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