Yield: 20 Ethnicity: American   Meal Type: Appetizer   Occasion: Thanksgiving, Halloween, Easter, Christmas   Preparation Method: Bake

16-Ounces fat- free cream cheese, softened

1 Cup part-skim Ricotta cheese

1 Cup light sour cream, spoon off liquid

1/2 Cup Parmesan cheese, shredded

2 Large eggs

1 Teaspoon dried marjoram

2 Teaspoons dried basil

2 Teaspoons dried oregano

1/4 Teaspoon salt

1/4 Teaspoon freshly ground black pepper

1 (10.5-Ounce) jar red pepper jelly

1/3 cup chopped fresh basil

As needed fresh carrots sticks, zucchini slices, bell pepper strips, celery sticks, etc.

As needed crackers

To prevent leakage, wrap foil around base and exterior of a 9-inch round springform pan. Place a very large roasting pan with 1/2-inch warm water on the middle shelf in the oven. Preheat oven to 325 degrees F. In food processor, combine cream cheese, Ricotta, sour cream and Parmesan. Process until smooth. Add eggs, herbs, salt and pepper. Process until well combined and smooth. Pour mixture into springform pan. Place springform pan in hot water in roasting pan. Bake 45-55 minutes or until top of cheesecake just begins to brown and center is set. Cool about 2 hours. Remove foil. Cover and refrigerate at least 6 hours. Remove outer ring of pan. Spread pepper jelly atop cheesecake and sprinkle with basil. Serve at room temperature with crackers and fresh vegetables.

Recipe Source: Recipe and photo kindly provided by Giant Foods, LLC.