Greek Cheesecake

Greek Cheesecake

This recipe has gluten free notes.


  • 2 tbsp butter, softened
  • 1/4 cup fine dry seasoned breadcrumbs (GF Use Schaar)
  • 1/4 cup Parmesan cheese, grated
  • 4 (8 oz) packages cream cheese (1/3 less fat can be used), at room temperature
  • 1 cup feta cheese, crumbled
  • 4 large eggs
  • 1 cup sour cream
  • 1 (14 oz) can artichokes, drained and chopped
  • 1 red bell pepper, chopped
  • 1 can black olives, drained and chopped
  • 1 large clove garlic, pressed
  • 2 tbsp fresh basil, chopped
  • Garnish: Red Bell Pepper, Feta, and Olives, chopped


  1. Preheat oven to 375F. Grease a 9-inch springform pan with butter. In a small bowl, mix together the breadcrumbs and Parmesan. Coat the bottom of the pan with the mixture and set aside.
  2. In a mixer or food processor, beat cream cheese until fluffy. Beat in feta, eggs, and sour cream, until smooth. Fold in chopped bell peppers, olives, garlic, and basil.
  3. Pour half of the cream cheese mixture onto the bottom of the pan. Layer the artichokes, then pour the remaining half over the artichokes.
  4. Bake for 45-60 minutes, or until golden brown. Cool to room temperature before covering and refrigerating. Chill for at least 8 hours before serving.
  5. When ready to serve, garnish the top with chopped peppers and olives. Serve with sliced baguette, crackers, veggie slices, and apple wedges.