Pistachio and Mushroom Cheesecake with Feta and Parmesan Crust

This Pistachio and Mushroom Cheesecake with Feta and Parmesan Crust is your new go-to for a show-stopping appetizer or elegant brunch dish. Think rich, earthy mushrooms paired with crunchy pistachios and a salty, cheesy crust made with feta and Parmesan. It’s creamy, nutty, and full of bold flavor—perfect for impressing your guests or treating yourself to something special.

Why You’ll Love Pistachio and Mushroom Cheesecake with Feta and Parmesan Crust

If you’re looking to shake up your usual savory recipes, this one’s a must-try! This pistachio and mushroom cheesecake brings together a unique blend of textures and flavors—from the crunch of toasted pistachios to the creamy mushroom filling and the tangy kick of feta in the crust. It’s a vegetarian-friendly dish that feels decadent but comes together with minimal fuss. Plus, it’s perfect for make-ahead entertaining, holds its shape beautifully when sliced, and looks stunning on any spread. Basically: it’s delicious, different, and downright delightful.

Ingredients

This savory cheesecake may sound fancy, but the ingredients are simple and easy to find. Here’s everything you’ll need to make this creamy, nutty, and cheesy masterpiece:

For the Crust:

• 1 cup crushed crackers (or plain breadcrumbs)
• ½ cup crumbled feta cheese
• ¼ cup grated Parmesan cheese
• ¼ cup unsalted butter, melted

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups finely chopped mushrooms (button, cremini, or a mix)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tbsp fresh)
• ½ cup shelled pistachios, roughly chopped
• 16 oz (450g) cream cheese, softened
• 2 large eggs
• ½ cup sour cream
• Optional: ¼ cup grated Parmesan for topping

Instructions

Let’s bring this savory cheesecake to life! The steps are simple and relaxing—perfect for a cozy afternoon in the kitchen. Here’s how to make it:

Step-by-Step Instructions:

1. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. Make the crust:
   In a mixing bowl, combine the crushed crackers, feta, Parmesan, and melted butter. Mix until the texture is like wet sand. Press the mixture into the bottom of the pan to form an even crust. Bake for 10 minutes, then set aside to cool.
3. Cook the mushrooms:
   In a skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until soft and fragrant (about 2–3 minutes). Add the mushrooms, salt, pepper, and thyme. Cook until mushrooms are golden and the moisture has evaporated, about 8–10 minutes. Stir in chopped pistachios and remove from heat to cool.
4. Make the filling:
   In a large bowl, beat the softened cream cheese until smooth. Add eggs one at a time, beating well after each. Mix in sour cream until creamy. Fold in the mushroom-pistachio mixture.
5. Assemble:
   Pour the filling over the crust in the springform pan. Smooth the top with a spatula. Optional: sprinkle with extra Parmesan.
6. Bake:
   Bake in the center of the oven for 40–45 minutes, or until the center is set and the top is lightly golden. It should jiggle slightly in the middle.
7. Cool:
   Let the cheesecake cool completely at room temperature, then chill in the fridge for at least 2 hours before slicing.

Servings and Timing

This savory cheesecake is a total crowd-pleaser and works beautifully as an appetizer, brunch centerpiece, or even a light lunch with a fresh salad.

• Servings: 8–10 slices
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Cooling & Chilling Time: 2–3 hours (for best texture)

It’s best served slightly chilled or at room temperature, which makes it perfect for prepping ahead and serving with minimal fuss. Just slice, serve, and watch it disappear!

Tips and Variations

This cheesecake is super versatile! Here are a few fun twists and helpful tips to make it your own:

Tips:

• Use room-temp cream cheese for a smoother filling—no lumps!
• Toast your pistachios lightly for extra flavor.
• Let it cool fully before slicing so it holds its shape perfectly.

Tasty Variations:

• Swap the mushrooms for spinach, caramelized onions, or roasted red peppers.
• Add a pinch of chili flakes for a spicy kick.
• Try a walnut or almond crust if you’re not into pistachios.
• Mix in a little blue cheese or goat cheese for a funkier flavor twist.

