Artichoke Cheesecake Recipe

Name: Artichoke Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0 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.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon butter, melted, 1/4 cup seasoned bread crumbs, 2 packages (8 ounces each) cream cheese, softened, 1 cup sour cream, and more.

Yes, Artichoke Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Artichoke Cheesecake

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