Alright, this is my last savory cheesecake post for a while. 3 in 1 week. I am burnt on savory cheesecakes. Yes, they taste freaking amazing and truthfully I could eat them everyday. But how much more can I say about them? Not that much: they’re real good, use them as an appetizer and really WOW your quests. There, that’s it. That’s all I got left to say about them.

Which one is my favorite: Sun Dried Tomato and Mozzarella, Blue Cheese and Bacon or Feta Cheesecake?
I have different reasons for liking all of them. But I guess I would say the Sun Dried Tomato is my fave. Mainly b/c I LOVE sun dried tomatoes and basil.

Serves 20-25 appetizer servings
2 Tbsp butter softened
1/4 cup fine dry seasoned breadcrumbs
1/4 cup Parmesan cheese grated
4 pkgs cream cheese (8 oz) room temperature
1 cup feta cheese crumbled
4 large eggs
1 cup sour cream
1 can artichokes (14 oz) drained & chopped
1 red bell pepper chopped
1 can black olives, drained and chopped
1 large clove garlic pressed
2 Tbsp fresh or dried basil
red bell pepper, feta, and olives, chopped

Grease a 9″ springform pan with the butter. Mix together the breadcrumbs and Parmesan cheese. Coat bottom of pan; set aside.

Preheat oven to 375°F.

In mixer or food processor beat cream cheese until fluffy.
Add feta cheese, eggs, and sour cream. Beat until smooth. Fold in red bell peppers, olives, garlic, and basil.

Pour 1/2 of the cream cheese mixture onto the bottom of the pan. Layer the artichokes, then pour the remaining 1/2 over the artichokes.

Bake for 45-60 minutes at 375 degrees minutes or until golden brown. Cool to room temperature. Chill for at least 8 hours before serving.

Top with the garnish of chopped bell pepper and olives. I totally over did it and used way too much garnish. Don’t use too much, it looks sort of tacky and less appetizing.

Serve with sliced baquette, crackers, veggie slices and apple wedges.