Appetizers Recipes
Spinach Artichoke Cheesecake
Spinach artichoke dip is transformed it into an elegant yet easy party-perfect appetizer.
Serving Size:
16
Active Time:
45 min.
Total Time:
4 hrs., 45 min.
Ingredients
- ¾ cup plain dry breadcrumbs
- ¼ cup butter, melted
- 3 pkgs. (8 oz. each) cream cheese, at room temperature
- 2 conts. (5.6 oz. each) Boursin garlic & herbs cheese dip
- 1 Tbs. cornstarch
- 3 eggs
- ¼ tsp. salt
- ¼ tsp. pepper
- ⅔ cup sun-dried tomato pesto
- 1 can (14 oz.) artichoke hearts, drained, chopped, excess liquid squeezed out
- 1 pkg. (9 oz.) frozen creamed spinach, thawed
- Fresh basil and parsley leaves
- Cherry tomatoes, halved
Instructions
- Heat oven to 325°F. Coat 8” springform pan with cooking spray. Combine breadcrumbs and butter. Press into bottom of pan. Bake 10-12 minutes or until lightly browned. Cool.
- On medium speed, beat cream cheese, Boursin and cornstarch until smooth; beat in eggs, salt and pepper. Transfer ⅓ of mixture to separate bowl; stir in pesto. Spread in crust.
- Stir artichokes and spinach into remaining cheese mixture. Carefully spread over pesto mixture. Bake 1 hour, 10 minutes or until set in center. Turn oven off; let cheesecake stand in oven with door closed 1 hour. Remove; cool completely on rack.
- Run knife along edge of cake; remove side of pan. Refrigerate until serving time. Place on serving plate and garnish with basil, parsley and cherry tomato halves.