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Title: Spinach Pesto Cheesecake
Categories: Cheesecake
Yield: 8 Servings
| 3/4 | c | Fine dry breadcrumbs |
| 1/3 | c | Ground pine nuts or walnuts |
| 1/4 | c | Grated Parmesan cheese |
| 1/3 | c | Butter or margarine, melted |
| 1 | c | Coarsely chopped fresh |
| Spinach | ||
| 1/3 | c | Grated Parmesan cheese |
| 1/4 | c | Pine nuts or walnut pieces |
| 1 | Large clove garlic, halved | |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1/3 | c | Olive oil |
| 3 | pk | 8 oz. cream cheese softened |
| 3 | Eggs | |
| 1/4 | c | Milk |
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. Date: Tue, 27 Aug 1996 23:25:58 ~0700
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