Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
