Mushroom, Walnut & Thyme Cheesecake

By khojnicki

Ingredients

• Filling:
• 1 c dry bread crumbs
• 1/4 c butter, melted
• 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

Details

Preparation time 35mins
Cooking time 60mins

Preparation

Step 1

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.