Savory Pistachio Mushroom Cheesecake with Feta-Parmesan Crust
A unique savory cheesecake with a nutty pistachio and earthy mushroom filling, nestled in a crispy feta-parmesan crust.
Ingredients
Scale
- 1 1/2 cupscrushed crackers (such as Ritz or saltines)
- 1/2 cupgrated parmesan cheese
- 1/3 cupcrumbled feta cheese
- 1/4 cupmelted butter
- 8 ozcream cheese, softened
- 1/2 cupsour cream
- 2eggs
- 1/2 cupchopped pistachios
- 1 cupsautéed mushrooms (finely chopped)
- 1clove garlic (minced)
- 1 tspfresh thyme (chopped)
- 1/4 tspblack pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 7-inch springform pan.
- Mix crushed crackers, parmesan, feta, and melted butter. Press firmly into the pan to form the crust.
- Bake crust for 10 minutes, then let cool slightly.
- In a bowl, beat cream cheese and sour cream until smooth. Add eggs one at a time, mixing well.
- Fold in pistachios, mushrooms, garlic, thyme, and black pepper.
- Pour filling over the crust and smooth the top.
- Bake for 30-35 minutes until set but slightly wobbly in the center.
- Cool completely before slicing. Serve at room temperature.
Notes
You can customize the seasonings to taste.