Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust Recipe

Introduction

This Pistachio and Mushroom Cheesecake features a savory blend of earthy mushrooms and tangy cheeses, all nestled on a flavorful feta and Parmesan crust. It’s a unique twist on traditional cheesecake, perfect as an appetizer or a special side dish.

Ingredients

• 1/2 cup pistachios, finely chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs
• 2 tbsp butter, melted
• 2 cups mushrooms, finely chopped
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 2 eggs
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine finely chopped pistachios, crumbled feta, Parmesan, breadcrumbs, and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes until golden and set aside.
2. Step 2: Heat olive oil in a skillet over medium heat. Sauté mushrooms and minced garlic until soft and the moisture has evaporated, about 5–7 minutes. Remove from heat and let cool slightly.
3. Step 3: In a separate bowl, beat the softened cream cheese, sour cream, eggs, and grated Parmesan cheese until smooth and well combined.
4. Step 4: Fold the sautéed mushrooms into the cream cheese mixture. Season with salt and pepper to taste.
5. Step 5: Pour the mushroom filling over the baked crust in the springform pan. Smooth the top with a spatula.
6. Step 6: Bake the cheesecake for 35–40 minutes, or until it is set and slightly golden on top.
7. Step 7: Allow the cheesecake to cool for 10 minutes before removing from the pan. Garnish with fresh thyme and a sprinkle of chopped pistachios. Serve warm or at room temperature.

Tips & Variations

• For extra flavor, use a mix of wild mushrooms such as shiitake, cremini, or chanterelles.
• Substitute sour cream with Greek yogurt for a lighter option.
• Toast the pistachios lightly before chopping to enhance their aroma.
• If you prefer a firmer crust, chill the crust mixture for 15 minutes before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to preserve the creamy texture. This cheesecake is best enjoyed warm or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can prepare it a day in advance and refrigerate it. Bring to room temperature before serving or warm gently.

Can I use other nuts instead of pistachios for the crust?

Absolutely! Walnuts or almonds work well too and provide a different but delicious flavor profile.

Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust Recipe

Print Recipe

★★★★★

5 from 64 reviews

A savory pistachio and mushroom cheesecake featuring a unique feta and Parmesan crust, combining creamy textures with earthy mushrooms and nutty flavors. Perfect as an elegant appetizer or a sophisticated vegetarian main dish.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crust:

• 1/2 cup pistachios, finely chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs
• 2 tbsp butter, melted

For the Filling:

• 2 cups mushrooms, finely chopped
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 2 eggs
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Preheat Oven & Make Crust: Preheat your oven to 350°F (175°C). In a bowl, combine finely chopped pistachios, crumbled feta, Parmesan, breadcrumbs, and melted butter. Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake for 10 minutes until golden and set aside to cool slightly.
2. Prepare Mushroom Filling: Heat olive oil in a skillet over medium heat. Add finely chopped mushrooms and minced garlic, sautéing until the mushrooms are soft and the moisture has evaporated, about 5-7 minutes. Remove from heat and let cool slightly.
3. Mix Filling Ingredients: In a separate bowl, beat softened cream cheese, sour cream, eggs, and grated Parmesan cheese until smooth and creamy. Gently fold in the sautéed mushrooms. Season the mixture with salt and pepper to taste.
4. Bake the Cheesecake: Pour the mushroom filling evenly over the pre-baked crust. Smooth out the top using a spatula. Bake in the preheated oven for 35-40 minutes, or until the cheesecake is set and lightly golden on top.
5. Cool, Garnish & Serve: Allow the cheesecake to cool for 10 minutes in the pan. Garnish with fresh thyme sprigs and a sprinkle of chopped pistachios. Serve warm or at room temperature for best flavor and texture.

Notes

• Make sure to finely chop the pistachios and mushrooms for an even texture.
• Let the mushroom mixture cool before mixing with the cream cheese to prevent curdling.
• This cheesecake can be served warm or at room temperature based on your preference.
• Use a springform pan for easy release and presentation.
• Store leftovers covered in the refrigerator and consume within 2-3 days.

Keywords: pistachio cheesecake, mushroom cheesecake, savory cheesecake, feta crust, Parmesan crust, vegetarian appetizer, baked cheesecake