Parmesan Cheesecake With Cherry-Pecan Cracker Crust
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 4 ounces shredded-wheat-style crackers, crumbled (such as Triscuits)
- 2⁄3 cup chopped tart dried cherries
- 1⁄3 cup pecans, coarsely chopped
- 2 tablespoons brown sugar
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons paprika
- 1⁄4 teaspoon cayenne pepper
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese
- 5 ounces parmigiano-reggiano cheese, grated
- 1⁄3 cup ricotta cheese
- 1⁄3 cup sour cream
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- 2 large eggs
directions
- Make the crust: Preheat oven to 350 degrees F. Line the bottom of a 7-inch springform pan with parchment paper. Lightly butter the paper and set aside. Place the crackers, dried cherries, pecans, brown sugar, thyme, paprika, and 1/8 teaspoon of cayenne in a large mixing bowl and toss to combine. Stir in the melted butter and press the mixture into the bottom of the lined pan. Blind bake the crust until set -- about 15 minutes. Cool on a wire rack and set aside.
- Make the cheesecake batter: Place the cheeses, sour cream, mustard, salt, and remaining cayenne in a large bowl and mix with an electric mixer set on low speed until well combined. Add the eggs, one at a time, beating well after each addition, until mixture is smooth. Pour the batter into the prebaked crust and bake until set and golden brown -- 40 to 50 minutes. Cool in the pan on a wire rack to room temperature. Remove from pan and serve at room temperature. Cake may be stored, tightly wrapped in plastic and refrigerated, for up to 3 days.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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