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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Artichoke Cheesecake

Source: dLife

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

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	99.7

Total Carbs	6.4 g

Dietary Fiber	1.0 g

Sugars	0.8 g

Total Fat	5.8 g

Saturated Fat	2.6 g

Unsaturated Fat	0.2 g

Potassium	33.8 mg

Protein	6.0 g

Sodium	330.0 mg

Dietary Exchanges 5.8 Fat, 0.6 Vegetables, 0.4 Meat, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 325 degrees F.
Mix the bread crumbs and melted butter in a small bowl and press into the bottom of a 9 inch springform pan; set aside.
Drain 2 tablespoons of artichoke marinade and discard the rest, chop artichokes.
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.
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.
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.