Spanish Appetizer Cheesecake

From: Recipe Challenge Winners

Current Rating: rating pending

Serves 20

A Runner-Up in the 2009 Diamond Recipe Challenge.

Ingredients

1 cup fresh white bread crumbs, toasted
½ cup chopped walnuts
3 tablespoons unsalted butter, melted
½ pound pepper jack cheese, grated
½ pound Mexican queso blanco, grated
2 (8 oz) packages cream cheese, softened
4 large eggs
1 (12 oz) jar roasted red peppers, drained, chopped
2 jalapeno peppers, seeded and diced
1 tablespoon minced or grated garlic
3 tablespoons minced fresh flat-leaf parsley
½ teaspoon salt
¼ teaspoon coarsely ground black pepper, or more to taste

Topping: 1 cup purchased pesto sauce

For serving: Assorted bread slices, bagel chips, corn chip scoopers, crackers

Directions

Preheat oven to 325 degrees.

Place the bread crumbs, walnuts, and butter in a food processor and process until thoroughly combined. Press mixture into the bottom and slightly up the sides of a 9-inch springform pan. Set aside. In a large bowl with a hand mixer, beat the pepper jack cheese, queso fresco, and cream cheese until smooth. Add the eggs, one at a time, beating well after the addition of each. Fold in the roasted red peppers, jalapenos, garlic, cilantro, salt, and pepper. Pour mixture into the prepared pan and bake 45 minutes to 1 hour, checking after 45 minutes until golden and puffed, and just set in the center. Remove from the oven and cool completely on a rack before unmolding To serve, place cheesecake in the center of a large platter, drizzle with pesto and surround with assorted breads, chips and crackers.