Description
Indulge in the unique and decadent flavors of this Pistachio and Mushroom Cheesecake with a savory Feta & Parmesan crust. This quick and easy recipe creates a creamy, nutty filling with a delightful crunch from the cheese-infused topping.
Ingredients
– 16 ounces cream cheese, softened
– 1 cup granulated sugar
– 1/2 cup sour cream
– 1/2 cup chopped pistachios
– 8 ounces mushrooms, finely chopped
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 cup shredded Feta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon salt
Instructions
1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.
2. In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy. Gradually add the sugar and beat until well combined.
3. Add the sour cream, pistachios, chopped mushrooms, eggs, and vanilla extract. Mix until all the ingredients are fully incorporated.
4. In a separate bowl, combine the all-purpose flour, Feta cheese, Parmesan cheese, and salt. Stir to mix.
5. Press the cheese-flour mixture evenly into the bottom of the prepared springform pan, creating a crust.
6. Pour the cheesecake batter over the crust and smooth the top.
7. Bake for 45-50 minutes, or until the center is almost set. Allow the cheesecake to cool completely before removing the springform ring.
8. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
For a more pronounced pistachio flavor, you can add 1/4 cup of chopped pistachios to the cheesecake batter. Serve the cheesecake with a drizzle of honey or a sprinkle of extra chopped pistachios for a beautiful presentation.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American