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Feta Cheesecake

Feta Cheesecake

Savory feta cheese mingles with basil, oregano and pepper creating an appetizer worthy of the best holiday parties.


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30 min
Prep Time
5 hrs
Total Time
32
servings

Ingredients

Crust

1 1/3 cups (about 35 ) sesame seed cracker crumbs

1/4 cup shredded Parmesan cheese

1/3 cup Land O Lakes® Salted Butter, melted

Filling

2 (8-ounce) packages cream cheese, softened

2 (4-ounce) packages crumbled feta cheese with basil and tomato

3 large Land O Lakes® Eggs

1 (4 1/4-ounce) can chopped pitted ripe olives, well-drained

1/3 cup sliced green onions

1 teaspoon dried oregano leaves

1/2 teaspoon coarse ground pepper

1/4 teaspoon garlic salt

Topping

2 medium Roma tomatoes, finely chopped

1/3 cup sliced green onions

Crackers

Sesame seed or rye crackers, if desired

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

    Combine all crust ingredients in bowl. Press onto bottom and 1 1/2-inches up sides of ungreased 9-inch springform pan or aluminum foil-lined 9-inch round baking pan, leaving a 1-inch overhang.

  3. STEP 3

    Combine cream cheese and feta cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, beating just until combined. Stir in all remaining filling ingredients. Pour into crust. Bake 35-40 minutes or until just set 3 inches from edge of pan. Cool 15 minutes; loosen sides of springform pan. Cool on rack 2 hours. Loosely cover; refrigerate at least 2 hours.

  4. STEP 4

    Cut into wedges. Top each wedge with tomato and green onions. Serve with crackers, if desired. Store refrigerated.

Tip #1

Check cheesecakes at the minimum time for doneness by gently shaking the pan. If the center still jiggles and the edges appear firm, the cheesecake is done. The cheesecake will continue to set as it cools.

Nutrition (1 serving)

120 Calories
10 Fat (g)
40 Cholesterol (mg)
230 Sodium (mg)
4 Carbohydrates (g)
<1 Dietary Fiber
4 Protein (g)
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