Mushroom, Walnut & Thyme Cheesecake Recipe

Prep Time: 35 Minutes + Cooling
Bake Time: 25 Minutes + Chilling
Makes: 24 Servings

Ingredients: 
- 1 Cup of Dry Bread Crumbs
- 1/4 Cup of Butter; Melted
Filling Ingredients: 
- 1 Tbsp. of Butter
- 1/2 lb. of Baby Portobello Mushrooms; Chopped
- 1 Garlic Clove; Minced
- 1/3 Cup of Chopped Walnuts
- 1 Tbsp. of Minced Fresh Thyme or 1 Tsp. of Dried Thyme
- 1 Tsp. of Reduced-Sodium Soy Sauce
- 1/4 Tsp. of White Pepper
- 2 Pkg. (8 oz each) of Cream Cheese; Softened
- 1/2 cup of Plain Greek Yogurt
- 2 Eggs; Lightly Beaten

Instructions: 
1. Preheat oven to 325F. 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 for 15 to 17 minutes or until golden brown. Cool on a wire rack.

2. In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook for 1 minute longer. Stir in walnuts; cook until toasted. Stir in thyme, soy sauce and pepper. Remove from heat; cool completely.

3. In a large bowl, beat cream cheese until smooth. Beat in yogurt. Add eggs; beat on low speed until blended. Fold in mushroom mixture. Pour over crust. Return pan to baking sheet.

4. Bake 25 to 30 minutes or until center of cheesecake is just set and top appears dull. Cool 10 minutes on a wire rack. Loose sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

TIP: Chill this savory cheesecake overnight. On Turkey Day, spread it on crackers, crusty bread, and even apple slices.

Bon Appetit!