Spinach and Mushroom Cheesecake

Yield: 10 servings

1 1/2 cups bread crumbs
5 Tbsps. butter, melted
3 pkgs. cream cheese (8 oz. ea.), at room temperature
1/2 cup heavy cream
1/2 tsp. allspice
1/2 tsp. cayenne
1 pinch salt as needed white pepper
4 large eggs, at room temperature
1 cup Swiss cheese, shredded
1 pkg. frozen chopped spinach (10 oz.), thawed, squeezed dry
2 1/2 Tbsps. green onions, sliced
3 Tbsps. butter, softened
1 lb. mushrooms, sliced

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish