If you’re searching for a showstopping appetizer that’s equal parts creamy, nutty, and downright irresistible, look no further than the om Cheesecake with Feta & Parmesan Crust. This unexpected savory cheesecake merges roasted pistachios, sautéed mushrooms, tangy feta, and the umami bite of Parmesan into one unbelievably luscious dish. Each slice offers a mosaic of flavor and color, perfect for impressing guests or treating yourself to something delightfully different!
Ingredients You’ll Need
The ingredients for this om Cheesecake with Feta & Parmesan Crust are accessible yet essential, creating an extraordinary depth of flavor and texture. Each piece plays a starring role, whether for its bold taste or its silky, creamy presence.
- Ground Pistachios: Nutty and subtly sweet, they add color, crunch, and Mediterranean flair to the crust.
- Grated Parmesan Cheese: Savory, sharp, and full of umami, it helps create a toasty, aromatic base.
- Crumbled Feta Cheese: Tangy and salty, feta brings that classic Mediterranean bite to the crust.
- Breadcrumbs: These help bind the crust ingredients together and provide structure for easy slicing.
- Unsalted Butter: Melted butter holds the crust together and gives it rich, golden flavor.
- Olive Oil: For sautéing the vegetables and infusing a light, fruity undertone.
- Finely Chopped Onion: Gently caramelizes to bring sweetness and aroma to the filling.
- Minced Garlic: A punch of savory flavor that blends beautifully with the mushrooms.
- Chopped Mushrooms: Earthy and meaty, mushrooms are the heart of the filling.
- Fresh Thyme Leaves: Fragrant herbs that lift the entire dish with garden-fresh appeal.
- Black Pepper: Adds warmth and gentle spice to the filling.
- Cream Cheese: The creamy foundation that gives the cheesecake its signature texture and tang.
- Large Eggs: They bind the filling, creating a custardy, luscious interior.
- Sour Cream: For extra creaminess and a subtle tang in every bite.
- Heavy Cream: Luxurious and rich, it smooths the texture and amplifies decadence.
- Salt: Essential for highlighting flavors and balancing the tangy, nutty components.
- Chopped Pistachios (for garnish): A sprinkle on top adds crunch and gorgeous green color.
- Fresh Herbs (optional, for garnish): Chopped parsley or thyme leaves add a final flourish of aroma and brightness.
How to Make om Cheesecake with Feta & Parmesan Crust
Step 1: Create the Nutty, Savory Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the ground pistachios, Parmesan cheese, crumbled feta, breadcrumbs, and melted butter. Work everything together until the mixture is crumbly and thoroughly mixed. Press the crust into the bottom of a greased 9-inch springform pan, smoothing it out with your fingers or the back of a spoon. The ingredient blend will form a golden-brown, slightly crumbly layer with plenty of flavor, setting the tone for this om Cheesecake with Feta & Parmesan Crust.
Step 2: Sauté the Vegetables
Pour the olive oil into a skillet set over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, about 4 minutes. Stir in the minced garlic, letting it sizzle for a minute before adding chopped mushrooms, fresh thyme leaves, and black pepper. Sauté everything together, stirring occasionally, until the mushrooms release their liquid and it all evaporates — usually about 8 minutes. This creates a deeply aromatic, earthy mix that infuses the cheesecake with savory goodness.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s creamy and lump-free. Add the eggs one at a time, mixing well after each addition. Next, add sour cream, heavy cream, and salt for extra richness and tangy depth. Finally, fold in the cooled mushroom and onion mixture, stirring until everything is evenly distributed. Your filling for this om Cheesecake with Feta & Parmesan Crust should be velvety and speckled with savory bits.
Step 4: Assemble and Bake
Pour the filling over your prepared crust in the pan, smoothing the top for a polished look. Transfer the pan to the oven and bake for 50 to 55 minutes. You’ll know it’s ready when the center is set but still has a slight jiggle. Once the bake time is up, turn the oven off, crack the door open, and let the cheesecake cool gently inside for 1 hour. This step helps prevent cracks and finishes the cooking process gradually.
Step 5: Chill and Garnish
After its oven rest, remove the cheesecake and let it cool to room temperature before refrigerating it for at least 4 hours or overnight. This patience pays off: chilling gives the om Cheesecake with Feta & Parmesan Crust its final texture and makes it a breeze to slice. Just before serving, scatter chopped pistachios and fresh herbs over the top for an alluring, restaurant-worthy finish.
