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Savory Pistachio and Mushroom Cheesecake with Feta and Parmesan Crust Recipe

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.

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

Ingredients

Scale
  • 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