Savory Spinach Artichoke Cheesecake

By Grandmax4

This mini savory cheesecake makes an impressive and delicious make-ahead party spread! It's perfectly sized to share with a few friends! Or make the full size version (measurements in post) for a extra-large crowd! Enjoy!

Go to link for large cheesecake (9" spring form)

Ingredients

• 4-inch 4-inch 4.5-inch 4.5-inch mini springform pan
• 4-inch 4-inch 4.5-inch 4.5-inch mini springform pan
• 4-inch 4-inch 4.5-inch 4.5-inch mini springform pan
• 1/2 1/2 1/2 cup of frozen spinach, thawed + squeezed dry
• 1/2 1/2 1/2 cup of frozen spinach, thawed + squeezed dry
• 1/2 1/2 1/2 cup of frozen spinach, thawed + squeezed dry
• 1/2 1/2 1/2 cup cream cheese (not fat-free)
• 1/2 1/2 1/2 cup cream cheese (not fat-free)
• 1/2 1/2 1/2 cup cream cheese (not fat-free)
• 1/2 1/2 1/2 cup ricotta cheese
• 1/2 1/2 1/2 cup ricotta cheese
• 1/2 1/2 1/2 cup ricotta cheese
• 3/4 3/4 3/4 cup feta cheese
• 3/4 3/4 3/4 cup feta cheese
• 3/4 3/4 3/4 cup feta cheese
• 1/4 1/4 1/4 cup of artichoke hearts
• 1/4 1/4 1/4 cup of artichoke hearts
• 1/4 1/4 1/4 cup of artichoke hearts
• 1 1 clove 1 large clove of garlic, minced
• 1 1 clove 1 large clove of garlic, minced
• 1 1 clove 1 large clove of garlic, minced
• 1 1 1 large egg
• 1 1 1 large egg
• 1 1 1 large egg
• 2 2 2 TBSP chopped green onion
• 2 2 2 TBSP chopped green onion
• 2 2 2 TBSP chopped green onion
• 1/4 1/4 1/4 tsp garlic powder
• 1/4 1/4 1/4 tsp garlic powder
• 1/4 1/4 1/4 tsp garlic powder
• 1/4 1/4 1/4 tsp of salt
• 1/4 1/4 1/4 tsp of salt
• 1/4 1/4 1/4 tsp of salt

Details

Adapted from peasandcrayons.com

Preparation

Step 1

OPTIONAL CRACKER CRUST:

1/4 cup of crushed whole grain ritz-style crackers
1-2 TBSP melted butter

Instructions

Preheat your oven to 350 degrees F.
Fill a baking/casserole dish with water and place it in the bottom rack of your oven. Place the second rack in the center.

Measure out your ingredients, then walk away. This recipe works best when at room temperature. Be sure to fully drain and strain both your spinach and your artichokes. This will prevent the soggification of your masterpiece.

Prep your spring form pan by lining the bottom with parchment paper and lightly greasing the sides with butter.
Combine cream cheese, ricotta, and feta in your food processor.
Pulse just a few times to mix gently.

Next add your egg, spinach, artichoke, garlic, salt and garlic powder and gently pulse enough to incorporate.

Lastly, add the chopped green onion and fold into the mixture.

If you're making a crust add that to the springform pan first. Finely crush crackers and combine with melted butter. Spread evenly onto the parchment paper at the bottom of your spring-form pan and top with your cheesecake filling.

Skipping the crust? Simply pour your cheescake into the springform pan.

Bake at 350 degrees Fahrenheit for 50 minutes.

When finished, the cheesecake will be golden around the edges and wiggle a little when the pan is gently nudged.

Turn off the oven but leave the cheesecake inside to cool down slowly to prevent cracking.

After an hour has passed, remove from the oven.

Place the spring form pan on a plate, cover with a paper towel then wrap in foil. Pop it in the fridge to set for a minimum 3 hours to set the shape. Alternatively you can make it the night before and let it chill while you sleep. A few friends have mentioned they serve theirs warm straight from the oven and haven't had issues with it losing shape, so totally feel free to dive in right away!

It can be stored in the fridge up to 2 days in advance, making this a perfect make-ahead appetizer!

Ready to dig in? Drizzle a little extra virgin olive oil on top and pop the cheesecake back in the oven for 15-30 minutes and serve hot alongside toasted crostini, croissants, tortilla chips, or your favorite buttery crackers. Broccoli, celery, and carrot sticks should also be present for good measure. (I'm certain there's a law stating so!) Garnish with crumbled feta or shaved parmesan cheese if you're feeling fancy.