Description
Indulge in the rich and nutty flavors of this Pistachio Cheesecake, a creamy and decadent dessert perfect for any occasion.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
- ½ 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
- ½ teaspoon almond extract
- ¾ cup pistachio paste (unsweetened or lightly sweetened)
- ½ cup shelled pistachios (chopped)
For the topping (optional):
- ½ cup heavy cream
- 1 tablespoon powdered sugar
- 2 tablespoons chopped pistachios
Instructions
- 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.
- 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.
- Make the filling: Beat cream cheese until smooth. Add sugar, eggs, sour cream, extracts, and pistachio paste. Fold in chopped pistachios.
- Bake: Pour batter over crust and bake in a water bath for 55–65 minutes.
- Cool and chill: Cool, refrigerate for at least 4 hours or overnight.
- 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.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 26g
- Sodium: 260mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
