Artichoke Cheesecake

Name: Artichoke Cheesecake
Ingredients: 1 teaspoon butter, melted; 1/4 cup seasoned bread crumbs; 2 packages (8 ounces each) cream cheese, softened; 1 cup sour cream; 3/4 cup crumbled feta cheese; 3 green onions, chopped; 2 garlic cloves, minced; 1 teaspoon dried tarragon; 1/2 teaspoon dried basil; 1/4 teaspoon salt; 3 large eggs, lightly beaten; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped; 1 medium sweet red pepper, chopped; Assorted crackers

14 ingredients

3 steps

Ingredients

1 teaspoon butter, melted
1/4 cup seasoned bread crumbs
2 packages (8 ounces each) cream cheese, softened
1 cup sour cream
3/4 cup crumbled feta cheese
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried tarragon
1/2 teaspoon dried basil
1/4 teaspoon salt
3 large eggs, lightly beaten
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 medium sweet red pepper, chopped
Assorted crackers

Directions

1

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Drizzle melted butter over bottom of pan; sprinkle bread crumbs over butter.
2

In a large bowl, beat cream cheese and sour cream until smooth. Beat in the feta cheese, onions, garlic, tarragon, basil and salt. Add eggs; beat on low speed just until combined. Fold in artichokes and red pepper. Pour into springform pan. Place pan in a large baking pan; add 1 in. of hot water to larger pan.
3

Bake at 350° until center is just set and top appears dull, 35-40 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve with crackers.