MUSHROOM, WALNUT & THYME CHEESECAKE

Mushroom, Walnut & Thyme Cheesecake image

Serve this delightful and unusual savory cheesecake of mushroom and thyme as a festive first course. -Erika Szymanski, Pullman, Washington

Provided by Taste of Home

Time 1h

Yield 24 servings.

Number Of Ingredients 14

Ingredients

1 cup dry bread crumbs
1/4 cup butter, melted
FILLING:
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

Steps:

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.

Nutrition Facts : Calories 130 calories, Fat 11g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 123mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.