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Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

Savory Pistachio and Mushroom Cheesecake with Feta Crust

This Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust offers a savory twist on traditional cheesecake, perfect for unique flavor experiences.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Pistachios Can substitute with walnuts or almonds.
  • 1/2 cup Feta Cheese Alternatives: goat cheese or ricotta.
  • 1/2 cup Parmesan Cheese Sharp cheddar can be used as an option.
  • 1 cup Breadcrumbs Gluten-free breadcrumbs available.
  • 1/2 cup Butter Vegan butter for dairy-free alternative.
Filling
  • 2 cups Mushrooms (finely chopped) Any variety works well.
  • 2 cloves Garlic (minced) Fresh garlic is best.
  • 1 8 oz package Cream Cheese Neufchâtel cheese can be a lighter substitute.
  • 1/2 cup Sour Cream Plain Greek yogurt makes a good substitute.
  • 3 large Eggs Flax or chia egg for vegan option.
  • to taste Salt
  • to taste Pepper

Equipment

  • Springform pan
  • Mixing Bowl
  • Skillet

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine pistachios, feta, parmesan, breadcrumbs, and melted butter until crumbly.
  3. Press the crust mixture into the bottom of a springform pan and bake for about 10 minutes until golden.
  4. Sauté mushrooms and garlic in olive oil for 5-7 minutes until softened.
  5. Beat cream cheese until smooth, then add sour cream, eggs, and additional parmesan, mixing until fully combined.
  6. Fold the cooled mushroom and garlic mixture into the cream cheese filling, seasoning with salt and pepper.
  7. Pour the filling over the baked crust and spread evenly.
  8. Bake for approximately 35-40 minutes or until the filling is set and top is lightly golden.
  9. Let cool for about 10 minutes before removing from the springform pan.
  10. Garnish with fresh thyme and chopped pistachios, and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Make ahead for enhanced flavors. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge before serving.

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