Mushroom, Walnut & Thyme Cheesecake

Name: Mushroom, Walnut & Thyme Cheesecake
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 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

Serve this delightful and unusual savory cheesecake of mushroom and thyme as a festive first course. —Erika Szymanski, Pullman, Washington

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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Originally published as Savory walnut mushroom cheesecake in Taste of Home November 2013

Reviews

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Average Rating:

germanycook

Jan 6, 2017

Awesome recipe ! Made it for a friend's wedding and everyone raved about it :) Served it decorated with a cascade of fried mushrooms, big blob of creme fraiche, and fresh thyme sprigs. Word of caution though - don't freeze it as it went quite crumbly from it.
keely27

Dec 28, 2013

My mom made this for Christmas; it was well received by everyone in the crowd, even the picky eaters
sing4yoursupper

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!