Servings: 48 servings or 48 (3-inch) cheesecakes, 1 serving each
  • 12 oz. RITZ Crushed Crackers, finely crushed
  • 8 oz. butter, melted
  • 4 lb. cream cheese, softened
  • 2-1/4 lb. ricotta cheese
  • 8 oz. grated Parmesan cheese
  • 1-1/4 lb. pesto
  • 1-1/4 lb. roasted red peppers, pureed
  • 12 each large eggs


Nutritional facts are based on a single serving
Calories 270
Total fat 23g
Saturated fat 13g
Trans fat 1g
Cholesterol 105mg
Sodium 340mg
Carbohydrate 8g
Dietary fiber 0g
Sugars 2g
Protein 8g
Calcium 10%DV
Iron 4%DV


  1. Combine  crackers and butter. Press evenly onto bottoms of 48 each 3-inch spring form pans. Bake at 300°F for 10 min. Cool on wire rack while preparing filling.
  2. Place  cream cheese and ricotta cheese in 12-quart bowl of 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 3-1/2 oz. of the cream cheese mixture over each crust.
  3. Bake  at 300°F for 30-40 min. 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 unmolding and serving.
  4. Serving Suggestion

    Serve with a side salad, if desired.

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