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Appetizers

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

  1. 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.  
  2. 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. 
  3. 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. 
  4. 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.

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