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Spinach, Mushroom and Gruyere Cheesecake

Spinach, Mushroom and Gruyere Cheesecake comes together with Crust, Unsalted Butter, Fine Breadcrumbs, Cream Cheese, and Whipping Cream. Serves 12. Scale it up or down for the number of people at the table.

Ingredients

• Crust
• 1 tbsp
• 1 1/3 cup
• 5 tbsp
• 1 1/2 lb
• 1/4 cup
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 4
• 4 oz
• 10 oz
• 2 1/2 tbsp
• 3 tbsp
• 1/2 lb
• Oven

Method (preview)

1. 1

   Press mixture firmly onto bottom and sides of pan.

2. 2

   Bake til set, 8 to 10 minutes. Cool.

3. 3

   Mix cream cheese, whipping cream, salt, nutmeg and red pepper in blender or processor til smooth. Blend in eggs.

4. 4

   Divide filling evenly between 2 medium bowls. Stir Gruyere into one half.

5. 5

   Mix spinach and onion into remainder. Pour spinach filling into pan.

6. 6

   OVEN: 325

7. 7

   Melt remaining butter in large skillet over medium-high heat.

8. 8

   Add mushrooms and cook til all moisture is evaporated, about 10 minutes, stirring frequently. Season with salt and pepper.

9. 9

   Spoon mushrooms over spinach filling. Carefully pour cheese filling over top.

10. 10

    Set pan on baking sheet. Bake 1 -1/4 hours. TURN OVEN OFF and cool cheesecake about 1 hour with door ajar.

11. 11

    Transfer to rack. Remove springform.

12. 12

    Cool to room temperature before serving.