Mushroom, Walnut & Thyme Cheesecake

Mushroom, Walnut & Thyme Cheesecake
Mushroom, Walnut & Thyme Cheesecake

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c dry bread crumbs

  • 1/4

    c butter, melted

  • Filling:

  • 1

    tbsp butter

  • 1/2

    lb baby portobello mushrooms, chopped

  • 1

    garlic clove, minced

  • 1/2

    c chopped walnuts

  • 1

    tbsp minced fresh thyme

  • 1

    tsp reduced sodium soy sauce

  • 1/4

    tsp white pepper

  • 2

    pkg cream cheese softened

  • 1/2

    c plain greek yogurt

  • 2

    eggs, lightly beaten

Directions

Preheat the oven to 325 degrees F. In a small bowl, mix bread crumbs and butter. Press into bottom of a greased 9" springform pan. Place pan on baking sheet. Bake 15-17 mins 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 min 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 mins or until center of cheesecake is set. Cool 10 mins on a wire rack. Cool 1 hour. Refrigerate overnight.

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