Feta Cheesecake

• Produce

  • 2 (4-ounce packages Feta cheese with basil and tomato
  • 2/3 cup Green onion
  • 1 tsp Oregano, dried leaves
  • 2 Roma tomatoes, medium

• Refrigerated

  • 3 Land o lakes eggs, large

• Condiments

  • 1 (4 1/4-ounce can Ripe olives, pitted

• Baking & Spices

  • 1/4 tsp Garlic salt
  • 1/2 tsp Pepper, coarse ground

• Snacks

  • 1 1/3 cups Sesame seed cracker crumbs
  • 1 Sesame seed or rye crackers

• Dairy

  • 2 (8-ounce packages Cream cheese
  • 1/3 cup Land o' lakes salted butter
  • 1/4 cup Parmesan cheese

Found on landolakes.com

Description

Directions

• Heat oven to 325°F. Combine all crust ingredients in 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 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 35-40 minutes or until just set 3 inches from edge of pan. Cool 15 minutes; loosen sides of springform pan. Cool on rack 2 hours. Loosely cover; refrigerate at least 2 hours. Cut into wedges. Top each wedge with tomato and green onions. Serve with crackers, if desired. Store refrigerated.

Nutrition