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Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

Savory Pistachio and Mushroom Cheesecake with Feta Crust

Discover the delightful Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust, a unique savory dessert that impresses at any gathering.
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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: Dessert
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Pistachios Can substitute with walnuts, almonds, or pecans.
  • 1 cup Feta Cheese Substitute with goat cheese or ricotta if desired.
  • 1/2 cup Parmesan Cheese No common substitutes noted.
  • 1 cup Breadcrumbs Use gluten-free if needed.
  • 1/2 cup Butter Can substitute with olive oil for dairy-free.
For the Filling
  • 2 cups Mushrooms Use varieties like cremini or shiitake.
  • 2 cloves Garlic Omit if sensitive to garlic.
  • 8 oz Cream Cheese Can substitute with Neufchâtel or vegan cream cheese.
  • 1 cup Sour Cream Greek yogurt is a healthier substitute.
  • 3 large Eggs For vegan option, use flax eggs.
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Pepper Adjust to taste.

Equipment

  • springform pan
  • mixing bowl
  • skillet
  • hand mixer

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine finely chopped pistachios, crumbled feta, grated Parmesan, and breadcrumbs. Pour in melted butter and mix until it resembles damp sand. Press into the bottom of a springform pan and bake for 10 minutes until golden brown. Set aside to cool.
  3. In a skillet, sauté chopped mushrooms and minced garlic with olive oil over medium heat for 5-7 minutes until the mushrooms are soft and moisture evaporates. Allow to cool.
  4. In a large bowl, beat cream cheese until smooth. Gradually add sour cream, eggs, Parmesan, and the cooled mushroom-garlic mixture. Season with salt and pepper, blending until well combined.
  5. Pour the mushroom and cheese mixture over the warm crust in the springform pan. Spread evenly to ensure it reaches the sides of the pan.
  6. Bake in the preheated oven for 35-40 minutes until set around the edges but slightly jiggly in the center. The top should be golden.
  7. Allow the cheesecake to cool in the pan for at least 10 minutes. Run a knife around the edges and gently remove the springform side.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 450mgPotassium: 160mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 1mgCalcium: 15mgIron: 5mg

Notes

This cheesecake can be made a day in advance for stress-free entertaining. Adjust seasonings to taste and enjoy various substitutions for a personalized touch.

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