Mushroom, Walnut & Thyme Cheesecake Recipe

By Grandmax4

Ingredients

• FILLING:
• 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

Details

Servings 24
Preparation time 35mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 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.

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. Yield: 24 servings.