This savory mushroom bacon cheesecake is a showstopping appetizer that’s rich, creamy, and bursting with umami.
With a Parmesan crust, sautéed vegetables, and a decadent cream cheese filling, it’s perfect for holiday gatherings, brunches, or anytime you want to impress.
Why You’ll Love This Recipe
A unique, elegant savory alternative to sweet cheesecake
Loaded with fresh mushrooms, feta, bacon, and herbs
Creamy texture with a crisp Parmesan crust
Perfect centerpiece for your next celebration or charcuterie spread
What You’ll Need (Ingredient Highlights)
For the Crust:
Soft bread crumbs & Parmesan cheese – Create a flavorful, crisp base
Melted butter – Helps bind the crust and adds richness
For the Filling:
Onion & red pepper – Sautéed for a sweet and savory base
Assorted mushrooms – Earthy and meaty flavor
Cream cheese & sour cream – Classic cheesecake base with tang
Eggs – To bind everything together
Bacon & feta cheese – Bold, salty, smoky flavor
Fresh parsley – Adds brightness and color
Pro Tips Before You Start
Use heavy-duty foil to tightly wrap the springform pan—it prevents leaks in the water bath
Let your cream cheese come to room temperature so it blends smoothly
Cook the veggies thoroughly to avoid excess moisture in the filling
For clean slices, chill overnight and use a sharp knife wiped clean between cuts
How to Make Savory Mushroom Bacon Cheesecake
Step 1: Prep the Pan
Preheat oven to 350°F (175°C).
Grease a 9-inch springform pan and wrap it tightly with foil.
This keeps water from leaking into the cheesecake during baking.
Step 2: Make the Parmesan Crust
In a bowl, combine soft bread crumbs, Parmesan cheese, and melted butter.
Mix well and press firmly into the bottom of the prepared pan.
Bake for 10–15 minutes until golden. Let cool.
Step 3: Cook the Veggies
In a large skillet, heat olive oil and saute the onion and red pepper for 2 minutes.
Add the chopped mushrooms and cook another 10 minutes until browned and moisture has evaporated.
Set aside to cool.
Step 4: Make the Cheesecake Filling
Beat cream cheese until fluffy.
Mix in salt, pepper, sour cream, then beat in lightly beaten eggs gradually.
Fold in the cooked veggies, crumbled bacon, feta, and parsley.
Step 5: Assemble the Cheesecake
Pour the filling into the cooled crust.
Place the springform pan inside a larger pan and add 1 inch of hot water to create a water bath.
Step 6: Bake
Bake for 55–65 minutes, until set and slightly dull on top.
Remove from the water bath and cool for 10 minutes.
Run a knife around the edge, then cool 1 hour more at room temp.
Step 7: Chill
Refrigerate overnight or for at least 4–6 hours until firm and sliceable.
Step 8: Garnish and Serve
Remove springform ring, garnish with roasted mushrooms, extra bacon, and fresh parsley.
Serve with crackers or crostini.
What to Serve It With
Crackers or crostini
Fresh veggie sticks
A glass of white wine or dry rosé
Variations / Substitutions
Make it vegetarian: Skip the bacon and add extra mushrooms or sun-dried tomatoes
Swap feta with goat cheese for a tangy twist
Try adding chopped spinach or artichokes for extra veggie goodness
Storage & Leftovers
Store tightly covered in the fridge for up to 4 days
Tastes even better the next day as the flavors meld
Freeze individual slices for up to 1 month (wrap tightly in foil and plastic)
FAQs
Can I make this cheesecake ahead of time?
Absolutely. It needs to chill, so it’s perfect to prep a day in advance.
Do I need a water bath?
Yes, it helps the cheesecake bake evenly and prevents cracking.
What mushrooms work best?
A mix of cremini, button, shiitake, or portobello gives great flavor depth.
Can I skip the crust?
Not recommended—it adds texture and helps the cheesecake hold together.
How do I serve it?
Slice it cold or at room temp, and serve with crackers or crusty bread.
Final Thoughts
If you’ve never tried a savory cheesecake, this mushroom bacon version is the ultimate place to start.
It’s rich, flavorful, and totally unexpected in the best way.
The kind of dish that will have guests asking for the recipe before they finish their first bite.
Savory Mushroom Bacon Cheesecake
Ingredients
For the Crust:
- 1 3/4 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 chopped assorted fresh mushrooms
- 24 oz cream cheese softened
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup sour cream
- 4 large eggs lightly beaten
- 12 strips bacon cooked and crumbled
- 1 cup crumbled feta cheese
- 1/2 cup minced fresh parsley
Instructions
- Preheat oven to 350°F. Wrap springform pan in foil. Grease inside.
- Mix breadcrumbs, Parmesan, butter.
- Press into pan. Bake 10–15 min.
- Saute onion and red pepper in oil.
- Add mushrooms and cook 10 min. Cool.
- See full steps with tips & photos → https://p4pd.org/savory-mushroom-bacon-cheesecake/
Notes
- Mushroom Mix Tip: Use a blend of mushrooms for maximum flavor depth.
- Make Ahead: Can be made 1–2 days in advance. Flavor improves as it chills.
- Serving Idea: Slice into wedges and serve alongside a green salad or as a centerpiece on a grazing board.
- Vegetarian Version: Omit the bacon and add sun-dried tomatoes or caramelized leeks instead.
