Using a small secetion of waxed paper, spread the softened butter on the bottom and sides of a 9” springform pan.
In a small bowl, mix bread crumbs with two tablespoons parmesan cheese and sprinkle into the bottom of the pan to create a bottom crust. It will adhere to the softened butter already there. It will be very thin layer.
In a mixing bowl, combine softened cream cheese, Ricotta cheese, ½ cup Parmesan cheese, salt and cayenne pepper until well blended and very smooth. Add eggs and blend again.
Scoop about half the cream cheese mixture into a medium-sized bowl and set aside.
Mix pesto sauce wth the remaining cream cheese in the mixing bowl and pour on top of the crumb mixture in the springform pan. Spread the mixture evening across the bottom of the pan.
Top with the remaining cream cheese mixture from the mixing bowl and smooth it carefully to create a top layer on the cheesecake.
Add Topping and Bake
Sprinkle the pine nuts on top of the cream cheese mixture.
Bake for 45 minutes or until the center is no longer jiggly if you shift the pan back and forth on the oven rack.
Remove from the oven and run a sharp knife around the edges to loosen any of the cheesecake that might stick on the side of the springform pan. Cool completely on a wire rack. Remove the outer ring and transfer the savory cheesecake to a round platter. Allow the cheesecake to cool for at least an hour or chill overnight in the refrigerator.
Slice into slim wedges and serve with sturdy crackers, veggies and basil as a garnish.
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