Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

Ingredients

For the Crust

• 1 cup crushed pistachios
• 1 cup crushed crackers or breadcrumbs (use low-carb if needed)
• ½ cup grated Parmesan cheese
• ½ cup crumbled feta cheese
• 4 tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper

For the Mushroom Filling

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 2–3 garlic cloves, minced
• 2 cups finely chopped mushrooms (cremini or mixed)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ cup toasted pistachios, chopped

For the Cheesecake Base

• 16 oz (450 g) cream cheese, softened
• 1 cup ricotta or mascarpone
• 2 large eggs
• ½ cup grated Parmesan
• ¼ cup crumbled feta
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• Zest of ½ lemon (optional for brightness)

Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (165°C).
2. In a bowl, combine the crushed pistachios, crushed crackers, Parmesan, feta, melted butter, garlic powder, thyme, and black pepper.
3. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment.
4. Bake for 10 minutes, then set aside to cool slightly.

2. Cook the Mushroom Mixture

1. In a skillet, heat olive oil and butter over medium heat.
2. Add the onions and sauté until soft and translucent.
3. Add garlic and cook for 30 seconds.
4. Add mushrooms, oregano, basil, salt, and pepper.
5. Cook until mushrooms release their moisture and it evaporates (about 7–8 minutes).
6. Stir in the chopped pistachios, remove from heat, and let cool.

3. Make the Cheesecake Filling

1. In a mixing bowl, beat the cream cheese until smooth.
2. Add ricotta/mascarpone, Parmesan, and feta; mix again.
3. Add the eggs one at a time, mixing gently.
4. Fold in the cooled mushroom mixture, parsley, chives, and lemon zest if using.

4. Assemble & Bake

1. Pour the filling over the crust in the springform pan.
2. Smooth the top with a spatula.
3. Bake for 45–55 minutes, or until the center is mostly set but still slightly jiggly.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
5. Chill in the refrigerator for at least 4 hours or overnight for best texture.