Irresistible Pistachio and Mushroom Cheesecake Recipe

This Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust offers a delightful blend of flavors and textures for an impressive appetizer.

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Prep Time 20

Cook Time 40

Cooling Time 10

Total Time 1 10

Servings: 8 slices

Course: Appetizers

Cuisine: Mediterranean

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Pistachios finely chopped
1 cup Feta Cheese crumbled
1/2 cup Parmesan Cheese grated
1 cup Breadcrumbs gluten-free if desired
1/2 cup Butter melted

For the Filling

16 oz Cream Cheese softened
1/2 cup Sour Cream
3 Eggs
8 oz Mushrooms chopped
2 cloves Garlic minced
1 tbsp Olive Oil for sautéing
to taste Salt
to taste Pepper

Equipment

Mixing Bowl
Skillet
springform pan
handheld mixer

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and lightly grease a springform pan.
In a mixing bowl, combine the crust ingredients and press into the bottom of the pan. Bake for about 10 minutes.
Heat olive oil in a skillet and sauté mushrooms and garlic until soft. Set aside to cool.
In a bowl, beat cream cheese until smooth, then add sour cream, eggs, and Parmesan. Fold in sautéed mushrooms.
Pour filling over the cooled crust and bake for 35–40 minutes until set with a slight jiggle.
Let the cheesecake cool for at least 10 minutes before slicing. Garnish with fresh thyme and pistachios.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 18gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Ensure to let the cheesecake rest overnight in the fridge for the best flavor.

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