Why You’ll Love This Recipe
This Pistachio and Mushroom Cheesecake offers a surprising and sophisticated twist on the traditional cheesecake. The combination of roasted mushrooms and pistachios creates a savory, nutty profile that pairs wonderfully with the smooth, tangy cream cheese filling. The nutty pistachio crust adds an extra layer of flavor and crunch, making each bite satisfying. It’s a unique dish that blends familiar ingredients in an unexpected way, resulting in a gourmet experience that will leave your guests talking.
Ingredients
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For the Crust:
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1 cup (120g) pistachios, shelled
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1/2 cup (50g) breadcrumbs
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2 tablespoons unsalted butter, melted
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1 tablespoon olive oil
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1/4 teaspoon salt
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For the Filling:
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2 cups cream cheese, softened
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1/2 cup sour cream
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1/2 cup heavy cream
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3 large eggs
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
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Salt and freshly ground black pepper, to taste
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For the Mushroom Topping:
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1 tablespoon olive oil
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1 pound (450g) mushrooms, sliced (any variety you prefer)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon fresh thyme leaves
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Salt and pepper, to taste
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1/4 cup (30g) chopped pistachios (for garnish)
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(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Crust:
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Prepare the crust:
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Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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In a food processor, pulse the pistachios and breadcrumbs until finely ground. Add the melted butter, olive oil, and salt, and pulse until the mixture begins to come together.
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Press the pistachio mixture evenly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then set aside to cool.
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For the Filling:
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Make the filling:
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In a large mixing bowl, beat the cream cheese, sour cream, and heavy cream until smooth and creamy.
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Add the eggs one at a time, beating well after each addition. Stir in the garlic powder, onion powder, thyme, salt, and pepper.
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Pour the cream cheese mixture over the cooled pistachio crust in the springform pan.
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Bake the cheesecake:
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Bake the cheesecake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
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After an hour, remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight to allow it to set fully.
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For the Mushroom Topping:
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Cook the mushrooms:
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While the cheesecake is cooling, heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for about 8-10 minutes, until they release their moisture and become golden brown.
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Add the chopped onion and garlic to the skillet and sauté for an additional 2-3 minutes, or until the onion becomes soft and translucent.
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Stir in the fresh thyme and season with salt and pepper to taste. Remove from heat and let it cool.
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To Serve:
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Assemble the cheesecake:
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Once the cheesecake has fully cooled and set, spread the mushroom mixture evenly over the top of the cheesecake.
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Garnish with chopped pistachios for an added crunch.
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Serve:
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Slice and serve cold. This cheesecake pairs wonderfully with a simple green salad or as part of a charcuterie board.
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Servings and Timing
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Servings: 8-10 slices
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Prep time: 30 minutes (not including cooling/refrigerating time)
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Cook time: 70-80 minutes (baking + cooling)
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Total time: 5 hours (including refrigeration)
Variations
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Cheese Varieties: You can use a combination of cream cheese, goat cheese, or ricotta for the filling to add more depth of flavor.
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Vegetables: You can add other sautéed vegetables like spinach, bell peppers, or zucchini to the topping for added color and flavor.
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Herb Variations: Instead of thyme, experiment with rosemary, parsley, or sage for a different herbaceous profile.
Storage/Reheating
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Storage: Store the cheesecake in an airtight container in the refrigerator for up to 3-4 days. Keep the mushroom topping separate until serving to avoid the crust becoming soggy.
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Freezing: You can freeze the cheesecake (without the mushroom topping) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
FAQs
Can I use a different nut for the crust?
Yes, you can use walnuts, almonds, or pecans in place of pistachios if you prefer or have them on hand.
Can I make this recipe ahead of time?
Yes! This cheesecake can be made a day or two ahead of time. The flavors only improve as it sits in the fridge, making it an excellent make-ahead dish.
Can I use frozen mushrooms?
While fresh mushrooms are preferred for their texture and flavor, you can use frozen mushrooms. Just be sure to thaw them completely and drain any excess moisture before cooking.
Is this cheesecake vegetarian?
Yes, this Pistachio and Mushroom Cheesecake is vegetarian as it contains no meat. However, if you’re looking for a vegan version, you can substitute the dairy products with vegan alternatives (such as cashew cream cheese and coconut cream).
Can I bake this cheesecake in a different-sized pan?
Yes, you can bake this cheesecake in a 9-inch or 10-inch round pan. Just adjust the baking time slightly depending on the size of the pan.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will continue to firm up as it cools.
Conclusion
Pistachio and Mushroom Cheesecake is a unique and sophisticated dish that combines earthy mushrooms, creamy cheese, and the nutty crunch of pistachios for a delicious, savory treat. Whether you’re looking to impress guests at a dinner party or want to try something out of the ordinary, this savory cheesecake is sure to be a standout dish. With its rich flavor, buttery crust, and savory mushroom topping, it’s a decadent and indulgent way to enjoy the delicious combination of cheese and mushrooms.
