Savory Spinach Artichoke Cheesecake

 This Savory Spinach Artichoke Cheesecake is a fun and delicious party appetizer! Includes Oven + Instant Pot Instructions

This Savory Spinach Artichoke Cheesecake is a fun and delicious party appetizer! 

There’s a local restaurant here in Florida that makes the most amazing savory cheesecake appetizer. Holy cow this stuff is legendary!

Because I’m often serving a small crowd of family and friends, I needed a way to a. make this at home and b. make just enough for our crew to devour without having 5 million slices of cheesecake leftover.

Long live the mini springform pan!

At 4 and 1/2 inches this adorable little cheesecake pan makes the perfect serving of savory spread and gets some major bonus points for presentation! You can bake it in the oven or whip it up in your trusty pressure cooker (see below for instructions) but whatever you do, get this cheesecake in your face stat!

 

Savory Spinach and Artichoke Cheesecake

Savory Spinach Artichoke Cheesecake

Savory Spinach Artichoke Cheesecake

Prep

Cook

Inactive

Total

Yield 6-10 servings

This mini savory cheesecake makes an impressive and delicious make-ahead party spread! It's perfectly sized to share with a few friends! Or make the full size version (measurements in post) for a extra-large crowd! Enjoy!

Ingredients

  • 4-inch or 4.5-inch mini springform pan
  • 1/2 cup of frozen spinach, thawed + squeezed dry
  • 1/2 cup cream cheese (not fat-free)
  • 1/2 cup ricotta cheese
  • 3/4 cup feta cheese
  • 1/4 cup of artichoke hearts
  • 1 large clove of garlic, minced
  • 1 large egg
  • 2 TBSP chopped green onion
  • 1/4 tsp garlic powder
  • 1/4 tsp of salt

NOTE: allow ingredients time to reach room temperature for optimal results! In the event that you wind up with a few spoonfuls of leftover spinach artichoke amazingness. Top it with parmesan cheese, warm in the oven or microwave, and snack away while your cheesecake bakes!

Don't forget the toasted baguette slices! DELISH!

OPTIONAL CRACKER CRUST:

  • 1/4 cup of crushed whole grain ritz-style crackers
  • 1-2 TBSP melted butter

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Fill a baking/casserole dish with water and place it in the bottom rack of your oven. Place the second rack in the center.
  3. Measure out your ingredients, then walk away. This recipe works best when at room temperature. Be sure to fully drain and strain both your spinach and your artichokes. This will prevent the soggification of your masterpiece.
  4. Prep your springform pan by lining the bottom with parchment paper and lightly greasing the sides with butter. 
  5. Combine cream cheese, ricotta, and feta in your food processor.
  6. Pulse just a few times to mix gently.
  7. Next add your egg, spinach, artichoke, garlic, salt and garlic powder and gently pulse enough to incorporate.
  8. Lastly, add the chopped green onion and fold into the mixture.
  9. If you're making a crust add that to the springform pan first. Finely crush crackers and combine with melted butter. Spread evenly onto the parchment paper at the bottom of your spring-form pan and top with your cheesecake filling.
  10. Skipping the crust? Simply pour your cheescake into the springform pan.
  11. Bake at 350 degrees Fahrenheit for 50 minutes. 
  12. When finished, the cheesecake will be golden around the edges and wiggle a little when the pan is gently nudged.
  13. Turn off the oven but leave the cheesecake inside to cool down slowly to prevent cracking.
  14. After an hour has passed, remove from the oven.
  15. Place the springform pan on a plate, cover with a paper towel then wrap in foil. Pop it in the fridge to set for a minimum 3 hours to set the shape. Alternatively you can make it the night before and let it chill while you sleep.
  16. It can be stored in the fridge up to 2 days in advance, making this a perfect make-ahead appetizer!
  17. Ready to dig in? Drizzle a little extra virgin olive oil on top and pop the cheesecake back in the oven for 15 minutes and serve hot alongside toasted crostini, croissants, tortilla chips, or your favorite buttery crackers. Broccoli, celery, and carrot sticks should also be present for good measure. (I'm certain there's a law stating so!) Garnish with crumbled feta or shaved parmesan cheese if you're feeling fancy.

Notes

INSTANT POT INSTRUCTIONS:

Make as directed above, cover it with a paper towel then foil, and cooked it on the trivet with 1.5 cups water for 35 mins high pressure with 19 mins NPR.

Using a 7-inch springform instead of the 4 inch mini? Double the mini recipe from the recipe card above and you’re good to go!

FOR A LARGE CHEESECAKE

For a 9-inch springform pan and a sassy savory cheesecake that’s fit for an extra-large party or potluck, try the measurements below and bake for in a preheated oven at 325 degrees F for 90 minutes or until cheesecake has set and jiggles just slightly in the center. Turn off the oven, crack the door open an inch or so, and allow to cool slowly in the oven for an hour. Since the 9 inch is so large, I set a long baking dish filled with water on the rack below it to steam the cheesecake and prevent cracking.

WARNING: this makes a boatload of cheesecake and is probably enough to feed an entire neighborhood.

