Description
Indulge in a delightful twist on a classic with this Pistachio and Mushroom Cheesecake, featuring a savory Feta & Parmesan crust. This unique dessert combines the earthy flavors of mushrooms and the nuttiness of pistachios, creating a truly exceptional and memorable treat.
Ingredients
– 16 ounces cream cheese, softened
– 1 cup granulated sugar
– 1/2 cup sour cream
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup chopped pistachios
– 8 ounces sliced mushrooms, sautéed and cooled
– 1 cup grated Parmesan cheese
– 1/2 cup crumbled feta cheese
Instructions
1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a large bowl, beat the cream cheese with a mixer until light and fluffy. Gradually add the sugar and beat until well combined.
3. Add the sour cream, eggs, and vanilla, and beat until smooth.
4. Fold in the chopped pistachios and sautéed mushrooms.
5. In a separate bowl, mix together the Parmesan and feta cheese.
6. Press the cheese mixture evenly into the bottom and up the sides of the prepared springform pan.
7. Pour the cheesecake batter into the crust-lined pan.
8. Bake for 55-60 minutes, or until the center is almost set. Allow the cheesecake to cool completely in the pan on a wire rack.
9. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve. For a richer flavor, you can use a combination of regular and smoked Gouda cheese in the crust.
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American