Monday, December 1, 2008

Savory Sundried Tomato and Artichoke Cheesecake

Wowser! Another Thanksgiving has come and gone and from the looks of many blogs it didn't phase anyone! Me . . . I have been battling a nasty sore throat, flu, earaches etc. The past few weeks and have had no gumph to blog! Now with finals hovering over me waiting to pounce on me next week . . . I am ready to take a minute and share one of my new favorite creations! Sun dried Tomato and Artichoke cheesecake. . . Okay it is an appetizer cheesecake . . . meaning it is meant to be enjoyed on crackers or crusty bread! It was one of my contributions for our Thanksgiving feast and was a total delight!
My handsome husband and I also whipped up some pretty mean cream pies including chocolate, praline pecan, and coconut cream. I love pie! My mom always makes so many different kinds and our favorite day after Thanksgiving breakfast is . . . pie! A great breakfast to prepare for a killer day of shopping! Yes the gals in my fam are crazy and we wake up 5 minutes after going to bed to hit the sales! This year wasn't so bad though . . . we avoided the stores that had blood trails leading into them and seemed to be done faster than in years past! Then of course we converged at my Mutti's and made some darling Christmas trees! (We are so crafty!)Savory Sun Dried Tomato and Artichoke Cheesecake
Recipe by: Emily
3 packages Cream Cheese, at room temperature
3 eggs, lightly beaten
1/2 cup Sun Dried Tomato's in Oil, chopped
1 medium Onion, sliced thin
1 14 oz Can Artichoke hearts, coarsely chopped, reserve 2 Tablespoons of the liquid
4 oz Feta Cheese, crumbled
1/4 cup Parmesan Cheese, shredded
1 tsp dried Basil
1 tsp Sugar
1/2 cup dry bread crumbs
1 1/2 Tbsp melted butter
1 clove Garlic, minced
1 tsp Salt
1 tsp Pepper

1. Caramelize the sliced onion with 1 tsp of sugar over medium low heat for about 30 minutes in a pan. Set aside onions.
2.Mix the bread crumbs and 2 tablespoons melted butter together and press into the bottom of a 9 inch spring form pan.
3. Beat the cream cheese in a large bowl until smooth with a hand mixer. Add the feta cheese and beat until well mixed.
4. Add the eggs, basil, salt, pepper, garlic, and the reserved 2 tablespoons of artichoke liquid and mix until just incorporated.
5. Fold in the sun dried tomatoes, caramelized onion, Parmesan cheese and artichoke hearts. Pour filling into the prepared 9 inch spring form pan and bake in a 325 degree preheated oven for 35 minutes. Allow cheesecake to sit at room temperature for 30 minutes on a wire rack and then chill for at least 4 hours before serving. To serve slice cheesecake into wedges and spread on crackers or toasted or crusty bread. Enjoy!

12 comments:

Lisa said...

Oh, yum! I love how you have the crackers around the edge. Feel better and good luck on your exams.

Prudy said...

Sounds like your holiday was so fun. I wouldn't mind shopping early if my sisters would go with me. Those little trees are so adorable. If only I was more crafty. Last but not least--the cheesecake! I love savory cheesecakes and will definitely try this one. We make a mexican one that I love too. OH, and of course get well soon and good luck with finals. Knock um dead!

Mari at Once Upon a Plate said...

Emily, I hope you're feeling better, and good luck on your finals.

Oh my goodness ~ your recipe contains so many of my favorites; artichokes, sun dried tomatoes, cream cheese... this looks fabulous. I know we would love it!

Thank you so much for creating and sharing the recipe. xo ~m.

Maria said...

I love this idea!! What a great cheesecake!! Artichokes are my favorite!

Trying to Stay Calm! said...

I'm new here, what a great blog :) ♥ Hugs!

Pam said...

What a fantastic appetizer! This would be a huge hit at my house.

anudivya said...

Looks beautiful, and adore those two turkeys!

Kate said...

Emily!

Hello dear. THanks for your sweet email! I sure appreciate it. I am so grateful to have served with you. You are amazing in every light-- i'm afraid you'll be translated any day:)

SO, on a different subject, you know that sponge log cake we made for xmas in dahlem? I attempted to make on for Thanksgiving and it didn't turn out as pretty, (it wasn't a log style) but it certainly brought back sweet memories with you!

alles liebe.
You coming to SLC by any chance in Dec or Jan?

EAT! said...

I hope you are feeling better soon. It is not very fun to cook when you are sick.

I love the idea of the appetizer cheesecake!

Deb said...

This sounds fabulous - a must try for Christmas Eve for me! I hope you are feeling better! :-) Good luck on your finals!

Kathy said...

I wanted to serve this for Bunko this month - it looks scrumptious!!! Do you serve it cold or do you bring it back to room temp?

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