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Pistachio Cheesecake Recipe

Pistachio Cheesecake Recipe
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4.7 from 27 reviews

Indulge in the rich and nutty flavors of this Pistachio Cheesecake, a creamy and decadent dessert perfect for any occasion.

Ingredients

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For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter (melted)
  • 1/2 teaspoon ground cardamom (optional)

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 teaspoon almond extract
  • 3/4 cup pistachio paste (unsweetened or lightly sweetened)
  • 1/2 cup shelled pistachios (chopped)

For the topping (optional):

  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar
  • 2 tablespoons chopped pistachios

Instructions

  1. Preheat the oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
  2. Prepare the crust: In a bowl, combine graham cracker crumbs, sugar, melted butter, and cardamom if using. Press into the pan and bake for 10 minutes.
  3. Make the filling: Beat cream cheese until smooth. Add sugar, eggs, sour cream, extracts, and pistachio paste. Fold in chopped pistachios.
  4. Bake: Pour batter over crust and bake in a water bath for 55–65 minutes.
  5. Cool and chill: Cool, refrigerate for at least 4 hours or overnight.
  6. Prepare the topping: Whip cream with sugar until soft peaks form. Spread on cheesecake and sprinkle with pistachios before serving.

Notes

  • For a deeper pistachio flavor, use roasted unsalted pistachios and a quality pistachio paste.
  • Store leftovers in the refrigerator for up to 5 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/pistachio-cheesecake-recipe/