Pistachio and Mushroom Cheesecake with Feta-Parmesan Crust Recipe

If you’re on the hunt for a savory twist to cheesecake that will amaze your taste buds and impress guests, the Pistachio and Mushroom Cheesecake with Feta-Parmesan Crust Recipe is exactly what your kitchen needs. This unique dish marries creamy, tangy, and earthy flavors in a way that feels both indulgent and surprisingly fresh. The combination of a salty feta and Parmesan crust with a rich mushroom and pistachio filling creates a texture and flavor profile that’s absolutely irresistible. Whether you’re planning a cozy brunch or an elegant appetizer, this cheesecake brings a gourmet Mediterranean-inspired flair that’s as beautiful as it is delicious.

Ingredients You’ll Need

Gathering the right ingredients for the Pistachio and Mushroom Cheesecake with Feta-Parmesan Crust Recipe is simpler than it sounds, but every single one makes a meaningful contribution. From the creamy cheese base to the earthy mushrooms and crunchy pistachios, each element enriches the taste, texture, and color of the final dish.

• Feta cheese, 1/2 cup crumbled: Provides a salty tang that forms a luscious crust base with depth.
• Parmesan cheese, 1/2 cup grated: Adds a nutty, umami punch to the crust’s flavor.
• Crushed crackers or almond flour, 1/2 cup: The binding agent offering crispness and a subtle crunch.
• Melted butter, 3 tablespoons: Adds richness and helps hold the crust together perfectly.
• Olive oil, 2 tablespoons: Used for sautéing veggies, enriching their natural flavors.
• Onion, 1 small finely chopped: Brings a mild sweetness that balances the savory notes.
• Garlic, 2 cloves minced: Gives a pungent warmth enhancing the mushroom’s earthiness.
• Mushrooms, 8 ounces finely chopped: The star ingredient of the filling, delivering deep umami flavor and texture.
• Salt, 1/4 teaspoon: Simply elevates every ingredient’s true flavor.
• Black pepper, 1/4 teaspoon: Adds a gentle kick and aromatics to the filling.
• Fresh thyme leaves, 1 tablespoon (or 1 teaspoon dried): Infuses an herbal brightness that wakes up the palate.
• Cream cheese, 16 ounces softened: The lush creamy foundation of the cheesecake filling.
• Sour cream, 1/3 cup: Adds a subtle tang and silkiness to the filling.
• Eggs, 2 large: Bind the filling and provide structure without weighing it down.
• Shelled pistachios, 1/2 cup finely chopped: Offer delightful crunch and a slightly sweet, nutty contrast.

How to Make Pistachio and Mushroom Cheesecake with Feta-Parmesan Crust Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to a cozy 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure your masterpiece releases effortlessly after baking. This prep step keeps everything smooth and fuss-free!

Step 2: Bake the Feta-Parmesan Crust

In a medium bowl, mix the crumbled feta, grated Parmesan, crushed crackers (or almond flour), and melted butter until evenly combined. Press this flavorful mixture firmly into the bottom of your springform pan, forming an even crust layer. Bake the crust for 10 minutes, then set it aside to cool slightly. This pre-baking step helps the crust hold its shape and creates a lovely golden, savory base for the filling.

Step 3: Sauté the Onion, Garlic, and Mushrooms

Warm your olive oil over medium heat in a skillet and gently sauté the finely chopped onion until translucent, about 3 to 4 minutes. Add the minced garlic and mushrooms, cooking together for another 5 to 7 minutes until the mushrooms soften and most moisture has evaporated. This step intensifies the savory mushroom flavor while avoiding sogginess. Stir in the salt, black pepper, and fresh thyme, then allow the mixture to cool slightly before folding into the filling.

Step 4: Prepare the Cheesecake Filling

Beat the softened cream cheese in a large bowl until silky smooth. Mix in the sour cream for a subtle tang and extra creaminess. Add the eggs one at a time, beating just enough to combine. Gently fold in the cooled mushroom mixture and the finely chopped pistachios, which provide inviting texture and a nutty flair. This filling strikes the perfect balance between indulgent creaminess and rustic earthiness.

Step 5: Assemble and Bake

Pour the luscious filling over the prepared crust, smoothing the top with a spatula to create an even surface. Bake the cheesecake for 40 to 45 minutes, or until the center is just set but still holds a slight jiggle. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for one hour to gently set. Finally, refrigerate for at least four hours, ideally overnight, to achieve that perfect sliceable texture.

How to Serve Pistachio and Mushroom Cheesecake with Feta-Parmesan Crust Recipe

Garnishes

Enhance this savory cheesecake by sprinkling extra chopped pistachios on top for a burst of crunch. Fresh herbs like thyme or parsley add vibrant color and freshness, while a light drizzle of good quality olive oil just before serving adds a luscious sheen and extra richness that brings all the flavors together beautifully.

