Bacon and Mushroom Cheesecake with Feta and Parmesan Crust

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Introduction

Cheesecake doesn’t always have to be sweet—this Bacon and Mushroom Cheesecake with Feta and Parmesan Crust is a savory, indulgent treat that will wow your guests at any gathering. Combining crispy bacon, earthy mushrooms, and creamy cream cheese filling, this savory cheesecake makes for an elegant appetizer or even a stunning centerpiece for a brunch spread. The feta and Parmesan crust adds a salty crunch that complements the rich, creamy filling perfectly.

Why You’ll Love This Recipe

This cheesecake is a savory spin on a classic dessert, bringing together the flavors of crispy bacon, tender mushrooms, and tangy feta cheese in a way that’s both decadent and delicious. The crust, made from soft bread crumbs and Parmesan, provides the perfect base, while the filling is rich and flavorful without being overpowering. With the added texture from bacon and mushrooms, this cheesecake is an appetizer that’s sure to impress.

Ingredients

For the Crust:

• 1 ¾ cups soft bread crumbs
• 1 cup grated Parmesan cheese
• 6 tablespoons melted butter

For the Filling:

• 1 cup finely chopped onion
• 1 cup finely chopped sweet red pepper
• 1 tablespoon olive oil
• 4 cups assorted fresh mushrooms, chopped
• 24 ounces cream cheese, softened
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup sour cream
• 4 large eggs, room temperature, lightly beaten
• 12 strips of bacon, cooked and crumbled
• 1 cup crumbled feta cheese
• ½ cup fresh parsley, minced

Optional Garnishes:

• Roasted sliced mushrooms
• Additional cooked bacon, crumbled
• Fresh parsley

For Serving:

• Assorted crackers

Directions

1. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside of the pan with heavy-duty foil to make it watertight. This will help protect the cheesecake from water seeping in during baking.

2. Make the Parmesan Crust

In a small bowl, combine 1 ¾ cups soft bread crumbs, 1 cup grated Parmesan cheese, and 6 tablespoons of melted butter. Stir until the mixture is well combined. Press the crust mixture evenly into the bottom of the greased springform pan, making sure it’s compact. Place the pan on a baking sheet and bake for 10-15 minutes, or until the crust is golden brown. Remove from the oven and allow the crust to cool on a wire rack.

3. Cook the Vegetables

While the crust is cooling, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sweet red pepper, sautéing for about 2 minutes until slightly softened. Then, add 4 cups of assorted mushrooms and cook for an additional 10 minutes, or until the mushrooms release their moisture and begin to brown. Remove the mixture from the heat and set it aside to cool.

4. Prepare the Filling

In a large mixing bowl, beat 24 ounces of softened cream cheese until light and fluffy. Add 1 teaspoon of salt, 1 teaspoon of black pepper, and ½ cup of sour cream, continuing to beat until the mixture is smooth and well combined. Gradually mix in the 4 lightly beaten eggs, taking care not to overmix the filling.

Once the eggs are incorporated, gently fold in the crumbled bacon, crumbled feta cheese, minced fresh parsley, and the cooled mushroom mixture. The combination of bacon, feta, and mushrooms creates a complex, savory filling that balances the creamy richness of the cheesecake.

5. Assemble the Cheesecake

Pour the cream cheese mixture over the cooled Parmesan crust, spreading it evenly in the pan. Place the springform pan inside a larger baking dish and carefully pour about 1 inch of hot water into the larger dish to create a water bath. This will help the cheesecake cook evenly and prevent cracking.

6. Bake the Cheesecake

Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is just set and the top appears slightly dull. The water bath helps keep the texture smooth and creamy. Once baked, remove the springform pan from the water bath and allow it to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cheesecake and let it cool for another hour at room temperature.

7. Refrigerate Overnight

For best results, refrigerate the cheesecake overnight or for at least 4-6 hours to allow it to set properly. This chilling time is crucial for the cheesecake to firm up and develop its full flavor.

8. Garnish and Serve

Before serving, remove the sides of the springform pan. Garnish the cheesecake with roasted mushrooms, extra bacon crumbles, and fresh parsley if desired. Serve with assorted crackers for a delicious, savory appetizer that’s sure to impress your guests.

Kitchen Equipment Needed

• 9-inch springform pan
• Heavy-duty foil for wrapping the pan
• Large skillet for sautéing vegetables
• Mixing bowls for crust and filling
• Hand mixer or stand mixer for beating cream cheese

Tips for the Perfect Savory Cheesecake

• Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature before mixing. This helps ensure a smooth, lump-free filling.
• Don’t Overmix: When adding the eggs, mix just until combined to avoid incorporating too much air into the batter, which could cause the cheesecake to crack.
• Water Bath: The water bath is key to achieving a creamy, smooth texture. Wrapping the springform pan in foil ensures that no water seeps into the crust.

Recipe Swaps and Variations

• Cheese Variations: Feel free to substitute the feta with goat cheese or blue cheese for a tangier flavor. You can also use a blend of cheeses like Gruyère or sharp cheddar.
• Add Herbs: Fresh herbs like thyme, rosemary, or chives can be added to the filling for extra depth of flavor.
• Mushroom Varieties: Use a mix of mushrooms such as shiitake, cremini, or portobello to enhance the earthy flavor.

How to Store Leftovers

Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices gently in the oven at 300°F (150°C) for about 10 minutes or enjoy it cold.

Food and Drink Pairings

This Bacon and Mushroom Cheesecake with Feta and Parmesan Crust pairs beautifully with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir. For non-alcoholic options, try serving it with sparkling water with a twist of lemon or iced herbal tea.

Frequently Asked Questions (FAQ)

Q: Can I make this cheesecake ahead of time?
A: Yes! This cheesecake actually tastes best when made a day in advance. The flavors meld together beautifully after being refrigerated overnight.

Q: Can I freeze savory cheesecake?
A: Yes, you can freeze this cheesecake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.

Q: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, the texture and richness may be slightly different. Full-fat cream cheese provides the best creamy consistency.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Bacon and Mushroom Cheesecake with Feta and Parmesan Crust

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• Author: Mia Martinez
• Total Time: 1 hour 30 minutes + overnight refrigeration

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Description

Indulge in a savory twist on cheesecake with bacon, mushrooms, and a feta-Parmesan crust, perfect for an appetizer or a unique party dish.

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Ingredients

1 ¾ cups soft bread crumbs

1 cup grated Parmesan cheese

6 tablespoons melted butter

Filling:

1 cup finely chopped onion

1 cup finely chopped sweet red pepper

1 tablespoon olive oil

4 cups assorted fresh mushrooms, chopped

24 ounces cream cheese, softened

1 teaspoon salt

1 teaspoon pepper

½ cup sour cream

4 large eggs, room temperature, lightly beaten

12 strips of bacon, cooked and crumbled

1 cup crumbled feta cheese

½ cup fresh parsley, minced

Optional: roasted sliced mushrooms, additional cooked bacon, fresh parsley for garnish

Assorted crackers for serving

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with heavy-duty foil to make it watertight.

In a small bowl, combine the bread crumbs, Parmesan cheese, and melted butter. Press the mixture into the bottom of the greased springform pan to form the crust. Place the pan on a baking sheet and bake for 10-15 minutes, or until golden brown. Remove and allow to cool on a wire rack.

While the crust cools, heat the olive oil in a large skillet over medium heat. Sauté the chopped onion and red pepper for about 2 minutes. Add the chopped mushrooms and cook for another 10 minutes, or until the moisture evaporates. Set the mushroom mixture aside to cool.

In a large mixing bowl, beat the softened cream cheese until light and fluffy. Add the salt, pepper, and sour cream, and continue beating until smooth. Mix in the lightly beaten eggs, taking care not to overmix. Gently fold in the crumbled bacon, feta cheese, parsley, and cooled mushroom mixture.

Pour the filling into the prepared crust. Place the springform pan into a larger baking dish and pour about 1 inch of hot water into the baking dish to create a water bath.

Bake the cheesecake for 55-65 minutes, or until the center is just set and the top looks slightly dull. Remove the springform pan from the water bath and allow it to cool for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake, and cool for an additional hour before refrigerating overnight.

Before serving, remove the sides of the pan. Garnish with roasted mushrooms, parsley, and extra bacon if desired. Serve with assorted crackers.

• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes

Nutrition

• Serving Size: 12 servings