Heat oven to 350.
Melt butter; stir in breadcrumbs and parmesan. Press into bottom of springform pan and refrigerate for 15 minutes.
Combine basil, parsley, salt, garlic, and pine nuts in food processor until well chopped. Add olive oil in a slow stream until combined. Put pesto in a large bowl. Add ricotta and cream cheese to processor and whirl until smooth. Add eggs, until mixed, then pesto. Pour into prepared pan and bake 75 minutes. Turn off oven and allow cheesecake to sit in oven with door ajar for 7-10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (304g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 424 (62%)|
|Amt Per Serving||% DV|
|Total Fat 47.1g||63 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 617.5mg||190 %|
|Sodium 1149mg||40 %|
|Potassium 493.2mg||13 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 31.1g|
|Protein 33.4g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 685
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