Pistachio and Mushroom Cheesecake with Feta Parmesan Crust

- 1 cup crushed crackers (whole grain or savory biscuits) - 1/2 cup crumbled feta cheese - 1/2 cup grated Parmesan cheese - 1/4 cup unsalted butter, melted - 1 teaspoon dried oregano - Pinch of salt

Pistachio and Mushroom Cheesecake with Feta Parmesan Crust

Experience a dessert like no other with this Pistachio and Mushroom Cheesecake with Feta Crust! Combining savory feta with nutty pistachios and earthy mushrooms creates an unforgettable flavor explosion. In this easy-to-follow recipe, I'll guide you through crafting this unique cheesecake that's perfect for any occasion.

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Ingredients

For the crust:

1 cup crushed crackers (like whole grain or savory biscuits)

1/2 cup feta cheese, crumbled

1/2 cup grated Parmesan cheese

1/4 cup unsalted butter, melted

1 teaspoon dried oregano

Pinch of salt

For the filling:

1 cup raw pistachios, shelled

1 cup button or cremini mushrooms, finely diced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

16 oz cream cheese, softened

1/3 cup Greek yogurt

2 large eggs

1 teaspoon lemon juice

Salt and black pepper, to taste

Instructions

Prep the Crust:

- Preheat your oven to 350°F (175°C).

- In a mixing bowl, combine the crushed crackers, feta, Parmesan, melted butter, oregano, and a pinch of salt. Mix until well combined.

- Press the mixture evenly into the bottom of a 9-inch springform pan, making sure to pack it tightly. Bake for 10 minutes, then remove and let cool.

Prepare the Filling:

- In a skillet, heat the olive oil over medium heat. Add the finely diced mushrooms and sauté until they are browned and any moisture has evaporated (about 5-7 minutes). Season with garlic powder, onion powder, salt, and pepper. Remove from heat and allow to cool slightly.

Blend the Cheesecake Mixture:

- In a food processor, combine the cooled pistachios, softened cream cheese, Greek yogurt, eggs, lemon juice, and a pinch of salt. Blend until smooth and creamy.

Combine and Bake:

- Fold the sautéed mushrooms into the pistachio cheesecake mixture until well combined.

- Pour the filling over the prepared feta Parmesan crust and smooth the top with a spatula.

- Bake in the preheated oven for about 45-50 minutes or until the filling is slightly puffed and set but still has a slight jiggle in the center.

Cool and Serve:

- Once done, turn off the oven and leave the cheesecake inside with the door ajar for about 30 minutes to prevent cracking as it cools.

- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight before serving.

- Presentation Tips:

- Serve chilled, garnished with a sprinkle of crushed pistachios on top and fresh herbs (like parsley or chives) for color. Slice into wedges and enjoy each piece with a small dollop of Greek yogurt on the side if desired.

Prep Time: 25 minutes | Total Time: 1 hour 30 minutes | Servings: 8