Herb and Roasted Pepper Cheesecake

Ingredients:
3 (8 oz.) pkg. cream cheese, softened
3/4 c. ricotta cheese
1 tsp. salt
1 tsp. pepper
3 eggs, lightly beaten
1 1/2 c. roasted sweet pepper, drained and finely chopped
1 c. fresh basil, minced
1/2 c. green onion, minced
3 Tbs. fresh thyme, minced
3 Tbs. bacon, cooked and crumbled
3 garlic cloves, minced


Preheat oven to 350 degrees. Spray a 9 inch springform pan with non stick cooking spray, and wrap the bottom of the pan tightly with heavy duty tinfoil. Beat the cream cheese, ricotta cheese, salt and pepper in an electric mixer. When smooth, add the eggs and mix until the eggs are incorporated. Stir in the red peppers, herbs, bacon and garlic. Pour into the springform pan and place the pan on a large jellyroll pan. Add 1 inch of water to the bottom of the pan. Bake for 35-45 minutes until the center is set. Remove the springform pan from the jellyroll pan and place on a wire rack to cool for 10 minutes. Take a knife and loosen the edges of the cheesecake from the pan. Cool 1 hour before covering and refrigerating over night. Remove the sides of the springform pan before serving. This cheesecake is great with veggies or pita chips!