Side Dishes

This cheese centerpiece pairs wonderfully with a crisp green salad dressed with a simple lemon vinaigrette to cut through the creamy richness. For extra indulgence, serve alongside buttery crostini or delicate crackers that provide a perfect contrast to the soft cheesecake texture. Roasted vegetables or a bright tomato salad can also complement the earthy mushroom notes.

Creative Ways to Present

Slice this cheesecake into generous wedges and serve on individual rustic wooden boards with scattered pistachios and fresh herbs for a stunning presentation. You can also create mini versions using a muffin tin for bite-sized appetizers at your next gathering. For a modern touch, try placing the cheesecake slices atop toasted bread rounds, finishing with microgreens or edible flowers for an artful plate.

Make Ahead and Storage

Storing Leftovers

Any leftover Pistachio and Mushroom Cheesecake with Feta-Parmesan Crust Recipe can be tightly covered with plastic wrap or stored in an airtight container and refrigerated. It will stay fresh and flavorful for up to four days, making it a great option for preparing ahead.

Freezing

If you want to keep this delicious cheesecake longer, wrap it securely in plastic wrap and aluminum foil, then freeze it for up to two months. Thaw it slowly in the refrigerator overnight before serving to maintain its creamy texture and vibrant flavors.

Reheating

Since this is a savory cheesecake best enjoyed chilled or at room temperature, it’s generally not recommended to reheat. However, if you prefer it warm, gently heat slices in a low oven (around 275°F or 135°C) for 10 to 15 minutes wrapped loosely in foil to avoid drying out.

FAQs

Can I substitute other nuts for pistachios in this recipe?

Absolutely! While pistachios add a unique flavor and crunch, chopped walnuts or pecans also work well and offer a similar texture with slightly different nutty notes.

Is this cheesecake gluten-free?

It can be made gluten-free by swapping the crushed crackers in the crust for almond flour or a gluten-free cracker alternative, keeping it just as delicious.

Can I prepare this cheesecake vegan or dairy-free?

This recipe relies heavily on dairy ingredients for its signature creaminess and flavor, so vegan substitutions would require significant changes and may alter the texture and taste considerably.

How long does it take to chill before serving?

Chilling for at least four hours is essential for the cheesecake to set properly, but overnight refrigeration yields the best texture and flavor development.

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper, but be gentle when slicing to avoid cracking or breaking the crust.

Final Thoughts

There’s something truly special about the Pistachio and Mushroom Cheesecake with Feta-Parmesan Crust Recipe that surprises and delights every time. It’s a beautiful marriage of savory, nutty, and creamy flavors that feels both indulgent and comforting without being overly rich. Whether you’re serving it as an appetizer, brunch feature, or an unexpected party dish, this cheesecake is sure to become one of your favorite go-to recipes. So go ahead, gather your ingredients, and treat yourself and your loved ones to this utterly delicious culinary adventure!

Pistachio and Mushroom Cheesecake with Feta-Parmesan Crust Recipe

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4.3 from 42 reviews

• Author: admin
• Total Time: 6 hours (including chilling time)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A savory Mediterranean-inspired Pistachio and Mushroom Cheesecake featuring a tangy feta and Parmesan crust. This unique appetizer combines sautéed mushrooms and pistachios with creamy cheesecake filling, perfect for brunch or as a sophisticated starter.

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Ingredients

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For the crust:

• 1/2 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup finely crushed crackers (or almond flour for low-carb)
• 3 tablespoons melted butter

For the filling:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 16 ounces cream cheese, softened
• 1/3 cup sour cream
• 2 large eggs
• 1/2 cup shelled pistachios, finely chopped

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
2. Make the Crust: In a medium bowl, combine the crumbled feta, grated Parmesan, crushed crackers (or almond flour), and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let it cool slightly while you prepare the filling.
3. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3 to 4 minutes. Then add minced garlic and chopped mushrooms, cooking for an additional 5 to 7 minutes until the mushrooms soften and moisture evaporates. Stir in salt, black pepper, and thyme. Remove from heat and let the mixture cool slightly.
4. Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sour cream and mix thoroughly. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the sautéed mushroom mixture and chopped pistachios until evenly combined.
5. Assemble and Bake: Pour the filling over the pre-baked crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until the center is just set but still has a slight jiggle.
6. Cool the Cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up completely.
7. Serve: Remove the cheesecake from the springform pan. Serve chilled or at room temperature, garnished with extra chopped pistachios, fresh herbs, or a drizzle of olive oil for added flavor and presentation.

Notes

• This savory cheesecake makes a unique appetizer or an impressive centerpiece for brunch gatherings.
• Serve it alongside crackers, crostini, or a fresh salad to complement the rich flavors.
• For a gluten-free or low-carb version, use almond flour instead of crushed crackers in the crust.
• Allowing the cheesecake to chill overnight enhances the flavor and texture.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean-Inspired