Servings: 48 servings or 4 cheesecakes, 12 servings each
  • 12 oz. RITZ Crushed Crackers, finely crushed
  • 8 oz. butter, melted
  • 4 lb. cream cheese, softened
  • 2 lb. ricotta cheese
  • 8 oz. grated Parmesan cheese
  • 1 lb. pesto
  • 1 lb. roasted red peppers, pureed
  • 1 eggs


Nutritional facts are based on a single serving
Calories 220
Total fat 19g
Saturated fat 9g
Trans fat 1g
Cholesterol 50mg
Sodium 340mg
Carbohydrate 6g
Dietary fiber 0g
Sugars 2g
Protein 5g
Vitamin A 15%DV
Vitamin C 6%DV
Calcium 10%DV
Iron 2%DV


  1. Combine  crackers and butter. Press evenly onto bottoms of 4 each 9-inch spring form pans. Bake at 325°F for 10 minutes. Cool on wire rack while preparing filling.
  2. Place  cream cheese and ricotta cheese in 12-quart bowl with electric mixer fitted with paddle attachment. Beat on medium speed until well blended. Add cheese, pesto and peppers; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour about 4-1/2 cups of the cream cheese mixture over each crust.
  3. Bake  at 325°F for 55 minutes to 1 hour or until centers are almost set. Run thin metal spatula around rims of pans to loosen cakes. Refrigerate several hours or overnight. Let stand at room temperature 15 minutes before serving.
  4. Sprinkle an additional 1/2 cup coarsely crushed RITZ Crushed Crackers over top of each cheesecake before baking.

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