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Artichoke Cheesecake Recipe

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This recipe for Artichoke Cheesecake, by , is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan Johnson

Category:
Category:

Ingredients:  
Ingredients:  
4 T butter, melted t garlic powder
8 sheets phyllo dough, thawed 3 large eggs
sm jar marinated artichoke hearts c chopped green onion
3 8-oz pkg cream cheese, softened Toppings:
5 oz feta cheese, crumbled Sundried tomatoes, chopped
1 t fresh oregano, chopped Kalamata olives

Preheat oven to 450 degrees. Brush bottom and sides of a 9-in springform. Place one buttered sheet at a time of phyllo into pan, extending it up and over the sides until all are used. Make 2 slits in the center so that steam can escape. Bake 9 10 min until browned. Cool on a rack and reduce heat to 325.

Directions:
Directions:
Preheat oven to 450 degrees. Brush bottom and sides of a 9-in springform. Place one buttered sheet at a time of phyllo into pan, extending it up and over the sides until all are used. Make 2 slits in the center so that steam can escape. Bake 9 10 min until browned. Cool on a rack and reduce heat to 325.

Drain and chop artichokes, reserving 2 T of marinade. Beat cream cheese, feta, oregano and garlic powder in a large bowl. Add eggs, beating until just blended. Add chopped artichokes, reserved marinade and green onion. Combine well. Pour into crust and cover lightly with foil. Bake 35 45 minutes. Cool, then cover and chill. Can be frozen. When ready to serve, remove from pan and top.

I use two medium and 3 small springform pans, filling them about 1 inches.

 

 

 

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