Recipe: Roasted Pepper Pesto Cheesecake

ROASTED PEPPER PESTO CHEESECAKE

ROASTED PEPPER PESTO: (divided use)
1 cup fresh basil leaves
1/4 cup grated fresh Parmesan cheese
2 tablespoons pine nuts; toasted
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 pounds red bell peppers; roasted and peeled
TO PREPARE PAN:
Cooking spray
2 tablespoons dry breadcrumbs
FILLING:
1 package (15-ounce size) fat-free Ricotta cheese
1 package (8-ounce size) light cream cheese; softened
1/3 cup grated fresh Parmesan cheese
1 egg
1/8 teaspoon salt
1 dash ground red pepper
TOPPING:
1 teaspoon all-purpose flour
1 package (8-ounce size) fat-free sour cream
TO SERVE:
24 slices (3/4-ounce ea) diagonally cut French bread baguette
24 roasted red bell pepper strips (optional)

ROASTED RED PEPPER PESTO*:
Place all ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Store in airtight container in refrigerator up to 1 week.

Preheat oven to 325 F. Coat a (9-inch) springform pan with cooking spray; sprinkle breadcrumbs evenly over the bottom of pan.

FILLING:
Place Ricotta and cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add Parmesan cheese, egg, salt, and pepper; beat until well-blended.

Spoon 1 1/2 cups cheese mixture into prepared pan. Spread 1 cup Roasted Pepper Pesto over cheese mixture; top with remaining 1 1/2 cups cheese mixture.

Bake at 325 for 1 hour.

TOPPING:
Combine 1/4 cup Roasted Pepper Pesto, flour, and sour cream in a bowl; stir well. Spread sour cream mixture over cheesecake.

Bake an additional 10 minutes. Let cool. Cover and chill.

TO SERVE:
Cut into 24 wedges; serve with baguette slices. Garnish with bell pepper strips, if desired.

*Serve remaining 1 1/2 cups pesto with pasta or on grilled chicken or saut ed vegetables.

Servings: 24