Spinach Pesto Cheesecake 3/4 cup fine, dry breadcrumbs 1/3 cup ground pine nuts or walnuts 1/4 cup grated Parmesan cheese 1/3 cup butter or margarine, melted 1 cup coarsely chopped fresh spinach 1/3 cup grated Parmesan cheese 1/4 cup pine nuts or walnut pieces 1 large clove garlic, cut in half 1/4 teaspoon salt 1/4 teaspoon freshly-ground pepper 1/3 cup olive oil 24 ounces cream cheese, softened 3 eggs 1/4 cup milk Garnish: pine nuts or walnut halves
Combine breadcrumbs, ground pine nuts, the 1/4 cup Parmesan cheese and butter; press on bottom and 1 inch up sides of an 8-inch spring form 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 the 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 the prepared pan. Bake at 300 degrees F for 1 hour or until the cheesecake is almost set. Turn the oven off, and partially open the oven door. Leave cheesecake in oven for 1 hour. Garnish, if desired, and serve immediately. Or let the cheesecake cool completely on a wire rack. Cover and chill. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
