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Parmesan Cheesecake with Cherry-Pecan Cracker Crust


Nutritional Information
(per serving)
Total Fat30g
Saturated Fat--
Total Carbohydrate24g
Dietary Fiber2g

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  • 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


Servings 8
Adapted from


Step 1

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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