Appetizer Cheesecake

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  • Prep Time: 3 minutes
  • Cook Time: 35 minutes
  • Ready Time: 38 Min
  • Servings: 32 servings
This will work with regular artichokes...just add 2 T. olive oil.

Ingredients

  • 1 tablespoon butter or margarine
  • 1/2 cup bread crumbs fine dry
  • 6 ounce artichoke hearts marinated
  • 24 ounce cream cheese
  • 1 1/4 cup cheese Feta
  • 1/2 teaspoon oregano
  • 1/4 cup green onion
  • 1 count garlic
  • 3 count eggs
  • 1 count crackers assorted

Directions

    1. For crust, combine bread crumbs and melted butter. Press the crumb mixture onto the bottom of a 9-inch springform pan; set aside.
    2. Drain and chop artichoke hearts, reserving 2 tablespoons of the marinade; set aside.
    3. Beat the cream cheese with an electric mixer until smooth. Add feta cheese, oregano, and garlic; beat well.
    4. Add eggs; beat just until combined. Do not overbeat.
    5. Stir in artichoke hearts, reserved marinade, and chopped green onions. Pour into crust. Bake in a 325 degree oven about 35 minutes or until center apperars nearly set when shaken.
    6. Cool on a wire rack 30 minutes. Cover; chill at least 2 hours or up to 24 hours.
    7. To serve, remove from pan and cut into wedges. Serve immediately or let stand at room temperature for 30 minutes. If desired, serve with crackers, baguette slices, or fresh fruit.
Nutritional Information
Appetizer Cheesecake

Servings Per Recipe: 32 servings

Amount Per Serving

Calories: 110

  • Total Fat: 10g
  • Cholesterol: 50mg
  • Sodium: 140mg
  • Total Carbs: 3g
  •     Dietary Fiber: 0g
  • Protein: 3g

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