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Pistachio Cheesecake | Decadent and Nutty Dessert

Ingredients

Scale

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

  • Author: Olivia Chen