Directions:
- Preheat oven to 325 degrees F. Rub butter over bottom and sides of 9-inch springform pan. I prefer to use 2 smaller springform pans about 4” across I found some suitable ones at the dollar store.
- Mix breadcrumbs with 2 tablespoons Parmesan cheese and coat pan with the crumb mixture.
- Beat the cream cheese, ricotta cheese, Parmesan cheese, salt and cayenne in a large bowl until light. Add eggs one at a time, beating well after each addition. Transfer half of mixture to medium bowl. Mix pesto mixture into remaining half. Pour pesto mixture into prepared pan; smooth top. Carefully spoon plain mixture over; gently smooth top. Sprinkle with 1/4 cup pine nuts and bake until center no longer moves when pan is shaken, about 45 minutes.
- Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.03 Kcal (737 kJ) | ||
| Calories from fat | 141.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.68g | 24% | |
|---|---|---|---|
| Cholesterol | 65.65mg | 22% | |
| Sodium | 220.13mg | 9% | |
| Potassium | 83.39mg | 2% | |
| Total Carbs | 2.96g | 1% | |
| Sugars | 0.92g | 4% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 6.31g | 13% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 123mg | 12% | |
| Amount Per 100 g | |||
| Calories | 318.72 Kcal (1334 kJ) | ||
| Calories from fat | 255.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.39g | 24% | |
|---|---|---|---|
| Cholesterol | 118.87mg | 22% | |
| Sodium | 398.57mg | 9% | |
| Potassium | 151mg | 2% | |
| Total Carbs | 5.37g | 1% | |
| Sugars | 1.66g | 4% | |
| Dietary Fiber | 0.46g | 1% | |
| Protein | 11.43g | 13% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.6mg | 2% | |
| Calcium | 222.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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