Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust
Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust is a savory twist on traditional cheesecake, combining the rich earthiness of sautéed mushrooms with the nutty crunch of pistachios. This unique dish features a creamy filling enveloped by a satisfying crust made from feta and parmesan, making it perfect for gatherings or as an elegant appetizer. With its straightforward preparation steps, even novice cooks can create this impressive gourmet delight that balances flavor and texture beautifully.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 people 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).
- For the crust: Blend crushed pistachios and Parmesan in a food processor. Press into a greased springform pan.
- Sauté mushrooms in olive oil until golden. Season with salt and pepper; let cool.
- Beat cream cheese until smooth, then mix in sour cream and eggs until combined.
- Fold in cooled mushrooms and crumbled feta into the cream mixture.
- Pour filling over the crust, bake for 45-50 minutes until set but slightly jiggly in the center.
- Cool at room temperature before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 90mg