Mushroom and Gruyere Cheesecake #SundaySupper

Summer is in full swing! We have bbq's and picnics to plan and attend, with the promise of great food and good times ahead, and memories to be made.

Some of our best memories have been made during the summer months when we gather with our closest friends and family, spending hours around the pool, eating, drinking, playing games and then finishing the night off gathered around the fire pit as things wind down.

One of my dearest friends gave me wonderful cookbook several years ago called What Can I Bring by Anne Byrn. This book is a great resource for bbq's and picnics. Some time ago (as in a few years ago) this savory cheesecake recipe really caught my eye. I've been wanting to make it but was having a difficult time wrapping my head around a cheesecake that wasn't dessert.

Silly me!!

Think of it as a cheese frittata of sorts. The crust is made with bread crumbs, although I think crackers would work wonderfully. Of course there's no sugar involved. It's just creamy cheesy deliciousness that seriously makes you wish that it wasn't so high in calories cuz you really want another slice. 

Mushroom and Gruyere Cheesecake
recipe from What Can I Bring by Anne Byrn
Printable Recipe

The Crust
1 tablespoon unsalted butter, room temperature
1 1/3 cups fine bread crumbs (I used plain)
5 tablespoons unsalted butter, melted
1/4 to 1/2 teaspoon garlic powder (optional)

The Filling
3 tablespoons unsalted butter
8 oz mushrooms, finely chopped (about 2 cups). I used cremini
3 8oz packagers of cream cheese, room temperature
1/4 cup heavy whipping cream
Salt
1/2 to 1 tsp powdered garlic (optional)
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 large eggs
4 oz shredded Gruyere cheese (about 1 cup)
1 10oz package of frozen chopped spinach, thawed and well drained
2 tablespoons chopped green onions
Ground Pepper

The Crust Instructions
Preheat the oven to 350'F. Prepare a 9" springform pan by rubbing the tablespoon of butter on the bottom and around the side. Set aside.

Spread the bread crumbs on a baking sheet and allow them to toast in the oven for about 8-10 minutes. Place toasted crumbs in a small bowl. Add the melted butter and optional 1/4 teaspoon to 1/2 teaspoon (depending on taste) and stir to combine.

Transfer the buttered bread crumbs to the springform pan and press firmly along the bottom and about 1/2 way up the sides.

Place the springform pan back into the over for an additional 8-10 minutes or until the crust is a nice golden brown. Remove from oven and set aside to cool.

The Filling Instructions
Reduce the oven temperature down to 325' F

In a large skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Add the chopped mushrooms and saute, stirring often until the mushrooms release their liquid. This should take about 8-10 minutes. Season with salt and pepper to taste. Set aside to cool.

In a mixing bowl cream the cream cheese, 1/2 teaspoon of salt, the option 1/2 to 1 teaspoon of garlic (depending on taste), the nutmeg and cayenne pepper and mix until smooth. Add the eggs one at a time, mixture until just combined before adding the next egg. 

Divide the cream cheese mixture evenly between two bowls. In one bowl, add the spinach and green onions, stirring to combine. Spoon into the bottom of the crust.

Spoon the sauteed mushrooms over the spinach filling.

In the second bowl cream cheese mixture, stir in the Gruyere cheese and carefully spoon over the mushrooms.

Place the springform pan onto a cookie sheet and bake for about 1 hr and 15 minutes, or until just set.

Turn the oven off and open the oven door slightly (you can use a kitchen towel to keep the oven door slightly ajar) and let the cheesecake sit in there to rest for an hour. Then place it on a cooling rack and allow to cool to room temperature before serving (about 30 - 40 minutes).

If you're making this ahead of time, by all means store it in the fridge over night.

Here's the beauty of this magnificent beast....it tastes best at room temperature. It's good cold too. Warmed up? It loses something. The texture is altered and the flavors aren't as predominant. This is what makes it such a great picnic food! No worries about keeping it hot or cold....its best as is!!

For more wonderful picnic food ideas, take a look at what some of the others have made:
Beverages

• Orange Blossom Iced Tea by girlichef
• Red, White, and Blue Sangria by Hezzi-D's Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy's Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Stilton Potato and Stilton Pies by Jane's Adventures in Dinner
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking
• Scotch Eggs by Small Wallet, Big Appetite

Salads

• Caprese Pasta Salad by La Bella Vita Cucina
• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Layered Chicken Salad by Nosh My Way
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Loaded Potato Salad by Granny's Down Home Sassy Southern Cooking
• Mexican 3 Bean Salad by Bobbi's Kozy Kitchen
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Pizza Pasta Salad by Curious Cuisiniere
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Tomato Bean Salad by Family Foodie
• Tuna Noodle Salad by Hot Momma's Kitchen Chaos
• Vegetable Salad by Magnolia Days
• Veggie Pasta Salad by Pescetarian Journal
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor's Adventures
• Panino con la Salamella by Manu's Menu
• Roast Beef Wraps by Cookin' Mimi

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Chip Blossom Cupcakes by NinjaBaking.com
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida's Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S'mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue's Nutrition Buzz

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