Spinach Pesto Cheesecake

Ingredients

• 3/4 cup fine, dry breadcrumbs
• 1/3 cup ground pine nuts or walnuts
• 1/4 cup grated Parmesan cheese
• 1/3 cup butter, melted
• 1 cup coarsely chopped fresh spinach
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts or walnut pieces
• 1 large clove garlic, cut in half
• 1/4 teaspoon salt
• 1/4 teaspoon freshly-ground pepper
• 1/3 cup olive oil
• 24 ounces cream cheese, softened
• 3 eggs
• 1/4 cup milk
• Garnish: pine nuts or walnut halves

Instructions

1. Combine breadcrumbs, ground pine nuts, the 1/4 cup Parmesan cheese and butter; press on bottom and 1 inch up sides of an 8-inch springform pan. Set aside.
2. Position knife blade in food processor bowl; add spinach and next 5 ingredients. Top with cover; process until smooth.
3. With processor running, pour oil through the food chute in a steady stream until mixture is blended.
4. Beat cream cheese at high speed of an electric mixer until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Add milk and spinach mixture, mixing well.
7. Pour mixture into the prepared pan.
8. Bake at 300 degrees F for 1 hour or until the cheesecake is almost set.
9. Turn the oven off, and partially open the oven door. Leave cheesecake in oven for 1 hour.
10. Garnish, if desired, and serve immediately. Or let the cheesecake cool completely on a wire rack.
11. Cover and chill.