Spinach pesto cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Fine dry breadcrumbs |
| ⅓ | cup | Ground pine nuts or walnuts |
| ¼ | cup | Grated Parmesan cheese |
| ⅓ | cup | Butter or margarine, melted |
| 1 | cup | Coarsely chopped fresh |
| Spinach | ||
| ⅓ | cup | Grated Parmesan cheese |
| ¼ | cup | Pine nuts or walnut pieces |
| 1 | Large clove garlic, halved | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| ⅓ | cup | Olive oil |
| 3 | packs | 8 oz. cream cheese softened |
| 3 | Eggs | |
| ¼ | cup | Milk |
Directions
Combine first 4 ingredients; press on bottom and 1 in. up sides of an 8-inch springform pan. Set aside.
Position knife blade in food processor bowl; add spinach and next 5 ingredients. Top with cover; process until smooth. With processor running, pour oil through food chute in a steady stream until mixture is blended.
Beat cream cheese at high speed of an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition.
Add milk and spinach mixture, mixing well.
Pour mixture into prepared pan. Bake at 300 degrees F for 1 hour or until almost set. Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour. Serve immediately, or let cool on wire rack. Cover and chill. Garnish, if desired, with pine nuts or walnut halves.