Artichoke Cheesecake

Source: dLife

Unique appetizer combining marinated artichokes, cream cheese, and feta cheese in a bread crumb crust.

Nutrition Facts
Serving size: 1 slice
Amount Per Serving
Calories	99.7
Total Carbs	6.4g
Dietary Fiber	1g
Sugars	0.8g
Total Fat	5.8g
Saturated Fat	2.6g
Unsaturated Fat	3.2g
Protein	6g
Sodium	330mg
Dietary Exchanges Fat 1, Meat 1/2, Starch 1/4, Vegetable 1/2
See the Detailed Nutritional Analysis
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0.5 cup bread crumbs
1 tbsp unsalted butter, melted
6 oz Artichokes, hearts, marinated, canned
24 oz fat free cream cheese, softened (3 8-ounce packages)
1.25 cup Cheese, feta, crumbled
0.5 tsp ground oregano
1 medium garlic cloves, minced
3 eggs
0.25 cup fresh chopped green onion, or sliced

1 Preheat oven to 325 degrees F.
2 Mix the bread crumbs and melted butter in a small bowl and press into the bottom of a 9 inch springform pan; set aside.
3 Drain 2 tablespoons of artichoke marinade and discard the rest, chop artichokes.
4 In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Beat in feta, oregano, and garlic until well blended; beat in eggs until just combined, do not over mix.
5 Stir in artichoke hearts, 2 tablespoons of reserved marinade, and green onion, pour into springform pan over bread crumb crust. Bake until center appears set when shaken, about 35 minutes. Remove and place on cooling rack for 30 minutes.
6 Cover and refrigerate at least 2 hours but up to 24 hours. Can be served right out of fridge or let sit at room temperature for 30 minutes; cut into 16 thin appetizer slices before serving and serve with crackers.

Reduced fat feta cheese tastes as great as regular.