Recipe for Spinach, Mushroom and Gruyere Cheesecake 
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Yield:
12 Servings
Ingredients:
Amount Ingredient
CRUST ----------------
1 tbl Unsalted butter, for pan
1/3 cup Fine breadcrumbs, toasted
5 tbl Unsalted butter, melted
----------------- FILLING ----------------
1/2 lb Cream cheese, room temperature
1/4 cup Whipping cream
1/2 tsp Salt
1/4 tsp Freshly grated nutmeg
1/4 tsp Ground red pepper
4 lrg Eggs
4 oz Gruyere cheese, shredded
1 x 10 oz pkg frozen chopped spinach, thawed + pressed dry
1/2 tbl Finely chopped green onion
3 tbl Unsalted butter
1/2 lb Mushrooms, finely chopped
Instructions:
Instructions: Preheat oven to 350 degrees.

Butter 9-inch springform pan. Mix breadcrumbs and melted butter.

Press mixture firmly onto bottom and sides of pan.

Bake until set, 8 to 10 minutes. Cool.

Mix cream cheese, whipping cream, salt, nutmeg and red pepper in blender

or processor until smooth. Blend in eggs.

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

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

Preheat oven to 325

Melt remaining butter in large skillet over medium-high heat. Add mushrooms and cook til all moisture is evaporated, about 10 minutes, stirring frequently. Season with salt and pepper.

Spoon mushrooms over spinach filling. Carefully pour cheese filling over

top.

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

Transfer to rack. Remove springform. Cool to room temperature before serving.

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