Savory Mediterranean Cheesecake

By GadgetGirl

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

Ingredients

• 1 1/3 cup panko (Japanese breadcrumbs) or Italian breadcrumbs
• 6 tablespoons butter, melted
• 1/4 cup butter
• 1/4 cup minced green onion
• 1/4 cup chopped fresh parsley
• 2 garlic cloves, minced
• 1 (10 oz.) frozen chopped spinach, thawed & squeezed dry
• 3 (8 oz.) packages cream cheese, softened
• 1/4 cup heavy whipping cream
• 4 large eggs
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 (2.5 oz.) cans sliced black olives
• 1 cup Parmesan cheese
• 1 cup crumbled feta cheese

Details

Servings 1

Preparation

Step 1

Preheat oven to 325 degrees. In small bowl combine panko and melted butter. Press mixture into bottom of 9 inch springform pan. Bake 8 min.

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

In large bowl, beat cream cheese, cream and eggs at medium speed with electric mixer until smooth. Beat in oregano, basil, salt and pepper. Divide mixture evenly into two medium bowls. Stir spinach into one-half of cream cheese mixture. Pour into prepared pan. Sprinkle evenly with sliced olives. Stir Parmesan and feta cheese into other half cream cheese mixture. Spread evenly over olives. Bake 1 hour and 15 minutes. Let cool in pan and then store in the refrigerator. Serve with crackers.