Savory
feta cheese mingles with basil, oregano and pepper creating an
appetizer worthy of the best holiday parties.
|
1 1/3 |
|
cups (about 35) sesame seed cracker
crumbs |
|
1/4 |
|
cup shredded Parmesan cheese |
|
1/3 |
|
cup
LAND O LAKESŪ Butter, melted |
|
2 |
|
(8-ounce) packages cream cheese, softened |
|
2 |
|
(4-ounce) packages crumbled feta cheese
with basil and tomato |
|
3 |
|
eggs |
|
1 |
|
(4 1/4-ounce) can (1/2 cup) chopped
pitted ripe olives, well-drained |
|
1/3 |
|
cup sliced green onions |
|
1 |
|
teaspoon dried oregano leaves |
|
1/2 |
|
teaspoon coarse ground pepper |
|
1/4 |
|
teaspoon garlic salt |
|
2 |
|
medium Roma tomatoes, finely chopped |
|
1/3 |
|
cup sliced green onions |
| |
|
Sesame seed or rye crackers, if
desired |
Heat oven to 325°F. Combine all crust
ingredients in medium bowl. Press onto bottom and 1 1/2-inches up
sides of ungreased 9-inch springform pan or aluminum foil-lined
9-inch round baking pan, leaving a 1-inch overhang.
Combine cream cheese and feta cheese in large bowl. Beat at medium
speed, scraping bowl often, until creamy. Add eggs, beating just
until combined. Stir in all remaining filling ingredients. Pour into
crust. Bake for 35 to 40 minutes or until just set 3 inches from
edge of pan. Cool 15 minutes; loosen sides of springform pan. Cool
on wire rack for 2 hours. Loosely cover; refrigerate at least 2
hours.
To serve, cut into wedges. Top each wedge with tomato and green
onions. Serve with crackers, if desired. Store refrigerated.
TIP: Check cheesecakes at the minimum time for doneness by
gently shaking the pan. If the center still jiggles and the edges
appear firm, the cheesecake is done. The cheesecake will continue to
set as it cools.
Preparation time: 30 min Baking time: 35 min Chilling time: 2 hrs