- Prep: 45 min
- Cook Time: 35 min
- Total: 1 hr 20 min
- Serving: 32 servings
This savory version of a traditional cheesecake dessert is ideal for luncheons served with a light and fruity glass of Beaujolais.
- 1-1/3 cups (about 35) sesame seed cracker crumbs
- 1/4 cup shredded Parmesan cheese
- 1/3 cup butter, melted
- 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 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
- 2 medium Roma tomatoes, finely chopped to garnish
- 1/3 cup sliced green onions to garnish
- Preheat the oven to 325 degrees.
- Place the cracker crumbs, Parmesan cheese and butter in a medium-sized bowl and mix to combine. Transfer the crumb mixture to a 9-inch round baking pan, and press into the bottom of the pan and 1-1/2-inches up the sides.
- Place the cream cheese and feta cheese into a large bowl and beat with a handheld mixer until mixture is smooth and creamy. Add the eggs and continue to beat, then add the olives, onion, oregano, pepper and salt, and stir to combine.
- Empty the cheese mixture into the prepared crust and then place in the oven for 35 minutes.
- Remove feta cheesecake from the oven and allow to cool for 15 minutes before cutting into wedges and then topping each slice with some tomatoes and green onions.