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Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

Savory Pistachio and Mushroom Cheesecake with Feta Crust

Discover a unique blend of flavors with this Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust, perfect for appetizers.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Finely Chopped Pistachios Walnuts or almonds can be a substitute
  • 1 cup Crumbled Feta Cheese Goat cheese is an alternative
  • 1/2 cup Grated Parmesan Cheese Sharp cheddar can be used
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free option
  • 1/2 cup Melted Butter Coconut oil is a non-dairy alternative
For the Filling
  • 1 tbsp Olive Oil Avocado oil works well
  • 2 cups Finely Chopped Mushrooms Cremini or shiitake can be used
  • 2 cloves Minced Garlic Shallots are a milder alternative
  • 8 oz Softened Cream Cheese Neufchâtel for lower-fat option
  • 1 cup Sour Cream Greek yogurt can be a replacement
  • 3 large Eggs Flax eggs make a vegan substitute
  • to taste Salt and Pepper Adjust to taste
  • 1 tbsp Fresh Thyme Sprigs Rosemary is a nice substitute for garnish

Equipment

  • Springform Pan
  • Mixing Bowl
  • Skillet

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Combine finely chopped pistachios, crumbled feta, grated Parmesan, and breadcrumbs in a mixing bowl. Pour in melted butter and mix until crumbly. Pack into the bottom of a springform pan; bake for 10 minutes until golden.
  3. Sauté finely chopped mushrooms and minced garlic in olive oil over medium heat for 5-7 minutes until tender. Allow to cool slightly.
  4. Beat softened cream cheese in a large bowl until smooth. Gradually add sour cream, eggs, and Parmesan cheese, mixing until combined. Fold in sautéed mushroom mixture, seasoning with salt and pepper.
  5. Pour the filling over the pre-baked crust and spread evenly. Bake for 35-40 minutes, until the center is set and top is golden.
  6. Let the cheesecake cool in the pan for 10 minutes, then remove the sides. Garnish with fresh thyme sprigs and extra pistachios.

Nutrition

Serving: 1slicesCalories: 320kcalCarbohydrates: 25gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 2mg

Notes

Serve at room temperature for best flavor and texture. Consider making a day in advance for enhanced flavors.

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