Ingredients
-
4
-
2/3
-
1/3
-
2
-
2
-
2
-
1/4
-
3
-
8
-
5
-
1/3
-
1/3
-
2
-
1/2
-
2
Directions
Parmesan Cheesecake With Cherry-Pecan Cracker Crust, Recipe is from Country Living magazine , Recipe is from Country Living magazine
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Steps
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1
Done
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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. |
|
2
Done
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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. |
