Ingredients
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
Instructions
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.
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.
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.
Gently fold the cooked bacon and mushroom mixture into the cheesecake filling, ensuring it is evenly distributed.
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.
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.
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.
- Prep Time: 20 minutes
- Chill Time: 2 hours (for best texture)
- Cook Time: 45 minutes
Nutrition
- Calories: 420
- Sugar: 2g
- Fat: 35g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g