Sun Dried Tomato Pesto Cheesecake
Amazing, decadent appetizer
- 2 cups finely crushed cheese crackers (Cheez-its)
- 1/4 cup melted butter
- 12 oz goat cheese
- 8 oz cream cheese, softened
- 3 eggs
- 1/3 cup sun dried tomato pesto (purchased or see recipe below)
- Sun Dried Tomato Pesto
- 3/4 cup sun dried tomatoes
- 1/4 cup fresh basil
- 2 garlic cloves
- 2 tbsp pine nuts
- 1/3 cup parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Preheat oven to 325 degrees. Mix butter with crackers and press into bottom of 8" or 9" springform pan. Pulse cheeses and eggs in food processor until smooth. Pour half of cheese mixture onto crackers. Drop spoonfuls of pesto onto this layer. Spread lightly with the back of spoon. Pour in remaining cheese mixture and spread evenly over pesto layer.
Place pan on a baking sheet. Bake for 45 minutes. Cool to room temperature and then refrigerate. Before serving, remove from refrigerator for 30 minutes to an hour.
Serve atop field greens with basalmic vinaigrette for a first course or with crackers for an appetizer.
Sun Dried Tomato Pesto
Pulse tomatoes, basil, garlic and oil until finely chopped. Add pine nuts, parmesan cheese and seasonings. Pulse until well blended.