Description
Indulge in this delectable Pistachio and Mushroom Cheesecake with a Feta & Parmesan Crust. The savory filling is made with a blend of creamy cheeses, roasted pistachios, and sautéed mushrooms, all encased in a golden-brown, crunchy crust. This unique recipe is perfect for entertaining or as a decadent appetizer or dessert.
Ingredients
Scale
- 16 ounces cream cheese, softened
- 4 large eggs
- 1 cup shredded Feta cheese
- 1 cup grated Parmesan cheese
- 1 cup roasted and salted pistachios, chopped
- 8 ounces sliced mushrooms, sautéed
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the Feta cheese, Parmesan cheese, chopped pistachios, sautéed mushrooms, flour, thyme, garlic powder, salt, and black pepper until well combined.
- Press the mixture into the prepared springform pan, smoothing the top.
- Bake for 45-50 minutes, or until the center is almost set. Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight.
- Remove the springform ring and serve the Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust chilled, garnished with fresh thyme and a drizzle of honey.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg
Keywords: Pistachio Mushroom Cheesecake, Cheesecake, Appetizer, Vegetarian