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Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

Savory Pistachio and Mushroom Cheesecake with Feta Crust

Delight in this Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust, a savory twist perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Finely Chopped Pistachios Try walnuts for a different profile.
  • 1 cup Crumbled Feta Cheese Goat cheese is a great alternative if desired.
  • 1/2 cup Grated Parmesan Ricotta can work well as a substitute.
  • 1 cup Breadcrumbs Opt for gluten-free breadcrumbs if needed.
  • 1/2 cup Melted Butter Substitute with coconut oil for a vegan option.
For the Filling
  • 1 cup Finely Chopped Mushrooms Use shiitake or portobello for a flavor twist.
  • 2 cloves Minced Garlic Shallots can be an excellent substitute.
  • 16 oz Cream Cheese Neufchâtel cheese offers a lighter option.
  • 1/2 cup Sour Cream Replace with Greek yogurt for a healthier choice.
  • 3 Eggs Flax eggs can work well in a vegan version.
  • to taste Salt and Pepper Enhances overall flavor.

Equipment

  • Springform pan
  • Mixing bowl
  • Skillet

Method
 

Prepare the Cheesecake
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine finely chopped pistachios, crumbled feta cheese, grated Parmesan, breadcrumbs, and melted butter.
  3. Pour the crumb mixture into the springform pan, pressing it evenly into the bottom.
  4. Bake the crust for approximately 10 minutes until golden brown, then let it cool.
  5. Sauté finely chopped mushrooms and minced garlic in a skillet over medium heat for about 5-7 minutes.
  6. In a clean mixing bowl, beat the cream cheese until smooth, then gradually mix in sour cream, eggs, and more grated Parmesan.
  7. Gently fold the cooled sautéed mushrooms into the creamy filling, seasoning with salt and pepper.
  8. Pour the mushroom filling into the pre-baked crust and bake for 35-40 minutes.
  9. Allow the cheesecake to cool for about 10 minutes, then remove from the springform pan.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg

Notes

Serve warm or at room temperature, garnished with fresh thyme and chopped pistachios. This cheesecake can be made a day in advance.

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