Appetizer Cheesecakes

PESTO CHEESECAKE
Crust:
2 Tbsp butter, softened
1/4 cup fine dry breadcrumbs
2 Tbsp freshly grated Parmesan cheese

Filling:
2 (8 oz) pkg cream cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/8 tsp cayenne
3 eggs
1/2 cup pesto sauce
1/4 cup pine nuts

Garnish
fresh basil leaves

• Preheat the oven to 325 degrees F.
• Generously rub the bottom and sides of a spring form pan with the softened butter.
• Coat the buttered pan with a mixture of the breadcrumbs and 2 Tbsp grated Parmesan cheese.
• Set aside.
• Using an electric mixer, beat the cream cheese, ricotta, grated Parmesan cheese, salt, and pepper in a large bowl until smooth and light.
• Add the eggs, one at a time, beating well after each addition.
• Transfer 1/2 of the cheese mixture to another bowl.
• Add the pesto sauce to the remaining half and mix well.
• Pour the pesto-cheese mixture into the prepared pan.
• Smooth the top and carefully spoon the plain cheese mixture over the pesto layer.
• Smooth top and sprinkle with pine nuts.
• Bake at 325 degrees F. about 45 minutes or until center no longer moves when pan is moved.
• Cool to room temperature on a wire rack.
• Cover tightly and refrigerate overnight.
• When ready to serve, place on a serving dish, garnish with fresh basil leaves, and surround with crackers.

Variations:
Substitute the pesto sauce and pine nuts with:

SALMON & DILL CHEESECAKE:
1 cup well drained cooked fresh or canned salmon and 2 Tbsp well chopped fresh dill.

SPINACH & ONIONS CHEESECAKE:
3/4 cup well drained cooked spinach and 1/2 cup diced onions with 4 cloves garlic that have been sauteed in 2 Tbsp olive oil.

BROCCOLI CHEESECAKE:
1 cup well drained cooked chopped broccoli.

GREEN ONION CHEESECAKE:
1 cup thinly sliced green onions that have been sauteed for a few minutes in 2 Tbsp olive oil.

MARINATED MUSHROOM CHEESECAKE:
1 cup finely chopped marinated mushrooms that have been well drained.

FAVORITE HERBS CHEESECAKE:
Substitute any other herbs in the above recipes.

FETA CHEESE & SPINACH CHEESECAKE:
3/4 cup well drained and cooked spinach and 3/4 cup crumbled feta cheese.

CHUTNEY & PEANUT CHEESECAKE:
1/2 cup chutney and 1/2 cup finely chopped toasted peanuts. Serve with extra chutney as topping.

MEXICAN GREEN OLIVE CHEESECAKE:
1 pkg taco seasoning and 3/4 cup coarsely chopped, well-drained stuffed green olives. Top each serving with salsa as topping.

MARINATED ARTICHOKE CHEESECAKE:
1 cup coarsely chopped marinated artichokes and 1/2 cup grated Parmesan cheese.

WALDORF CHEESECAKE:
1/2 cup each diced celery, apples, and coarsely chopped walnuts.