How to Serve om Cheesecake with Feta & Parmesan Crust
Garnishes
A flourish of chopped pistachios and a shower of fresh herbs turn each slice into a mini-masterpiece. If you like, a swirl of extra virgin olive oil or a dash of black pepper can boost flavor and presentation, making the om Cheesecake with Feta & Parmesan Crust impossible to resist.
Side Dishes
This savory cheesecake is rich and indulgent on its own, but it absolutely shines with a crisp, peppery arugula salad, roasted vegetables, or a platter of marinated olives and tomatoes. For a Mediterranean-inspired spread, pair it with grilled bread or herby couscous.
Creative Ways to Present
Serve the om Cheesecake with Feta & Parmesan Crust as elegant wedges on appetizer plates, cut into bite-size squares for cocktail hour, or even present it as the centerpiece of a vegetarian brunch board. Tiny edible flowers or microgreens make beautiful, fresh additions for special occasions.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in an airtight container in the refrigerator. The om Cheesecake with Feta & Parmesan Crust keeps fresh for up to 4 days, making it ideal for prepping ahead or snacking on whenever the craving hits.
Freezing
To freeze, cut the cheesecake into portions and wrap each tightly with plastic and foil, or place in an airtight freezer bag. Frozen om Cheesecake with Feta & Parmesan Crust can be stored for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
For that just-baked feel, warm individual slices in a low oven (about 300°F or 150°C) for 10 minutes, or pop in the microwave for 20 seconds. This revives the texture without drying out the filling or making the crust soggy.
FAQs
Can I use different mushrooms in om Cheesecake with Feta & Parmesan Crust?
Absolutely! While button or cremini mushrooms work beautifully, feel free to experiment with shiitake, portobello, or a wild mushroom mix for deeper flavor.
What if I don’t have a springform pan?
A springform pan makes serving easier, but you can also use a well-greased deep 9-inch cake pan. Line it with parchment for easy removal; just slice and lift out pieces carefully.
Is it possible to make this gluten-free?
Yes! Swap out the breadcrumbs for gluten-free panko or ground gluten-free crackers for a satisfying, celiac-friendly crust.
Can I prepare om Cheesecake with Feta & Parmesan Crust in advance?
Definitely—this cheesecake is even better the next day! Make it a day ahead and chill overnight. Just add the garnishes right before serving for the best texture and freshness.
What’s the best way to slice this cheesecake cleanly?
For neat slices, use a sharp knife dipped in hot water and wiped dry between each cut. This trick glides through the creamy filling and crunchy crust without any mess.
Final Thoughts
There’s something truly magical about sharing a slice of om Cheesecake with Feta & Parmesan Crust—every bite is creamy, nutty, and brimming with irresistible flavors. Give this recipe a try and see how quickly it becomes a new favorite for gatherings, holidays, or just a delightful dinner at home!
Print
om Cheesecake with Feta & Parmesan Crust Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes plus chilling
- Yield: 12 servings
- Category: Appetizer, Savory Cheesecake
- Method: Baking
- Cuisine: Mediterranean Fusion
- Diet: Vegetarian
Description
Indulge in the unique flavors of this Pistachio and Mushroom Cheesecake with a savory Feta & Parmesan Crust. A delightful fusion of Mediterranean ingredients that will elevate your appetizer game.
Ingredients
Pistachio Crust:
- 1 cup shelled pistachios, finely ground
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1 cup breadcrumbs
- 1/4 cup unsalted butter, melted
Cheesecake Filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, finely chopped (button or cremini)
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 3 packages (8 ounces each) cream cheese, softened
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 teaspoon salt
Garnish:
- 1/2 cup chopped pistachios for garnish
- Fresh herbs for garnish (optional)
Instructions
- Prepare Pistachio Crust: Mix ground pistachios, Parmesan, feta, breadcrumbs, and melted butter. Press into a greased springform pan.
- Prepare Cheesecake Filling: Sauté onion, garlic, mushrooms, thyme, and pepper. Beat cream cheese, add eggs, sour cream, heavy cream, salt, and mushroom mixture. Pour over crust.
- Bake: Bake at 350°F (175°C) for 50–55 minutes until set but slightly jiggly. Cool in the oven, then refrigerate for at least 4 hours.
- Finish: Garnish with pistachios and herbs before serving.
Notes
- This savory cheesecake is delicious with an arugula salad.
- Goat cheese can be used instead of feta for a milder taste.
- For a nuttier crust, replace half the breadcrumbs with more ground pistachios.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 90 mg
