Name: Savory Pistachio & Mushroom Cheesecake with Feta–Parmesan Crust
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Fusion
Ingredients: ½ cup pistachios, finely chopped; ¼ cup feta cheese, crumbled; ¼ cup Parmesan cheese, grated; ½ cup breadcrumbs; 2 tbsp butter, melted; 2 cups mushrooms, finely chopped; 1 tbsp olive oil; 2 garlic cloves, minced; 16 oz cream cheese, softened; ½ cup sour cream; 2 eggs; ¼ cup Parmesan cheese, grated; Salt and pepper to taste; Fresh thyme for garnish

This savory pistachio and mushroom cheesecake offers a gourmet twist on the traditional dessert. With a crunchy, nutty crust made from pistachios, feta, and Parmesan, and a creamy filling studded with earthy mushrooms, it’s the kind of dish I love serving as a show-stopping appetizer or an elegant vegetarian main course. Perfect for dinner parties or holiday tables, it delivers bold flavor and rich texture in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

½ cup pistachios, finely chopped

¼ cup feta cheese, crumbled

¼ cup Parmesan cheese, grated

½ cup breadcrumbs

2 tbsp butter, melted

For the Filling:

2 cups mushrooms, finely chopped

1 tbsp olive oil

2 garlic cloves, minced

16 oz cream cheese, softened

½ cup sour cream

2 eggs

¼ cup Parmesan cheese, grated

Salt and pepper to taste

Fresh thyme for garnish

Directions

Preheat the oven to 350°F (175°C).

In a bowl, I combine pistachios, feta, Parmesan, breadcrumbs, and melted butter until everything is well mixed.

I press the crust mixture into the bottom of a 9-inch springform pan and bake it for 10 minutes until lightly golden, then set it aside to cool.

In a skillet, I heat olive oil over medium heat, then add mushrooms and garlic, sautéing until soft and most of the moisture evaporates — usually about 5–7 minutes. I let it cool slightly afterward.

In a large mixing bowl, I beat the cream cheese until smooth. Then I add sour cream, eggs, and Parmesan, mixing until everything is creamy and blended.

I fold in the sautéed mushrooms, season with salt and pepper, and pour the filling over the cooled crust, smoothing out the top.

I bake the cheesecake for 35–40 minutes, until the center is set and the top is lightly golden.

Once out of the oven, I let it cool for about 10 minutes, then garnish with fresh thyme and more chopped pistachios if I want a fancier look. I like serving it warm or at room temperature.

Servings and timing

Servings: 8 servings

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories: Around 350 kcal per serving

Variations

I sometimes swap the mushrooms for sautéed spinach or caramelized onions for a different flavor.

For a spicier version, I add a pinch of red pepper flakes to the filling.

I’ve also tried using goat cheese in place of feta for a tangier crust.

If I want a gluten-free option, I use almond flour or gluten-free breadcrumbs.

Adding chopped sun-dried tomatoes or olives to the filling gives it a Mediterranean twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I slice and warm individual pieces in the oven at 300°F (150°C) for about 10–15 minutes. It also tastes great cold or at room temperature, so I sometimes skip reheating entirely.

FAQs

Can I make this cheesecake ahead of time?

Yes, I often prepare it a day in advance and store it in the fridge. The flavors deepen overnight, and it reheats beautifully.

What kind of mushrooms work best?

I like using cremini or baby bella mushrooms for their rich, earthy flavor, but white button mushrooms or a mix of wild mushrooms work well too.

Can I freeze this savory cheesecake?

Freezing is possible, though I prefer serving it fresh. If I do freeze it, I wrap it tightly and reheat it gently in the oven after thawing in the fridge.

Is this recipe vegetarian?

Yes, as long as I use Parmesan and feta made without animal rennet, the recipe is fully vegetarian.

Can I use a different kind of nut for the crust?

Absolutely. I’ve used walnuts and almonds before — both add a great texture and flavor that pairs nicely with the cheeses.

Conclusion

This savory pistachio and mushroom cheesecake brings something truly special to the table. It’s creamy, crunchy, and loaded with umami-rich flavor that keeps everyone coming back for seconds. Whether I serve it at a holiday gathering or as a centerpiece for a vegetarian meal, it always impresses — and it’s surprisingly easy to make.

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