Pesto Cheesecake1 (7 oz) container Pesto
2 (8 oz) packages of Cream Cheese
Mix ingredients together. Put in spring form pan. You can either use 9" or I used two 4.75" pans. Bake at 350 for 30-45 minutes or until sets up and browns on the top.
Top with Roasted Red Pepper Sauce:
1 Jar Roasted Red Peppers
1/2 cup parmesan cheese
1 tablespoon olive oil
Pepper to taste
Cut roasted peppers into bite size pieces. Mix all ingredients together. Top cheesecake with red pepper sauce and place in warm oven until parmesan cheese in the sauce has melted. Serve with french bread or crackers.
To find the 4.75" Spring Form Pans:
Crate and Barrel or Williams-Sonoma