FETA CHEESECAKE
Source: Land O Lakes
Makes 32 servings

"Savory feta cheese mingles with basil, oregano and pepper creating an appetizer worthy of the best holiday parties."

FOR THE CRUST:
1 1/3 cups (about 35) sesame seed cracker crumbs
1/4 cup shredded Parmesan cheese
1/3 cup LAND O LAKES Butter, melted
FOR THE FILLING:
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
FOR THE TOPPING:
2 medium Roma tomatoes, finely chopped
1/3 cup sliced green onions
Sesame seed or rye crackers (optional, for serving)

Heat oven to 325 degrees 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.

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HERBED FETA CHEESECAKE
Source: Better Homes and Gardens
Makes 14 servings

1/4 cup butter, melted
8 sheets (14x9-inch rectangles) frozen phyllo dough, thawed
1/2 of a 6-ounce jar marinated artichoke hearts
3 packages (8-ounces each) cream cheese, softened (regular or fat free)
1 1/4 cups crumbled feta cheese (5 ounces)
1/2 teaspoon dried oregano, crushed
1/4 teaspoon garlic powder
3 eggs
1/4 cup sliced green onion
Fresh oregano sprig (optional)

Preheat oven to 400 degrees F. Brush the bottom and side of a 9-inch springform pan with some of the melted butter.

For crust, unroll phyllo dough; cover with plastic wrap. Remove one sheet of phyllo and lightly brush with melted butter. Place a second sheet of phyllo on top, placing it at an angle to the first sheet; brush with butter. Repeat with remaining phyllo sheets one at a time, placing each at an angle to the previous sheet to form a circle and brushing each with butter. Using a wide spatula, transfer the phyllo stack to the prepared pan, carefully easing it into the pan and allowing some of the phyllo to hang about 1/2 inch over the edge of the pan. Make two slits in the center of the phyllo stack for steam to escape.

Bake in preheated oven about 8 minutes or until phyllo is light golden brown. Cool on a wire rack. Reduce oven temperature to 325 degrees F.

Meanwhile, drain and chop artichokes, reserving 2 tablespoons of the marinade. Set artichokes aside.

In a large mixing bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Add feta cheese, dried oregano, and garlic powder; beat well. Add eggs; beat just until combined (do not overbeat). Stir in artichoke hearts, the reserved 2 tablespoons marinade, and the green onion. Pour mixture into crust-lined pan.

Bake cheesecake for 35 to 40 minutes or until center is soft-set and edge stays firm when gently shaken. If necessary, loosely cover the edge with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack. Cover and chill for 2 to 24 hours.

Remove cheesecake from pan. If desired, let cheesecake stand at room temperature for 30 minutes to bring out its fullest flavor. If desired, garnish with fresh oregano. Cut cheesecake into wedges.

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SPINACH-MUSHROOM CHEESECAKE
Source: dalig/rec.food.recipes/ 2005
Makes 25 servings

butter or margarine
3/4 cup Italian-seasoned breadcrumbs, divided use
1/4 cup butter or margarine, melted, divided use
10 ounces chopped frozen spinach, thawed
1 cup chopped fresh mushrooms
1/4 cup finely chopped onion
2 cloves garlic, minced
1 (2 ounce) jar diced pimento, drained
3 packages (8 ounces each) cream cheese, softened
7 ounces feta cheese, drained
1/3 cup milk
4 large eggs
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
Crackers (for serving)

Grease bottom and sides of a 9-inch springform pan with butter. Dust sides of pan with 1 tablespoon breadcrumbs. Combine remaining breadcrumbs and 2 tablespoons melted butter. Firmly press into bottom of pan. Set aside. Drain spinach on paper towels. Set aside.

Cook chopped mushrooms, chopped onion, and minced garlic in remaining 2 tablespoons melted butter in a large skillet over medium-high heat, stirring constantly, 3 minutes or until crisp-tender. Stir in spinach and pimento. Set aside.

Beat cream cheese at medium speed with an electric mixer until creamy. Add feta cheese, beating until blended. Gradually add milk, beating at low speed until blended. Add eggs, one at a time, beating after each addition. Stir in spinach mixture, salt, and remaining ingredients. Pour into prepared pan.

Bake at 300 degrees F for 1 hour or until almost set. Turn oven off, and partially open oven door. Leave cheesecake in oven 1 hour. Remove cheesecake from oven, and let cool completely on a wire rack. Cover and chill until serving time.

Serve cheesecake with crackers.