Savory Mediterranean Cheesecake

photo taken by thehipvegetarian

My mother-in-law made this cheesecake for Christmas dinner. The thought of a savory cheesecake has never occurred to me, so I was rather excited to try this appetizer.

Honestly this tasted like pizza.

This recipe comes out of the Paula Deen’s Christmas cookbook. Black olives in cheesecake; why am I not surprised?  After all Paula puts Velveeta cheese in her chocolate fudge.

Savory Mediterranean Cheesecake

1 1/3 cup Panko, (Japanese bread crumbs)
6 Tbl. Butter, melted
1/4 cup Butter
1/4 cup Green Onion, minced
1/4 cup Parsley, chopped, fresh
2 cloves Garlic, minced
1 (10 oz) package Spinach, frozen & chopped, thawed & squeezed dry
3 (8 oz) packages Cream Cheese, softened
1/4 cup Heavy Whipping Cream
4 Eggs, large
1/2 tea. Oregano, dried
1/2 tea. Basil, dried
1/2 tea. Salt
1/2 tea. Ground Black Pepper
2 (2.5 oz) cans Black Olives, sliced & drained
1 cup Parmesan Cheese, grated
1 cup Feta Cheese, crumbled
Assorted Crackers for dipping
Garnish: Fresh Parsley, Fresh Oregano, Sliced Black Olives

Preheat oven to 325 degrees

In a small bowl, combine bread crumbs and melted butter. Press mixture into bottom of a 9-inch springform pan. Bake for 8 minutes.

In a medium skillet, melt 1/4 cup butter over medium-high heat. Add onion, parsley, and garlic. Cook for 5 minutes, stirring occasionally, or until tender. Add spinach, and cook for 2 minutes, stirring frequently. Remove from heat, and set aside.

In a large bowl, beat cream cheese, cream, and eggs at medium speed with an electric mixer until smooth. Beat in oregano, basil, salt, and pepper. Divide mixture evenly into 2 medium bowls. Stir spinach mixture into one-half of cream cheese mixture. Pour into prepared pan. Sprinkle evenly with sliced olives.

Stir Parmesan cheese and feta cheese into remaining half of cream cheese mixture. Spread cheese mixture evenly over olives. Bake for 1 hour and 5 to 15 minutes, or until center is set. Let cool completely in pan. Gently run a knife around edges of pan to release sides. Cover and chill.

Serve cheesecake at room temperature with assorted crackers. Garnish with parsley, oregano, and black olives, if desired.

Note: Cheesecake can be made up to 1 month ahead. Wrap tightly in heavy-duty plastic wrap, and freeze. Let come to room temperature before serving.

Advertisements

11 responses

  1. Hello would you mind letting me know which web host you’re utilizing?
    I’ve loaded your blog in 3 different internet browsers and I must say this blog loads a lot quicker then most.
    Can you suggest a good hosting provider at a
    honest price? Thanks, I appreciate it!

  2. Greetings from Carolina! I’m bored at work so
    I decided to check out your website on my iphone during lunch break.
    I love the information you provide here and can’t wait to take a
    look when I get home. I’m amazed at how quick your blog loaded on my mobile ..

    I’m not even using WIFI, just 3G .. Anyways, very good blog!

  3. Hi are using WordPress for your blog platform?
    I’m new to the blog world but I’m trying to get started and set
    up my own. Do you need any coding knowledge to
    make your own blog? Any help would be greatly appreciated!

  4. I comment each time I appreciate a article on a
    website or I have something to add to the conversation. It’s caused by the passion displayed in the article I read.

    And after this article Savory Mediterranean Cheesecake | The Hip Vegetarian. I
    was actually excited enough to create a thought 😉 I actually
    do have a few questions for you if you don’t mind. Could it be just me or do some
    of the responses appear as if they are coming from brain dead people?
    😛 And, if you are posting on additional online social sites,
    I would like to follow you. Could you make a list all of your community sites like your
    Facebook page, twitter feed, or linkedin profile?

  5. Wow, wonderful weblog format! How long have you ever been running a blog for?

    you made running a blog look easy. The full look of your site is magnificent,
    let alone the content material!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s