Spinach Pesto Cheesecake

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Spinach Pesto Cheesecake Ingredients

3/4 c Fine dry breadcrumbs	1 Large clove garlic, halved
1/3 c Ground pine nuts or walnuts	1/4 ts Salt
1/4 c Grated Parmesan cheese	1/4 ts Freshly ground pepper
1/3 c Butter or margarine, melted	1/3 c Olive oil
1 c Coarsely chopped fresh	3 pk 8 oz. cream cheese softened
Spinach	3 Eggs
1/3 c Grated Parmesan cheese	1/4 c Milk
1/4 c Pine nuts or walnut pieces

Instructions for Spinach Pesto Cheesecake

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cream CheeseCuisine: Uncategorized

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