Pistachio Cheesecake | Decadent and Nutty Dessert

This Pistachio Cheesecake is a decadent and nutty dessert that’s perfect for any occasion. The creamy filling is infused with the rich flavor of pistachios, while the crunchy crust adds a satisfying texture. The pistachio cream topping takes this cheesecake to the next level, adding a layer of sweetness and nuttiness.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup finely ground pistachios
• 1/2 cup melted unsalted butter

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

Instructions

Make the Crust:

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine graham cracker crumbs, sugar, ground pistachios, and melted butter in a bowl. Press into the bottom of the pan.

Make the Filling:

1. Beat cream cheese and sugar until smooth.
2. Add eggs one at a time, beating well after each addition.
3. Stir in sour cream, vanilla, and pistachio paste or ground pistachios.

Assemble and Bake:

1. Pour filling over the crust.
2. Bake for 45-50 minutes, or until set.
3. Let cool in the oven for 1 hour, then cool completely at room temperature. Refrigerate for at least 4 hours.

Make the Topping:

1. Beat heavy cream and powdered sugar until stiff peaks form.
2. Fold in pistachio paste or ground pistachios.

Serve:

1. Spread topping over chilled cheesecake.
2. Garnish with chopped pistachios.

Prep Time: 30 minutes | Cook Time: 45-50 minutes | Total Time: 1 hour 30 minutes – 2 hours Calories: Approximately 400 calories per serving | Servings: 8-10

Print

FAQ

• Can I use a different nut? Yes, you can use other nuts like almonds or walnuts.
• Can I make this ahead of time? Yes, you can make the cheesecake ahead of time and refrigerate it for up to 2 days.
• Can I freeze this cheesecake? Yes, you can freeze the un-topped cheesecake for up to 3 months. Thaw it in the refrigerator before topping.

Conclusion

This Pistachio Cheesecake is a decadent and delicious dessert that’s perfect for any occasion. The rich, creamy filling and crunchy crust are complemented by the sweet and nutty topping. Enjoy!