Mushroom, Walnut & Thyme Cheesecake Recipe

Name: Mushroom, Walnut & Thyme Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 325u00b0. In a small bowl, mix bread crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on
2
. Bake 15-17 minutes or until golden brown. Cool on a wire rack.
3
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.
4
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
5
.
6
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.
7
Remove rim from pan. Serve with crackers.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dry bread crumbs, 1/4 cup butter, melted, 1 tablespoon butter, 1/2 pound baby portobello mushrooms, chopped, and more.

Yes, Mushroom, Walnut & Thyme Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mushroom, Walnut & Thyme Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions