Name: Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 5 h 40 min
Cuisine: Mediterranean
Ingredients: 1 cup unsalted pistachios (shelled); 1/2 cup grated Parmesan cheese; 1/2 cup crumbled feta cheese; 1/4 cup plain breadcrumbs; 3 tablespoons melted butter; 1 tablespoon olive oil; 1 small onion (finely chopped); 2 garlic cloves (minced); 8 oz cremini mushrooms (finely chopped); 1 teaspoon fresh thyme (or 1/2 teaspoon dried); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 16 oz cream cheese (softened); 1/2 cup sour cream; 3 large eggs; 1/4 cup heavy cream; 1/2 teaspoon lemon zest; 1/4 cup chopped fresh parsley

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If you’re ready to dazzle your guests—or just treat yourself—imagine slicing into a rich, creamy Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust. This one-of-a-kind, savory cheesecake combines buttery pistachios and a trio of cheeses for the ultimate Mediterranean flavor explosion, while mellow mushrooms and fresh herbs make every bite luxurious. It’s as impressive on a holiday table as it is comforting for a cozy weeknight dinner. Let’s dive into this showstopper, guaranteed to become a new favorite!

Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the layers of flavor—each ingredient in this Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust is thoughtfully chosen for taste, texture, and color. Simple pantry staples transform into something spectacular, each adding its own flair to the harmony of this savory cheesecake.

Unsalted pistachios (1 cup, shelled): Bring a nutty, buttery crunch and lively green color to the crust; toast them for extra depth!
Grated Parmesan cheese (1/2 cup): Lends a sharp, salty kick, forming the most deliciously robust base.
Crumbled feta cheese (1/2 cup): Adds tangy creaminess and Mediterranean charm to the crust.
Plain breadcrumbs (1/4 cup): Bind all the crust components for sliceable perfection.
Melted butter (3 tablespoons): Gives the crust richness and helps everything hold together.
Olive oil (1 tablespoon): Superb for sautéing the aromatics and infusing earthy flavor.
Small onion, finely chopped (1): The start of all good things—adds subtle sweetness to the filling.
Garlic cloves, minced (2): For that irresistible hint of savory depth.
Cremini mushrooms, finely chopped (8 oz): The star filling ingredient; meaty, earthy, and satisfying.
Fresh thyme (1 tsp, or 1/2 tsp dried): Infuses fragrant herbal notes that sing alongside mushrooms.
Salt (1/2 tsp): Essential for bringing out all those umami flavors.
Black pepper (1/4 tsp): A touch of warmth to round out the filling.
Cream cheese, softened (16 oz): The creamy backbone that holds everything together—make sure it’s at room temp for easy mixing.
Sour cream (1/2 cup): Brings a subtle tang and helps the filling stay rich, never dense.
Large eggs (3): The magic glue for perfect cheesecake structure—add them one at a time for best results.
Heavy cream (1/4 cup): Delivers gorgeous silky texture to the custard.
Lemon zest (1/2 tsp): Lifts the richness with a zip of brightness.
Fresh parsley, chopped (1/4 cup): Adds freshness, color, and a last hint of herbal pop.

How to Make Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

Step 1: Prep Your Pan and Crust

First things first—preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper for easy release. In a food processor, pulse your pistachios until they’re finely ground, then add the Parmesan, feta, breadcrumbs, and melted butter. A few pulses later, you’ll have a crust mixture that resembles damp sand. Press it firmly into your prepared pan to form an even base. Give it a 10-minute bake to set the stage for delicious things to come, then let it cool slightly.

Step 2: Sauté the Aromatics and Mushrooms

Heat the olive oil in a skillet over medium heat. Toss in your finely chopped onion and let it sweat until translucent, about five minutes. Stir in the minced garlic for a quick burst of fragrance, then add the mushrooms, thyme, salt, and pepper. Sauté until the mushrooms have released their moisture and start to brown—that’s about 8 to 10 minutes. Set the mixture aside to cool; you don’t want hot mushrooms scrambling your eggs later!

Step 3: Create the Savory Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until it’s lusciously smooth. Add the sour cream, eggs (one at a time!), heavy cream, and lemon zest, mixing gently until just combined. Over-mixing is not your friend here—a delicate touch will keep the filling tender. Fold in the cooled mushroom mixture and chopped parsley, which transform the filling into a flavor-packed custard.

Step 4: Assemble and Bake

Pour your creamy filling over the crust and give it a gentle smooth with a spatula. Into the oven it goes! Bake for 50-60 minutes, until the center is mostly set but retains a slight wobble—it’ll finish setting as it cools. Once baking is done, turn off the oven, crack the door open, and let the Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust cool in the oven for about an hour. This gradual cooling helps prevent cracks.

Step 5: Chill and Unmold

Once the hour is up, transfer the cheesecake to the fridge for at least 4 hours, though overnight is even better. Chilling allows the flavors to meld and makes for neat, clean slices. Run a knife around the edge before releasing the pan, then get ready for the big reveal—this Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust is seriously gorgeous!

How to Serve Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

Garnishes

This savory cheesecake loves a finishing flourish! Top each slice with an extra sprinkle of chopped pistachios, a dusting of fresh parsley, or a crumble of feta. For a pop of color, shaved radish or microgreens are both elegant and tasty additions.

Side Dishes

The Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust is satisfying enough to serve as a main course alongside a crisp green salad with lemony vinaigrette. Roasted vegetables or a simple tomato salad also make beautiful, light accompaniments that let the cheesecake shine.

Creative Ways to Present

For parties, cut the cheesecake into small squares for easy, hand-held appetizers. You can also use a ring mold for individual portions—mini cheesecakes are always a hit. Want to go gourmet? Serve slices on a platter drizzled with a little olive oil and a scatter of herbs for a dramatic centerpiece.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover your cheesecake tightly with plastic wrap or foil, and keep it in the fridge. It’ll stay fresh and delicious for up to four days, making it perfect for make-ahead entertaining or snacking through the week!

Freezing

This Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust actually freezes quite well. Once fully cooled, wrap individual slices or the entire cake in several layers of plastic wrap and a final layer of foil. It’ll keep in the freezer for up to two months. Defrost overnight in the fridge to maintain its creamy texture.

Reheating

If you prefer your savory cheesecake warm, gently reheat individual slices in the oven at 300°F (150°C) for about 10-15 minutes. Avoid using the microwave, which can ruin the texture. Or simply serve it cold or at room temperature—both are fabulous!

FAQs

Can I substitute another nut for the pistachios?

Absolutely! While pistachios lend a unique flavor and color, walnuts or cashews can work in a pinch. Just know the taste will shift a bit, but your Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust will still be outstanding.

What’s the best way to prevent cheesecake cracks?

A gentle baking process is key—don’t rush it, and let your cheesecake cool gradually in the oven with the door cracked open. Also, make sure not to over-mix the filling, and always bake at the recommended temperature for that creamy, crack-free finish.

Is this recipe gluten-free?

The classic recipe uses breadcrumbs for the crust, but you can easily swap them for gluten-free breadcrumbs or ground gluten-free crackers to make your Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust entirely gluten-free.

Can I make this cheesecake ahead of time?

Yes, and it actually improves with time! Letting the cheesecake chill overnight allows the flavors to develop and the texture to become perfectly sliceable. Make it the day before your event and enjoy stress-free serving.

What type Main Course

A 9-inch springform pan is ideal since it allows you to easily release the Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust without disturbing those gorgeous layers. Just make sure to line the bottom with parchment for effortless removal.

Final Thoughts

This Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust is much more than a showstopper—it’s a conversation starter, a comfort food, and a celebration in every bite. Whether you’re a vegetarian looking for a memorable main or just craving something different, give this recipe a spin. You’ll be amazed how much flavor and joy a savory cheesecake can bring to the table!

Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 5 hours 40 minutes (including chill time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the unique flavors of Pistachio and Mushroom Cheesecake with a savory Feta & Parmesan Crust. This unconventional cheesecake combines creamy goodness with earthy mushrooms and a nutty crust for a delightful twist on a classic dessert.

Ingredients

Scale

For the Crust:

1 cup unsalted pistachios (shelled)
1/2 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
1/4 cup plain breadcrumbs
3 tablespoons melted butter

For the Filling:

1 tablespoon olive oil
1 small onion (finely chopped)
2 garlic cloves (minced)
8 oz cremini mushrooms (finely chopped)
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
16 oz cream cheese (softened)
1/2 cup sour cream
3 large eggs
1/4 cup heavy cream
1/2 teaspoon lemon zest
1/4 cup chopped fresh parsley

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Instructions

Preheat Oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare Crust: Pulse pistachios in a food processor until finely ground. Combine with Parmesan, feta, breadcrumbs, and melted butter. Press into pan and bake for 10 minutes.
Prepare Filling: Sauté onion, garlic, mushrooms, thyme, salt, and pepper. Beat cream cheese, add sour cream, eggs, cream, and zest. Fold in mushroom mixture and parsley.
Bake: Pour filling over crust and bake for 50-60 minutes until set. Cool in the oven, then refrigerate for at least 4 hours before serving.