Description
This Pistachio Cheesecake features a creamy, nutty filling made with smooth cream cheese and rich pistachio paste, set atop a buttery graham cracker crust. It’s baked to perfection with a delicate balance of sweet and nutty flavors, topped with chopped roasted pistachios and optional whipped cream, making a perfect dessert for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup pistachio paste
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
Topping
- 1/2 cup chopped roasted pistachios
- Whipped cream (optional, for serving)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, 1/3 cup sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Gradually add 1 cup sugar while continuing to beat until fluffy. Incorporate the pistachio paste thoroughly. Add eggs one at a time, mixing on low speed after each addition to avoid overbeating. Stir in the sour cream, vanilla extract, almond extract if using, and salt, mixing until the batter is smooth and well combined.
- Bake the Cheesecake: Pour the pistachio filling over the cooled crust in the springform pan. Place the pan on a baking sheet to catch any drips and bake in the preheated oven for 55 to 65 minutes. The cheesecake should be just set in the center with a slight wobble when gently shaken.
- Cool the Cheesecake: Once baking is complete, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking from sudden temperature changes. Afterward, remove the cheesecake and refrigerate for at least 4 hours or preferably overnight to fully set and develop flavor.
- Serve: Before serving, sprinkle the cheesecake top with chopped roasted pistachios and add whipped cream if desired. Slice into 12 generous servings and enjoy the creamy, nutty delight.
Notes
- For a more intense pistachio flavor, use homemade pistachio paste or add a few drops of pistachio extract.
- To prevent cracks in the cheesecake, avoid overmixing the batter and allow the cake to cool slowly in the oven with the door cracked open.
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- The baking sheet under the springform pan helps catch any leaks and protects the oven from spills.
