Serves: 12
Total Calories: 358

1 1/3 cups fine toasted bread crumbs
5 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 eggs
1 cup shredded gruyére cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 1/2 tablespoons minced green onions
3 tablespoons unsalted butter
1/2 pound mushrooms, finely chopped
1 salt and ground black pepper to taste
1 marinara sauce

In small bowl, combine bread crumbs and melted butter. Butter a 9-inch springform pan. Press crumbs onto bottom and sides of pan. Bake at 350° for 8–10 minutes; set aside to cool.

In large bowl, beat cream cheese, cream, salt, nutmeg, and cayenne pepper together until smooth. Beat in eggs, one at a time. Divide cheese mixture between 2 bowls. Stir Gruyère cheese into one. Stir spinach and green onions into the other. Pour spinach filling into cooled crust.

In medium skillet, melt 3 tablespoons butter and sauté mushrooms over medium-high heat until all moisture evaporates, stirring frequently. Season to taste with salt and pepper. Spoon mushrooms over spinach filling. Carefully pour Gruyère filling over mushrooms. Set pan on baking sheet. Bake at 325° for 1 1/4 hours. Turn oven off and cool cheesecake for one hour with door ajar,
then cool on rack until room temperature. Serve in wedges topped with warm marinara sauce.

Nutritional Facts:

Serves: 12
Total Calories: 358
Calories from Fat: 279

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