Pistachio Cheesecake Recipe
Pistachio Cheesecake Recipe
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Pistachio Cheesecake Recipe
This Pistachio Cheesecake Recipe is the perfect blend of creamy richness and nutty sweetness, making it a standout dessert for any occasion. With a buttery crust, smooth cheesecake filling, and a delightful pistachio flavor, this cake is an indulgent treat that’s sure to impress your guests. It’s the ideal dessert for holidays, special celebrations, or just when you’re in the mood for something extraordinary
Description
Cheesecake lovers and pistachio fans alike will adore this Pistachio Cheesecake Recipe. It combines the creamy, velvety texture of a classic cheesecake with the rich, nutty flavor of roasted pistachios, creating a dessert that is both luxurious and comforting. The nutty flavor of pistachios shines through in the cheesecake filling, while the crushed pistachios on top add an extra crunch, balancing the soft, silky texture of the cheesecake.
This recipe is surprisingly easy to make, even for beginners. You’ll start by preparing the crust, which provides a buttery and slightly sweet base that complements the richness of the cheesecake. The filling is made with cream cheese, sour cream, and, of course, ground pistachios, blended together to create a smooth and creamy texture. After baking, the cheesecake is chilled to perfection, allowing the flavors to meld together.
One of the best things about this Pistachio Cheesecake recipe is its versatility. You can make it ahead of time and keep it in the fridge, allowing you to serve it at any time without the need for last minute preparation. It’s a great dessert to make for gatherings, birthdays, or holiday dinners. The combination of pistachio and cheesecake also makes it a visually stunning dish that will catch the eyes of your guests, making it the perfect centerpiece for any dessert table.
Whether you are hosting a festive dinner or simply want to treat yourself and your family, this Pistachio Cheesecake Recipe is a must. It’s elegant, rich, and guaranteed to satisfy any sweet tooth.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup roasted pistachios, finely ground
For the Cheesecake Filling:
- 3 cups cream cheese, softened
- 1 cup sour cream
- 1 cup powdered sugar
- 1 cup roasted pistachios, finely ground
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
For the Topping (Optional):
- 1/4 cup crushed pistachios
- Whipped cream, for garnish
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides with butter.
- Make the crust: In a medium sized bowl, combine graham cracker crumbs, ground pistachios, and granulated sugar. Stir in the melted butter until the mixture is well combined. Press the mixture evenly into the bottom of the prepared springform pan, creating a firm and even crust. Bake in the preheated oven for 8-10 minutes or until lightly golden. Let it cool while you prepare the filling.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, sour cream, vanilla extract, and salt, and beat again until fully combined. Add the ground pistachios, then beat in the eggs one at a time, mixing after each addition. Finally, stir in the heavy cream until the filling is smooth.
- Bake the cheesecake: Pour the cheesecake filling into the cooled crust. Smooth the top with a spatula. Bake the cheesecake at 325°F (163°C) for 50-60 minutes or until the edges are set, but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Chill the cheesecake: After it has cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.
- Serve: Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate. Top with crushed pistachios and a dollop of whipped cream, if desired. Slice and serve.
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Pistachio Cheesecake Recipe
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1/2 cup roasted pistachios finely ground
- For the Cheesecake Filling:
- 3 cups cream cheese softened
- 1 cup sour cream
- 1 cup powdered sugar
- 1 cup roasted pistachios finely ground
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- For the Topping Optional:
- 1/4 cup crushed pistachios
- Whipped cream for garnish
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides with butter.
- Make the crust: In a medium-sized bowl, combine graham cracker crumbs, ground pistachios, and granulated sugar. Stir in the melted butter until the mixture is well-combined. Press the mixture evenly into the bottom of the prepared springform pan, creating a firm and even crust. Bake in the preheated oven for 8-10 minutes or until lightly golden. Let it cool while you prepare the filling.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, sour cream, vanilla extract, and salt, and beat again until fully combined. Add the ground pistachios, then beat in the eggs one at a time, mixing after each addition. Finally, stir in the heavy cream until the filling is smooth.
- Bake the cheesecake: Pour the cheesecake filling into the cooled crust. Smooth the top with a spatula. Bake the cheesecake at 325°F (163°C) for 50-60 minutes or until the edges are set, but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Chill the cheesecake: After it has cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.
- Serve: Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate. Top with crushed pistachios and a dollop of whipped cream, if desired. Slice and serve!
Notes
- Pistachios: Make sure to use unsalted, roasted pistachios for this recipe to bring out the nutty flavor without any added saltiness.
- Crust Variations: If you prefer a gluten-free version, you can substitute the graham cracker crumbs with gluten-free graham crackers or almond flour.
- Storage: This cheesecake can be stored in the refrigerator for up to 5 days. You can also freeze it for up to 1 month. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
