ARTICHOKE CHEESECAKE
I created this appetizer about 10 years ago. The combination of herbs and cheese seemed like a natural pairing. The addition of artichokes just took this over the top as a wonderful sensation. -Nancy Ringer, Wichita, Kansas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 118 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 187mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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