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Artichoke Cheesecake
Source: dLife

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

Prep Time: 2 minutes
Cook Time: 30 minutes
Difficulty: Easy

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
1 Fat , 1 Vegetables , 1/2 Meat , 1/2 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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0 1/2 cup  bread crumbs
1 tbsp  unsalted butter
6 oz  Artichokes, hearts, marinated, canned
24 oz  fat free cream cheese
1 1/4 cup  Cheese, feta, crumbled
0 1/2 tsp  ground oregano
1 each  medium garlic cloves
3 each  eggs
0 1/4 cup  fresh chopped green onion
  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.

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