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- 1 cup crushed whole wheat crackers - 1/2 cup feta cheese, crumbled - 1/4 cup grated Parmesan cheese - 1/2 cup unsalted butter, melted - 1 teaspoon dried oregano

Pistachio and Mushroom Cheesecake with Feta Parmesan Crust

Elevate your dessert game with this Pistachio and Mushroom Cheesecake with Feta Crust! This unique cheesecake features a creamy blend of cheeses, earthy mushrooms, and crunchy pistachios, all nestled in a flavorful feta crust. Perfect for any gathering, this recipe will impress your guests and tantalize your taste buds. Dive into the detailed instructions and tips to create this delightful dish that stands out. Click through to explore the full recipe!
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Ingredients
  

For the crust:

1 cup crushed whole wheat crackers

1/2 cup feta cheese, crumbled

1/4 cup grated Parmesan cheese

1/2 cup unsalted butter, melted

1 teaspoon dried oregano

For the filling:

8 oz cream cheese, softened

1 cup ricotta cheese

1/2 cup finely chopped button mushrooms

1/2 cup pistachios, shelled and roughly chopped

2 large eggs

1/4 cup sour cream

1 teaspoon garlic powder

Salt and pepper to taste

For garnish:

Extra pistachios, chopped

Fresh herbs (like parsley or microgreens)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a mixing bowl, combine the crushed whole wheat crackers, feta cheese, Parmesan cheese, melted butter, and dried oregano. Mix until well combined.

      Press the mixture into the bottom of a 9-inch springform pan to create an even crust layer. Bake in the preheated oven for 10 minutes, then remove and let it cool.

        In a skillet over medium heat, sauté the chopped mushrooms for about 5-7 minutes until they are softened and any moisture has evaporated. Allow them to cool slightly.

          In a large mixing bowl, beat the softened cream cheese and ricotta cheese until smooth and creamy.

            Add in the sautéed mushrooms, chopped pistachios, eggs, sour cream, garlic powder, salt, and pepper. Mix well until everything is well incorporated.

              Pour the filling onto the cooled crust and smooth the top with a spatula.

                Bake in the oven for 50-60 minutes, or until the cheesecake is set and a slight jiggle remains in the center.

                  Once done, remove from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours to set completely.

                    Before serving, garnish with additional chopped pistachios and fresh herbs on top.

                      Prep Time: 30 mins | Total Time: 5 hrs | Servings: 8