Ingredients
1 C. Butter crackers
1/4 C. butter
16 oz cream cheese, softened
1 C ricotta
3 eggs
1/2 C parmesan cheese
1/2 C pesto
1/2 C roasted red peppers, drained and pureed
Preparation
Preheat oven to 325. Mix crumbs and butter and press into bottom of 9" springform pan. Bake 10 min. Mix cream cheese and ricotta until well blended. Add eggs one at a tie, blending well after each. Blend in remaining ingredients. Pour over crust and bake 55 min to 1 hour. Cool completely, then remove from pan. Refrigerate 4 hours or overnight. Let stand at room temp. 15 minutes before serving with crackers. Store any leftovers in the refrigerator.
