Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust
Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust is a savory twist on a classic dessert that will elevate any occasion. This unique cheesecake combines rich cream cheese, tangy feta, and earthy mushrooms with the nutty crunch of pistachios, all encased in a buttery, cheesy crust. Perfect for entertaining or enjoying as a special treat, this dish promises to impress with its stunning presentation and delightful flavors.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Savory
Ingredients
Scale
- 1 cup shelled pistachios
- 1 cup fresh mushrooms (cremini or shiitake), chopped
- 4 oz crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 8 oz cream cheese, softened
- 2 large eggs
- 1/4 cup heavy cream
- 1/4 cup unsalted butter, melted
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). In a food processor, pulse pistachios and Parmesan until finely ground. Mix in melted butter and press into the bottom of a springform pan. Bake for 10 minutes until golden.
- Sauté mushrooms in butter over medium heat until tender (5-7 minutes). Season with salt and pepper; set aside.
- Blend cream cheese and crumbled feta until smooth. Add eggs one at a time, mixing well after each addition. Stir in heavy cream.
- Fold in sautéed mushrooms, then pour filling over baked crust.
- Bake for 40-45 minutes until set but slightly jiggly in the center. Cool at room temperature before chilling in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg