delish.com
Parmesan Cheesecake with Cherry-Pecan Cracker Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from delish.com

Ingredients

  • 4

    ounce(s) shredded-wheat-style crackers (such as Triscuits), crumbled

  • 2/3

    cup(s) chopped tart dried cherries

  • 1/3

    cup(s) pecans, coarsely chopped

  • 2

    tablespoon(s) brown sugar

  • 2

    teaspoon(s) chopped fresh thyme leaves

  • 2

    teaspoon(s) paprika

  • 1/4

    teaspoon(s) cayenne pepper

  • 3

    tablespoon(s) unsalted butter, melted

  • 8

    ounce(s) cream cheese

  • 5

    ounce(s) Parmigiano-Reggiano cheese, grated

  • 1/3

    cup(s) ricotta cheese

  • 1/3

    cup(s) sour cream

  • 2

    teaspoon(s) Dijon mustard

  • 1/2

    teaspoon(s) salt

  • 2

    large eggs

Directions

Make the crust: Preheat oven to 350 degrees F. Line the bottom of a 7-inch springform pan with parchment paper. Lightly butter the paper and set aside. Place the crackers, dried cherries, pecans, brown sugar, thyme, paprika, and 1/8 teaspoon of cayenne in a large mixing bowl and toss to combine. Stir in the melted butter and press the mixture into the bottom of the lined pan. Blind bake the crust until set -- about 15 minutes. Cool on a wire rack and set aside. Make the cheesecake batter: Place the cheeses, sour cream, mustard, salt, and remaining cayenne in a large bowl and mix with an electric mixer set on low speed until well combined. Add the eggs, one at a time, beating well after each addition, until mixture is smooth. Pour the batter into the prebaked crust and bake until set and golden brown -- 40 to 50 minutes. Cool in the pan on a wire rack to room temperature. Remove from pan and serve at room temperature. Cake may be stored, tightly wrapped in plastic and refrigerated, for up to 3 days.

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