If you’re searching for a show-stopping savory dish that’s as elegant as it is delicious, this Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust
1 hour 10 minutes
6 servings is about to become your new obsession. Imagine a creamy, herbed mushroom filling nestled inside a crunchy, cheesy pistachio crust—each bite layered with flavor and a hint of luxury. Whether you’re hosting a special brunch, a dinner party, or just treating yourself, this recipe is a conversation starter and a total crowd-pleaser. The unique combination of textures and flavors will have everyone asking for seconds (and maybe even the recipe!).

Ingredients You’ll Need

mesan Crust
1 hour 10 minutes
6 servings Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long list of fussy ingredients to create an unforgettable Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust
1 hour 10 minutes
6 servings. Each component plays a vital role—whether it’s adding richness, crunch, or a pop of color. Here’s why you’ll love every ingredient in this recipe:

Feta cheese (crumbled): Brings tangy, salty notes and helps the crust hold together with a creamy texture.
Parmesan cheese (grated): Adds a nutty, savory depth and helps form a delightfully crisp crust.
Crushed pistachios (unsalted): Lend a gorgeous green hue, buttery crunch, and a subtle sweetness to balance the cheeses.
All-purpose flour (or gluten-free): Binds the crust while keeping it tender—use your favorite blend for gluten-free needs.
Melted butter: Ensures the crust is rich, golden, and perfectly crisp.
Salt: Just a pinch heightens all those savory flavors.
Fresh mushrooms (shiitake, cremini, or button): The star of the filling, bringing earthiness and a meaty bite.
Olive oil: Adds richness and helps the mushrooms sauté to golden perfection.
Onion (finely chopped): Brings sweet, aromatic undertones to the filling.
Garlic (minced): Infuses the cheesecake with irresistible depth and warmth.
Cream cheese (softened): Provides a silky, creamy base for the filling.
Ricotta cheese: Lightens the texture and adds a gentle creaminess.
Feta cheese (for filling): Doubles down on that tangy flavor in every bite.
Heavy cream: Makes the filling ultra-luxurious and smooth.
Large eggs: Bind everything together for a sliceable, custard-like result.
Fresh thyme (or dried): Brings a hint of herbal brightness—don’t skip it!
Salt and pepper: Essential for seasoning and bringing all the flavors into harmony.

How to Make mesan Crust
1 hour 10 minutes
6 servings

Step 1: Prep and Preheat

Begin by heating your oven to 350°F (175°C) so it’s ready for baking. Preparing your springform pan now ensures a stress-free assembly later. Line the base with parchment for easy release if you like—trust me, it makes serving a breeze!

Step 2: Mix the Crust

In a mixing bowl, combine the crumbled feta, grated parmesan, crushed pistachios, and flour. This blend is your ticket to that unforgettable mesan Crust
1 hour 10 minutes
6 servings—each bite is nutty, cheesy, and packed with flavor. Add the melted butter and a pinch of salt, then stir until everything is well combined and forms a dough-like texture.

Step 3: Shape and Bake the Crust

Press the crust mixture into the base of your springform pan, spreading evenly to the edges. Use the back of a spoon or your fingertips to really pack it down. Bake for 8-10 minutes, until lightly golden and fragrant. Set aside to cool while you prepare the filling.

Step 4: Sauté the Vegetables

Heat olive oil in a skillet over medium. Sauté the chopped onions and garlic for 3-4 minutes, until softened and fragrant. Add your chopped mushrooms and cook for 8-10 minutes, stirring occasionally, until they’re golden and have released their moisture. Sprinkle with thyme, salt, and pepper, then let cool slightly.

Step 5: Prepare the Filling

In a large bowl, mix the cream cheese, ricotta, feta, and heavy cream until smooth and creamy. Add the eggs one at a time, mixing well after each—this ensures the filling is luscious and sets beautifully. Fold in your cooled mushroom mixture, making sure it’s evenly distributed.

Step 6: Assemble and Bake

Pour the mushroom filling over your cooled mesan Crust
1 hour 10 minutes
6 servings. Spread it out evenly, then bake for 40-45 minutes, until the top is set and just turning golden. Let the cheesecake cool for 15 minutes before running a knife around the edge and releasing the springform pan. Allow it to cool completely for the cleanest slices.

How to Serve mesan Crust
1 hour 10 minutes
6 servings

Garnishes

A sprinkle of extra chopped pistachios, a sprig of fresh thyme, or a few crumbles of feta on top makes this mesan Crust
1 hour 10 minutes
6 servings look absolutely gorgeous on the table. The bright green of the pistachios and a touch of herb really catch the eye and hint at the flavors inside.

Side Dishes

Pair your Pistachio and Mushroom Cheesecake with a crisp green salad tossed in lemony vinaigrette, or serve alongside roasted vegetables for a complete meal. Warm crusty bread is also a fabulous choice for soaking up every last creamy bite.

