Time 1h5m Yield 24 servings. Number Of Ingredients 18 Steps:
In a small bowl, combine the bread crumbs, pine nuts and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a small bowl, beat the ricotta cheese, cream, Parmesan cheese, flour, salt and garlic salt until smooth. Add eggs; beat on low speed just until combined. Pour into crust., For topping, combine the basil, Parmesan cheese, pine nuts and garlic in a food processor; cover and process until finely chopped. While processing, gradually add oil in a steady stream. Drop by teaspoonfuls over filling; cut through with a knife to swirl. , Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Serve with crackers. Refrigerate leftovers.
Time 1h12m Yield 8 Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 9 inch pie plate. Bake about 12 minutes or until light brown. Allow to cool. In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. Blend in eggs and pumpkin puree. Scrape bowl, and beat until smooth. Pour into crust. Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together. Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.
Time 15m Yield 1 Number Of Ingredients 6 Steps:
Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat. Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto. Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich. Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.
Time 1h Yield 12 serving(s) Number Of Ingredients 9 Steps:
Butter spring form pan, coat with breadcrumbs–set aside. Beat cream cheese, ricotta and Romano cheese with electric mixer. Add eggs one at a time beating well after each addition. Seperate batter in half–add pesto to one half and sundried tomatoes to the other half. Layer in spring pan. Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes. Cool in pan. Cover and wrap in plastic. Refrigerate 8 hours or overnite. Slide knife around edge of pan and remove to serve.
