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!