Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust
Indulge in the extraordinary Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust, a delightful twist on traditional cheesecake. This savory masterpiece beautifully balances the earthy flavors of sautéed mushrooms and the nutty crunch of pistachios, all enveloped in a creamy filling and topped with a deliciously rich Feta and Parmesan crust.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Savory
Ingredients
Scale
- 1 cup shelled pistachios
- 1/2 cup grated Parmesan cheese
- 1 cup fresh mushrooms (cremini or button), sliced
- 4 oz crumbled feta cheese
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, blend crushed pistachios and grated Parmesan until combined. Press into the bottom of a greased springform pan.
- Sauté sliced mushrooms in olive oil over medium heat until golden brown; let cool.
- Beat cream cheese until smooth, then mix in sour cream and eggs one at a time.
- Fold in cooled mushrooms and crumbled feta into the cream cheese mixture.
- Pour filling over crust and bake for 45-50 minutes until set but slightly jiggly in the center.
- Cool at room temperature and refrigerate for at least four hours before serving.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 290
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg