Bacon and Mushroom Cheesecake with Feta and Parmesan Crust

Savory cheesecakes are a hidden gem in the culinary world, offering a rich, creamy, and decadent alternative to their sweet counterparts. Bacon and Mushroom Cheesecake with Feta and Parmesan Crust is the perfect balance of umami flavors, tangy cheese, and crispy, golden crust. If you love the idea of a velvety cheesecake packed with smoky bacon, earthy mushrooms, and bold cheeses, this dish will blow your mind.

This unique savory cheesecake works beautifully as an appetizer, brunch dish, or even a light main course. The crispy, cheesy crust made from feta and parmesan provides the perfect contrast to the creamy filling, while the combination of mushrooms and bacon creates an irresistible depth of flavor. Serve it warm or at room temperature for an elegant dish that pairs beautifully with a fresh salad or a glass of wine.

Why You’ll Love Bacon and Mushroom Cheesecake with Feta and Parmesan Crust

• Rich, Savory, and Unique – A delicious twist on the classic cheesecake, perfect for cheese lovers.
• Crispy, Cheesy Crust – Made with feta and parmesan for a crunchy, flavorful base.
• Smoky and Earthy Flavor – Bacon and mushrooms add depth and umami richness.
• Perfect for Any Occasion – Great as an appetizer, brunch dish, or even a main course.
• Make-Ahead Friendly – Can be prepared in advance for stress-free entertaining.
• Gluten-Free Option – Swap out breadcrumbs for almond flour to make it gluten-free.

Preparation Time and Yield

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Chill Time: 2 hours (for best texture)
• Total Time: 3 hours 5 minutes
• Yield: 8 servings

Nutritional Information (Per Serving)

• Calories: 420
• Carbohydrates: 10g
• Protein: 18g
• Fat: 35g
• Fiber: 1g
• Sugar: 2g

Ingredients for Bacon and Mushroom Cheesecake with Feta and Parmesan Crust

For the Crust:

• ¾ cup parmesan cheese, grated
• ½ cup feta cheese, crumbled
• ½ cup breadcrumbs (or almond flour for a gluten-free version)
• 3 tablespoons unsalted butter, melted

For the Filling:

• 6 ounces turkey bacon, cooked and chopped
• 1 cup mushrooms, finely chopped
• 1 tablespoon olive oil
• 16 ounces cream cheese, softened
• ½ cup sour cream
• 2 large eggs
• ½ cup shredded mozzarella
• ¼ cup crumbled feta cheese
• ¼ cup grated parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika
• 1 teaspoon fresh thyme, chopped

Step-by-Step Instructions for Bacon and Mushroom Cheesecake with Feta and Parmesan Crust

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). In a bowl, combine the parmesan cheese, feta cheese, and breadcrumbs (or almond flour). Add the melted butter and mix until the mixture resembles wet sand. Press the crust mixture evenly into the bottom of a greased 8-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Cook the Bacon and Mushrooms

Heat the olive oil in a skillet over medium heat. Add the chopped mushrooms and cook for 5–7 minutes until they release their moisture and become golden brown. Add the cooked and chopped turkey bacon and stir for another minute. Remove from heat and set aside.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, eggs, mozzarella, feta, and parmesan cheese. Mix until well combined. Stir in the garlic powder, black pepper, smoked paprika, and fresh thyme.

Step 4: Combine the Filling with the Bacon and Mushrooms

Gently fold the cooked bacon and mushroom mixture into the cheesecake filling, ensuring it is evenly distributed.

Step 5: Assemble and Bake

Pour the filling over the pre-baked crust, spreading it evenly. Smooth the top with a spatula. Bake at 325°F (163°C) for 40–45 minutes, or until the center is set but slightly jiggly.

Step 6: Cool and Chill

Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes. Then, transfer it to the refrigerator and chill for at least 2 hours before slicing.

Step 7: Serve and Enjoy

Run a knife around the edges of the springform pan before releasing the cheesecake. Slice and serve warm or at room temperature, garnished with extra parmesan and fresh herbs if desired.

Ingredient Background

Parmesan and Feta Crust

Unlike traditional cheesecake crusts that use graham crackers, this savory version features a blend of parmesan and feta cheese. Parmesan adds a salty, nutty flavor with a crispy texture, while feta provides a tangy, slightly creamy bite. Together, they create a sturdy, flavorful base that perfectly complements the creamy filling. The addition of breadcrumbs or almond flour helps bind the crust while adding a light crunch.

Turkey Bacon and Mushrooms

Turkey bacon is a leaner alternative to traditional pork bacon, offering the same smoky flavor without excess fat. It crisps up beautifully, adding a satisfying texture to the cheesecake. Mushrooms, on the other hand, bring an earthy umami depth that enhances the richness of the cheese. When sautéed, mushrooms release their moisture and develop a deep, savory flavor that blends seamlessly with the other ingredients.

Cream Cheese and Sour Cream

Cream cheese forms the creamy base of this cheesecake, giving it a rich, smooth texture. Sour cream adds a slight tanginess, balancing the richness while keeping the filling light and velvety. These two ingredients work together to create the perfect balance of creamy, savory, and slightly tangy flavors.

Technique Tips for Bacon and Mushroom Cheesecake with Feta and Parmesan Crust

Achieving the Perfect Cheesecake Texture

For a creamy, smooth cheesecake filling, always start with softened cream cheese. Cold cream cheese can create lumps that won’t blend smoothly. Mixing the filling at low speed also helps prevent incorporating too much air, which can lead to cracks.

Preventing a Soggy Crust

Baking the crust before adding the filling ensures it stays crisp and doesn’t become soggy. If you want extra crispiness, you can brush the crust with a beaten egg before baking—this creates a protective barrier against moisture.

Chilling for the Best Flavor

Savory cheesecakes taste even better after they’ve had time to chill. The cooling process allows the flavors to meld and the texture to firm up. While you can serve it warm, refrigerating it for at least two hours before slicing will give the best results.

Alternative Presentation Ideas

Mini Cheesecake Bites

For a fun, party-friendly appetizer, bake the cheesecake mixture in a mini muffin tin lined with parchment or baking cups. Reduce the baking time to 15–20 minutes. These bite-sized portions make perfect finger food for gatherings.

Rustic Skillet Cheesecake

Instead of using a springform pan, bake the cheesecake in a cast-iron skillet for a more rustic presentation. This method creates crispy edges while keeping the filling creamy and rich. Serve it straight from the skillet for a cozy, farmhouse-style feel.

Layered Cheesecake in Jars

For an elegant twist, layer the crust mixture, filling, and extra toppings in small glass jars. This no-bake version is perfect for meal prepping or serving at special events. Simply refrigerate until ready to serve.

Freezing and Storing Bacon and Mushroom Cheesecake

Refrigerating Leftovers

Store leftover cheesecake in an airtight container in the refrigerator for up to four days. For best results, let it come to room temperature for 10–15 minutes before serving to bring out the full flavors.

Freezing for Later

To freeze, wrap individual slices in plastic wrap, then place them in a freezer-safe container. Cheesecake can be frozen for up to three months. When ready to eat, thaw overnight in the refrigerator before serving.

Reheating Without Drying Out

If you prefer serving this cheesecake warm, reheat slices in the oven at 300°F for about 10 minutes. Avoid microwaving, as it can cause the texture to become rubbery.

Healthier Twist Ideas

Use Greek Yogurt Instead of Sour Cream

For a lighter version, replace sour cream with Greek yogurt. This swap maintains the tangy flavor while adding extra protein and reducing fat content.

Swap the Crust for a Nut-Based Version

Instead of using breadcrumbs, try a crust made from finely ground almonds or pecans. This provides a nutty flavor while keeping the dish gluten-free.

Reduce the Cheese for a Lighter Option

If you want a lower-calorie version, use half the cheese in the filling and add more herbs for flavor. Chopped spinach or roasted red peppers can also be mixed in to add texture and nutrients without extra fat.

Serving Suggestions for Events

Elegant Dinner Party Starter

This savory cheesecake makes a stunning appetizer for a dinner party. Serve small slices on a platter with fresh herbs and a drizzle of balsamic glaze for a gourmet presentation.

Brunch Buffet Addition

Pair this cheesecake with a fresh green salad, fruit, and mimosas for a sophisticated brunch spread. The combination of creamy, cheesy flavors with crisp, fresh ingredients creates a well-balanced meal.

Holiday or Special Occasion Dish

Savory cheesecake is an unexpected yet delightful dish for special occasions like Thanksgiving, Christmas, or birthdays. Serve it as part of a cheese platter alongside crackers, olives, and roasted nuts for an impressive spread.

Frequently Asked Questions (FAQs)

1. Can I make this cheesecake ahead of time?

Yes! It actually tastes better when made ahead. Prepare and chill it at least 4 hours before serving or up to 24 hours in advance.

2. Can I use different mushrooms?

Absolutely! Cremini, shiitake, or wild mushrooms all work well and provide different earthy flavors.

3. Can I make this vegetarian?

Yes, just omit the bacon and add more mushrooms or roasted vegetables for extra texture and flavor.

4. Can I make this in a pie dish instead of a springform pan?

Yes, but the cheesecake will be slightly thinner. A deep-dish pie pan works best.

5. What’s the best way to slice a savory cheesecake?

Use a sharp knife and wipe it clean between slices to get smooth, clean cuts.

6. Can I add other cheeses?

Definitely! Gruyère, gouda, or blue cheese can add even more complexity to the flavor.

7. What should I serve with this cheesecake?

It pairs well with fresh salads, roasted vegetables, or crusty bread.

8. Can I use regular bacon instead of turkey bacon?

Yes, just cook it until crispy and drain the excess fat before adding it to the mixture.

9. How do I keep my cheesecake from cracking?

Avoid overmixing the batter and bake at a low temperature. Letting it cool slowly also helps prevent cracks.

10. Can I serve this warm?

Yes! While chilling improves the texture, this cheesecake can also be enjoyed slightly warm straight from the oven.

Conclusion

Bacon and Mushroom Cheesecake with Feta and Parmesan Crust is a bold, indulgent dish that combines creamy, cheesy flavors with savory, smoky elements. Whether served as an appetizer, brunch dish, or a unique main course, it’s a guaranteed crowd-pleaser. The crispy, golden parmesan crust complements the rich filling perfectly, making each bite satisfying and packed with flavor. Try this savory cheesecake for your next gathering, and prepare to impress your guests with a dish they’ll never forget!

Print