Pistachio Cheesecake

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted pistachios, finely ground

1/2 cup unsalted butter, melted

For the filling:

24 ounces cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1/2 cup pistachio paste or finely ground pistachios

For the pistachio cream topping:

1/2 cup heavy cream

1/4 cup powdered sugar

1/4 cup pistachio paste or finely ground pistachios

Chopped pistachios, for garnish



Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, finely ground pistachios, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.

Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and pistachio paste or finely ground pistachios until well combined.

Pour the cheesecake filling over the prepared crust in the springform pan.

Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.

Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight until chilled and set.

Once chilled, prepare the pistachio cream topping. In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Fold in the pistachio paste or finely ground pistachios until well combined.

Spread the pistachio cream topping over the chilled cheesecake. Garnish with chopped pistachios.

Slice and serve this luxurious Pistachio Cheesecake for a delightful dessert experience!

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