Creative Ways to Present

Try serving individual wedges on a bed of arugula, or cut the cheesecake into bite-sized squares for an elegant appetizer platter. The vibrant mesan Crust
1 hour 10 minutes
6 servings makes every slice a little work of art!

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake can be stored in the fridge for up to 3 days. Cover the pan tightly with foil or transfer slices to airtight containers to keep the mesan Crust
1 hour 10 minutes
6 servings fresh and delicious.

Freezing

You can freeze the whole cheesecake or individual slices. Wrap well in plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge for best results and enjoy the flavors and textures just like fresh.

Reheating

If you prefer to serve it warm, gently reheat slices in a 300°F oven for about 10 minutes. The mesan Crust
1 hour 10 minutes
6 servings will crisp up and the filling will become delectably creamy once more. Avoid microwaving, which can make the crust soggy.

FAQs

Can I make this cheesecake gluten free?

Absolutely! Simply use your favorite gluten-free flour blend in the crust. The rest of the ingredients for the mesan Crust
1 hour 10 minutes
6 servings are naturally gluten free, so everyone can enjoy.

What type Appetizer

Shiitake, cremini, or button mushrooms are all fantastic. You can use a mix for even more depth of flavor and texture. The mushrooms are the soul of the filling, so don’t skimp!

Can I prepare this ahead of time?

Yes! This cheesecake is actually even better when made a day in advance. The flavors deepen as it sits, and the mesan Crust
1 hour 10 minutes
6 servings stays wonderfully crisp.

How do I keep the crust from sticking to the pan?

Lining the base of your springform pan with parchment paper works wonders. Run a knife around the edge before releasing the sides for clean slices every time.

Can I substitute other nuts for pistachios?

Sure! Walnuts or almonds can be used if pistachios aren’t available, though you’ll miss out on the gorgeous green color and subtle sweetness that pistachios give to the mesan Crust
1 hour 10 minutes
6 servings.

Final Thoughts

If you’re ready to wow your friends and family, this Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust
1 hour 10 minutes
6 servings is the recipe to try. It’s a little bit quirky, a whole lot delicious, and absolutely unforgettable. Give it a whirl—you just might find your new signature dish!

mesan Crust 1 hour 10 minutes 6 servings Recipe

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4.9 from 6 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Pistachio and Mushroom Cheesecake features a savory blend of feta and parmesan in a crunchy nut crust, filled with a creamy mixture of mushrooms, ricotta, and cream cheese enhanced with fresh thyme. A unique twist on traditional cheesecake, perfect as a delicious appetizer or elegant brunch dish.

Ingredients

Scale

Crust

1/2 cup feta cheese, crumbled
1/2 cup parmesan cheese, grated
1 cup crushed pistachios (unsalted)
1/2 cup all-purpose flour (or gluten-free flour)
1/4 cup melted butter
1/4 tsp salt

Filling

2 cups fresh mushrooms, finely chopped (shiitake, cremini, or button)
2 tbsp olive oil
1 small onion, finely chopped
1 tsp garlic, minced
1/2 cup cream cheese, softened
1/2 cup ricotta cheese
1/2 cup feta cheese, crumbled
1/2 cup heavy cream
3 large eggs
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Salt and pepper, to taste

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Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crumbled feta, grated parmesan, crushed pistachios, and flour. Add the melted butter and salt, mixing everything until you get a dough-like consistency. Press this mixture firmly into the base of an 8 or 9-inch springform pan, spreading it evenly.
Bake the Crust: Place the crust in the oven and bake for 8-10 minutes until it turns lightly golden. Remove it from the oven and set aside to cool slightly while you prepare the filling.
Cook the Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and minced garlic, sautéing for 3-4 minutes until soft and fragrant. Then add the chopped mushrooms and cook for an additional 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown. Season with salt, pepper, and thyme, then remove from heat and let cool.
Make the Cheesecake Filling: In a large bowl, blend together the cream cheese, ricotta, feta, and heavy cream until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Once combined, fold in the cooled mushroom and onion mixture evenly throughout the filling.
Assemble and Bake: Pour the creamy filling over the cooled crust in the springform pan, spreading it evenly. Bake the cheesecake in the oven for 40-45 minutes or until the filling is set and the top is lightly golden.
Cool and Serve: Remove the cheesecake from the oven and allow it to cool for about 15 minutes before carefully removing the springform pan. Let the cheesecake cool completely at room temperature prior to serving to ensure the flavors meld and the texture is perfect.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Use a combination of shiitake, cremini, or button mushrooms for best flavor.
Make sure to let the filling cool slightly before adding it to the crust to prevent sogginess.
Serve chilled or at room temperature for best taste.
Storage: Keep refrigerated and consume within 3 days for freshness.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Appetizer
Method: Baking
Cuisine: Fusion