Parmesan Cheesecake With Cherry-pecan Cracker Crust

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 4 ounces shredded-wheat-style crackers, crumbled (such as triscuits)
• 2/3 cup chopped tart dried cherries
• 1/3 cup pecans, coarsely chopped
• 2 tablespoons brown sugar
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 3 tablespoons unsalted butter, melted
• 8 ounces cream cheese
• 5 ounces parmigiano-reggiano cheese, grated
• 1/3 cup ricotta cheese
• 1/3 cup sour cream
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• 2 large eggs

Recipe

• 1 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 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.