Mushroom, Walnut & Thyme Cheesecake Recipe
Mushroom, Walnut & Thyme Cheesecake Recipe photo by Taste of Home

Mushroom, Walnut & Thyme Cheesecake Recipe

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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
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. + cooling Bake: 25 min. + chilling
MAKES: 24 servings


  • 1 cup dry bread crumbs
  • 1/4 cup butter, melted
  • 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

Nutritional Facts

1 slice equals 130 calories, 11 g fat (6 g saturated fat), 46 mg cholesterol, 123 mg sodium, 5 g carbohydrate, trace fiber, 3 g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove rim from pan. Serve with crackers. Yield: 24 servings.
Originally published as Mushroom, Walnut & Thyme Cheesecake in Taste of Home November 2013

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Reviewed Dec. 28, 2013

"My mom made this for Christmas; it was well received by everyone in the crowd, even the picky eaters"

Reviewed Dec. 26, 2013

"My Mother and I made this for Christmas Eve. We actually halved the recipe as she had a small 5 inch springform pan. It worked perfectly for our size gathering. We adjusted the baking time slightly to accommodate the smaller pan. It turned out fabulously and I will definitely make it again!"

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