Hot Spinach Cheesecake
Elevate your appetizer game with this irresistibly creamy Hot Spinach Cheesecake—a savory twist on the classic dessert that’s perfect for parties or cozy gatherings. Packed with tender sautéed spinach, tangy cream cheese, and a trio of cheeses, including Parmesan and ricotta, this indulgent dish combines comforting flavors with a touch of elegance. Baked to golden perfection in a breadcrumb-lined springform pan, it boasts a luscious texture with just the right amount of seasoning, enhanced by a dash of nutmeg for warmth. Serve it warm, paired with crispy crackers or fresh vegetable sticks, and watch your guests swoon over this unique and decadent appetizer. Perfect for holiday spreads or special occasions, this Hot Spinach Cheesecake is as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 8 cups Fresh spinach, washed and chopped
- 16 ounces Cream cheese, softened
- 1 cup Ricotta cheese
- 3 ounces Parmesan cheese, grated
- 3 large Eggs
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg, freshly grated
- 1 as needed Cooking spray or extra butter for greasing pan
- 1 as desired Crackers or vegetable sticks for serving
Instructions
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch springform pan with cooking spray or butter, then dust it with breadcrumbs, shaking out the excess.
Heat a skillet over medium heat and melt the butter. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the chopped spinach. Cook for 3-5 minutes until wilted and any excess moisture has evaporated. Remove from heat and cool slightly.
In a large mixing bowl, beat the cream cheese until smooth. Add the ricotta cheese, Parmesan cheese, eggs, salt, pepper, and nutmeg. Mix until well combined.
Fold the cooked spinach mixture into the cheese mixture, ensuring everything is evenly distributed.
Pour the mixture into the prepared springform pan and smooth out the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden.
Remove from the oven and allow the cheesecake to cool for 10-15 minutes. Carefully release the sides of the springform pan.
Serve warm with crackers or vegetable sticks for dipping. Enjoy your Hot Spinach Cheesecake!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 330 mg | 25% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
