Description
This Decadent Pistachio Cream Cheesecake features a creamy pistachio-infused filling atop a crisp graham cracker crust, garnished with crunchy chopped pistachios. Perfectly baked to a smooth, luscious texture, this cheesecake is an elegant dessert that combines rich cream cheese with the nutty flavor of pistachios, ideal for special occasions or an indulgent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup pistachio paste
- 1/2 cup shelled pistachios, roughly chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Prepare Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and the mixture sticks together. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes to set it. Once baked, remove from the oven and allow it to cool while you prepare the filling.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, beating well after each addition to incorporate fully.
- Add Cream and Flavorings: Mix in the heavy cream, vanilla extract, and pistachio paste into the cream cheese mixture until the batter is uniformly blended and smooth.
- Assemble Cheesecake: Pour the prepared pistachio cheesecake batter evenly over the cooled graham cracker crust in the springform pan.
- Bake Cheesecake: Bake the assembled cheesecake at 350°F (175°C) for 55 to 60 minutes, or until the center is just set but still slightly jiggly.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool gradually for 1 hour to prevent cracking and allow the texture to set evenly.
- Refrigerate: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or preferably overnight for the best flavor and firmness.
- Garnish and Serve: Before serving, sprinkle the roughly chopped shelled pistachios over the top of the cheesecake for added texture and garnish.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
- Use a water bath if possible to minimize cracking and ensure even baking.
- Allow sufficient chilling time for the cheesecake to set properly and enhance flavors.
- Pistachio paste can be found at specialty stores or prepared at home by grinding shelled pistachios with a bit of oil.
- Let the cheesecake sit at room temperature for 10-15 minutes before slicing for easier cutting.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
