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Mushroom, Walnut & Thyme Cheesecake

Serve this delightful and unusual savory cheesecake of mushroom and thyme as a festive first course. —Erika Szymanski, Pullman, Washington
  • Total Time
    Prep: 35 min. + cooling Bake: 25 min. + chilling
  • Makes
    24 servings

Ingredients

  • 1 cup dry bread crumbs
  • 1/4 cup butter, melted
  • FILLING:
  • 1 tablespoon butter
  • 1/2 pound baby portobello mushrooms, chopped
  • 1 garlic clove, minced
  • 1/3 cup chopped walnuts
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon white pepper
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 2 large eggs, lightly beaten
  • Assorted crackers, baguette slices or sliced apples

Directions

  • Preheat oven to 325°. In a small bowl, mix bread crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on baking sheet. Bake 15-17 minutes or until golden brown. Cool on a wire rack.
  • In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in walnuts; cook until toasted. Stir in thyme, soy sauce and pepper. Remove from heat; cool completely.
  • In a large bowl, beat cream cheese until smooth. Beat in yogurt. Add eggs; beat on low speed just until blended. Fold in mushroom mixture. Pour over crust. Return pan to baking sheet.
  • Bake 25-30 minutes or until center of cheesecake is just set and top appears dull. Cool 10 minutes on a wire rack. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  • Remove rim from pan. Serve with crackers.
Nutrition Facts
1 slice (calculated without crackers): 130 calories, 11g fat (6g saturated fat), 46mg cholesterol, 123mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 3g protein.
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