Try this Spinach Pesto Cheesecake recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 185 (71%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 420mg||129 %|
|Sodium 234.9mg||8 %|
|Potassium 201.2mg||5 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.8g|
|Protein 14.4g||21 %|
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Calories per serving: 261
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