Description
This Pistachio Cheesecake offers a creamy, nutty delight with a rich pistachio flavor embedded in a smooth, luscious filling atop a buttery graham cracker crust. Perfect for dessert lovers seeking a unique twist on a classic cheesecake, it’s topped with roasted pistachios and a dollop of whipped cream for extra indulgence.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup pistachio paste
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
Topping
- 1/2 cup chopped roasted pistachios
- Whipped cream (optional, for serving)
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a medium bowl, mixing thoroughly. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and allow to cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar, continuing to beat until fluffy. Blend in the pistachio paste completely. Add eggs one at a time, mixing on low speed after each addition to avoid overbeating. Stir in sour cream, vanilla extract, almond extract (if using), and salt until the batter is smooth and homogeneous.
- Assemble and bake: Pour the filling over the cooled crust in the springform pan. Place the pan on a baking sheet to catch any drips. Bake in the preheated oven for 55 to 65 minutes, or until the center is mostly set but still slightly wobbly when gently shaken.
- Cool the cheesecake: Turn off the oven and slightly open the oven door. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and promote gentle cooling. Afterward, remove the cheesecake and refrigerate it for at least 4 hours or overnight to fully set.
- Serve: Before serving, sprinkle the top with chopped roasted pistachios and add whipped cream if desired for extra richness and texture.
Notes
- Use homemade pistachio paste or add pistachio extract for a more intense pistachio flavor.
- To avoid cracks on the cheesecake surface, avoid overmixing the batter and allow the cheesecake to cool slowly in the oven before refrigeration.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American, European-Inspired
