Savory Prune and Pancetta Cheesecake

Prep Time 20 Minutes

Cook Time 30 Minutes

Calories per seving 280

Fat 2g

Cholesterol 115mg

Sodium 250mg

Carbohydrates 12g

Fiber 1g

Sugar 4g

Protein 9g

1/2 cup finely crushed cracker crumbs
3 Tbsp butter, melted
5 Tbsp grated Parmesan cheese, divided
8 oz cream cheese, softened
1/2 cup white cheddar cheese, finely shredded
2 eggs
6 Tbsp Sunsweet^® Amaz!n™ Diced Prunes
1 Tbsp fresh chives, snipped
2 oz diced pancetta cooked crisp, browned and drained

Preheat oven to 350F and coat two 4" springform molds with nonstick spray. In a small bowl, mix cracker crumbs, butter and 1 Tbsp Parmesan.

Press equal amounts in the bottom of each mold. Press a small piece of plastic wrap directly on the surface and press firmly. Remove plastic. In a large bowl, beat cream cheese, cheddar and remaining Parmesan with an electric mixer. Add eggs and beat until well mixed. Stir in prunes, chives and pancetta. Spread equal amounts of mixture into molds and place on a small baking sheet.

Bake for 30 minutes. Let cool, then remove sides and bottoms of molds. Cut into small wedges to serve. Serve chilled or at room temperature.