Storage

Got leftovers? Lucky you—this cheesecake stores like a dream!

To keep it fresh and flavorful:

• Refrigerate: Store slices in an airtight container or wrap the entire cheesecake in plastic wrap. It will stay fresh in the fridge for up to 4–5 days.
• Freeze: You can also freeze it! Wrap tightly in plastic wrap and foil, or place slices in freezer-safe bags. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

There you have it—your new favorite savory twist on cheesecake! This Pistachio and Mushroom Cheesecake with Feta and Parmesan Crust is creamy, flavorful, and full of personality. Whether you’re cooking for guests or treating yourself to something unique, it’s a dish that looks fancy but is surprisingly simple to make. Plus, it’s flexible enough to customize to your taste.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

You Might Also Like These Recipe

1. Creamy Garlic Mushroom Stuffed Shells Recipe
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Why it fits: Another appetizer-style recipe that’s indulgent and creative. The flavors contrast and complement the cheesecake wonderfully.

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Why it fits: Great for a brunch or lunch spread! These burgers are hearty yet fresh and echo the cheesiness of your savory bake.

Pistachio and Mushroom Cheesecake with Feta and Parmesan Crust

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Pin Recipe

This Pistachio and Mushroom Cheesecake with Feta and Parmesan Crust is your new go-to for a show-stopping appetizer or elegant brunch dish. Think rich, earthy mushrooms paired with crunchy pistachios and a salty, cheesy crust made with feta and Parmesan. It’s creamy, nutty, and full of bold flavor—perfect for impressing your guests or treating yourself to something special.

• Total Time: 3 hours 5 minutes
• Yield: 8–10 slices 1x

Ingredients

Scale 1x2x3x

• 1 cup crushed crackers (or plain breadcrumbs)
• ½ cup crumbled feta cheese
• ¼ cup grated Parmesan cheese
• ¼ cup unsalted butter, melted
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups finely chopped mushrooms (button, cremini, or a mix)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tbsp fresh)
• ½ cup shelled pistachios, roughly chopped
• 16 oz (450g) cream cheese, softened
• 2 large eggs
• ½ cup sour cream
• Optional: ¼ cup grated Parmesan for topping

Instructions

1. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a mixing bowl, combine the crushed crackers, feta, Parmesan, and melted butter. Mix until the texture is like wet sand. Press the mixture into the bottom of the pan to form an even crust. Bake for 10 minutes, then set aside to cool.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until soft and fragrant (about 2–3 minutes). Add the mushrooms, salt, pepper, and thyme. Cook until mushrooms are golden and the moisture has evaporated, about 8–10 minutes. Stir in chopped pistachios and remove from heat to cool.
4. In a large bowl, beat the softened cream cheese until smooth. Add eggs one at a time, beating well after each. Mix in sour cream until creamy. Fold in the mushroom-pistachio mixture.
5. Pour the filling over the crust in the springform pan. Smooth the top with a spatula. Optional: sprinkle with extra Parmesan.
6. Bake in the center of the oven for 40–45 minutes, or until the center is set and the top is lightly golden. It should jiggle slightly in the middle.
7. Let the cheesecake cool completely at room temperature, then chill in the fridge for at least 2 hours before slicing.

Notes

Use room-temp cream cheese for a smoother filling. Toast your pistachios lightly for extra flavor. Let it cool fully before slicing so it holds its shape perfectly. Swap the mushrooms for spinach, caramelized onions, or roasted red peppers. Add a pinch of chili flakes for a spicy kick. Try a walnut or almond crust if you’re not into pistachios. Mix in a little blue cheese or goat cheese for a funkier flavor twist.

• Author: Jake
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Appetizer
• Method: Baked
• Cuisine: Vegetarian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 3g
• Sodium: 480mg
• Fat: 26g
• Saturated Fat: 11g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 85mg

Keywords: savory cheesecake, pistachio, mushroom, feta, parmesan, vegetarian brunch