Artichoke and Spinach Cheesecake

Really why make artichoke dip, when you can turn it into a great appetizer cheesecake.  I found some mini springform pans, so I made mini cheesecakes (just in case you think the pecans, tomatoes, and olives look like they come from the land of giants!).

Artichoke and Spinach Cheesecake

Total Time: 1 hour, 10 minutes

Yield: Serves 10-12


  • 2 cups crushed pecans
  • 1 1/2 lbs cream cheese, softened
  • 4 eggs, room temperature
  • 1/2 cup heavy cream, room temperature
  • 4 large cloves garlic, pressed
  • 1/4 tsp cayenne
  • Salt and pepper
  • 1 cup grated parmesan
  • 1 cup cooked, squeezed dry, and chopped spinach
  • 1 1/2 cups chopped artichoke hearts


  1. Press the pecans into the bottom of a 9-inch greased springform pan.
  2. Using an electric mixer, beat the cream cheese until smooth. Add the eggs one at a time, beating well after each addition.
  3. Beat in cream, garlic, cayenne, and salt and pepper.
  4. Add parmesan, spinach, and artichoke and mix well.
  5. Pour into baking pan with pecan crust.
  6. Bake for 45-60 min until firm.
  7. Serve warm or room temperature, cut into slices.
  8. Note: If you use frozen artichoke hearts, defrost them, and pat dry. If they are canned, rinse, drain well, and pat dry.