  • 1 + a half (8-9 ounce) packages frozen spinach, thawed + squeezed dry
  • 2 cups cream cheese (16 ounces)
  • 2 cups ricotta cheese
  • 2 + 1/4 cups feta cheese
  • 1 cup of jarred artichoke hearts (marinated in oil or packed in water)
  • 1/2 cup chopped green onion
  • 4 large cloves of garlic, minced
  • 4 large eggs
  • 1 tsp garlic powder
  • 1 tsp of salt

9-inch ritz cracker crust (optional)

  • 6 oz ritz crackers (32 crackers)
  • 1/4 cup melted butter, extra if desired 

Follow recipe instructions from the recipe card above and use either an extra large food processor or a stand mixer. I use a processor for the mini and my kitchenmaid mixer for the large cheesecake.

This Savory Spinach Artichoke Cheesecake is a fun and delicious party appetizer! 

 

Instant Pot Instructions

Thanks to fellow IP addict Gail, I now know this bad boy can be made in the pressure cooker too! Um… amazing! I’ll be trying this next week for sure with my handy dandy Instant Pot! Here are Gail’s super helpful instructions to convert the recipe from oven to IP:

Make as directed, cover it with a paper towel then foil, and cooked it on the trivet with 1.5 cups water for 35 mins high pressure with 19 mins NPR.

Using a 7-inch springform instead of the 4 inch mini? Double the mini recipe from the recipe card above and you’re good to go!

so . . . how was it?!

In-freaking-credible! Remember that annoying happy dance I spoke of? Still doing it. I’m certain at this point it doubles as my cardio for the day. Recipe testing three rounds of this bad boy was mahhhhvelous!

I think Paul and I have currently consumed enough spinach to merit Popeye-like muscles, complete with a sassy anchor tattoo.

Sure you can convert this to plan-jane spinach dip for your holiday party…. but then you’d have to deal with the social atrocity of complete strangers double-dipping their faces off. Not to mention the cringe-worthy inevitability of losing a broken chip in the dip bowl, thus leaving you with the decision to fish it out with another chip or be the jerk who left soggy chip remnants in what was once a pristine bowl of dip.

Eff that. Make the cheesecake. It’s fancy-schmantsy, uber impressive, and everyone gets their own slice to attack with the veggie/carb of their choosing. Everyone wins. Well everyone that was on-time to the shindig.

That guy who showed up late? He’s left to nibble the stray cheesecake crumbs and the lone carrot that someone most likely licked and left behind.

The moral of the story? Make the cheesecake. Eat the cheesecake. Long live the savory spinach and artichoke cheesecake!

our favorite Instant Pot recipes:

sensational spinach recipes:

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This Savory Spinach Artichoke Cheesecake is a fun and delicious party appetizer!

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Comments

Lou

that looks so savory and delicious!!! I may have to indulge!!

Nichole

I saw “cheesecake” and was like, “but HOW”, I love this!! I will totally be making this for our Christmas party 🙂

Brittany @ GOtheXtraMile

YUM! I absolutely love artichoke dip. Mmmm 🙂

Cat @ Breakfast to Bed

I’m going to need this. I am also going to need those little toasts. I happen to have my own hand model who can feed me…did you try this with hot sauce? did you die of happy?

Amy B @ Second City Randomness

Very cute!

I was definitely one of those kids snacking on spinach artichoke dip all day on THursday… good stuff….

Chandeen Santos

Man, that looks so good. You have me craving spinach cheesecake and it is only 9 am. So want to make this. By the way, your samosa twice baked potatoes are a family staple in my house. 🙂

MIz

OOH YOU SO SO HAD HAD ME at restaurant recreation.
and the husband.

Sabrina

Jenn, you’ve done it again! A-FREAKING-MAZING! You have me wanting to stuff my face right this very instant! And it’s 10:30 am and I’m at work. 🙁 Your recipes always look delcious, and your presentation skills are PHENOMENAL!

Anna @ The Guiltless Life

Um, loving this idea. Completely. It’s such a great thing to take to a Christmas party!

Amber @ Slim Pickins Kitchen

How creative is this?!?!?!? I love it, and I’m almost certain I have everything I need in the fridge to make it! Squeeeeee!

Pamela Joy

This looks amazing and love all of the ingredients! YUM! Thank you!

Susan

This looks absolutely delicious! I HAVE to try this!!! Thanks for sharing!

Anonymous

I had this at a restaurant once and fell IN LOVE with it!! The restaurant closed and I desperately needed the recipe. This was on point exactly. ..so THANK YOU!

TLW

At what point did you remove the springform pan? If I make this two days in advance, should I leave the pan on until after I reheat it? Thanks – this looks amazing!

    Jenn

    I remove it from the pan just before serving. If you’re making it fully in advance [cook time, cool time, and all that jazz] simply wrap the cooled cheesecake in the springform pan in plastic wrap and place it on a plate in the fridge until you’re ready to serve or unwrap it from the springform pan and place it in a bowl that’s larger than the cheesecake is and cover the top. You basically just want to make sure it’s protected in the fridge and doesn’t get smooshed by another family member who’s rooting around for a snack haha! Hope that helps! Oh — and I usually store mine in the springform so when I reheat it I don’t accidentally dent the cheesecake. I’m clumsy like that 😉 Hope you LOVE it!

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