Feta Cheesecake
Feta Cheesecake Image

Feta Cheesecake

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

30 min
5 hrs



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


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


2 medium Roma tomatoes, finely chopped

1/3 cup sliced green onions


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.


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


Explore reviews from
our online community

  November 30, 2012

I like this recipe but changed the crust and the filling to fit what I had in the fridge. I used rye bread crumbs as the crust and instead of the herbs, I replaced it with fig. It was the right combination of sweet/savory/salty that my family looks for when they come to our house and it was different and still seasonal.

— says Sarah
  December 07, 2011

I was looking for something new to make for our first Christmas party of the year and found this. I tried it out first on the family and they loved it. Even our loveable Grinch (Great GrandPa he hates everything that does not have ketchup on it.) Made for friends and family and spent good portion of the night directing people to your web site to get the recipe. I excepet that I will eating this at many different parties.

— says Cindy
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