Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust Recipe

Introduction

This pistachio and mushroom cheesecake offers a unique savory twist on a classic dessert format. Featuring a crispy feta and Parmesan crust and a rich, creamy mushroom filling, it’s perfect for impressing guests at any gathering.

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, grated Parmesan, breadcrumbs, and melted butter. Press this mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes until it is golden and set. Remove from oven and set aside.
2. Step 2: Heat olive oil in a skillet over medium heat. Add the finely chopped mushrooms and minced garlic, sautéing until the mushrooms are soft and their moisture has evaporated, about 5 to 7 minutes. Remove from heat and let cool slightly.
3. Step 3: In a separate bowl, beat together the softened cream cheese, sour cream, eggs, and grated Parmesan until the mixture is smooth and creamy. Gently fold in the sautéed mushroom mixture. Season with salt and pepper to taste.
4. Step 4: Pour the mushroom filling over the prepared crust in the springform pan. Use a spatula to smooth the surface evenly. Bake the cheesecake for 35 to 40 minutes, or until it is set and slightly golden on top.
5. Step 5: Remove the cheesecake from the oven and allow it to cool for 10 minutes. Garnish with fresh thyme sprigs and a sprinkle of chopped pistachios. Serve warm or at room temperature for best flavor.

Tips & Variations

• Use a mix of mushrooms like cremini and shiitake for deeper flavor.
• Swap sour cream for Greek yogurt for a tangier filling.
• To make it vegetarian, ensure your Parmesan is free of animal rennet.
• Try adding chopped fresh herbs like chives or parsley into the filling for extra freshness.

Storage

Store leftover cheesecake covered in the refrigerator for up to 3 days. Reheat gently in the oven at a low temperature or serve cold, depending on preference. Avoid microwaving, as it may cause uneven heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake a day in advance. Keep it refrigerated and bring to room temperature or warm gently before serving.

Is this cheesecake gluten-free?

Not as written, since breadcrumbs are used in the crust. Substitute gluten-free breadcrumbs to make it gluten-free.

Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust Recipe

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★★★★★

4.9 from 148 reviews

This savory Pistachio and Mushroom Cheesecake features a rich feta and Parmesan crust, combined with a creamy mushroom filling enhanced by garlic and fresh thyme. Perfect for an elegant appetizer or a unique brunch centerpiece, this baked cheesecake offers a delightful blend of earthy mushrooms and nutty pistachios in a smooth, tangy base.

• Author: Felix
• 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 the finely chopped pistachios, crumbled feta, grated Parmesan, breadcrumbs, and melted butter. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake in the preheated oven for 10 minutes until the crust is golden and set. Remove from the oven and set aside.
2. Prepare Mushroom Filling: Heat olive oil in a skillet over medium heat. Add the finely chopped mushrooms and minced garlic and sauté, stirring occasionally, until the mushrooms are soft and most of their moisture has evaporated, about 5 to 7 minutes. Allow the mixture to cool slightly.
3. Mix Filling Ingredients: In a separate large bowl, beat together the softened cream cheese, sour cream, eggs, and grated Parmesan cheese until the mixture is smooth and creamy. Fold in the sautéed mushrooms and garlic. Season the filling generously with salt and pepper to taste.
4. Bake the Cheesecake: Pour the mushroom filling over the pre-baked pistachio crust, smoothing out the top evenly with a spatula. Place the springform pan in the oven and bake for 35 to 40 minutes, or until the cheesecake is set in the center and has a slight golden hue on top.
5. Cool, Garnish & Serve: Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Once slightly cooled, garnish with fresh thyme leaves and an optional sprinkle of chopped pistachios for added texture and flavor. Serve warm or at room temperature for best taste.

Notes

• You can substitute breadcrumbs with almond flour for a gluten-free crust.
• Allow the mushroom mixture to cool before adding to the cream cheese mixture to prevent curdling.
• Use a springform pan to easily remove the cheesecake without damaging the crust.
• Serve with a light salad or as part of a brunch platter.
• The cheesecake can be prepared a day ahead and refrigerated; bring to room temperature before serving.

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