Pistachio Cheesecake

why make this recipe

This Pistachio Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the unique flavor of pistachios. It’s an excellent choice for anyone looking to impress guests or simply indulge in a delicious treat. The combination of the crunchy graham cracker crust and the smooth, nutty cheesecake makes every bite a pleasure.

how to make Pistachio Cheesecake

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup pistachio nuts, chopped
• 1 tablespoon all-purpose flour
• 3 large eggs

Directions:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat together the cream cheese and sugar until smooth.
4. Add the sour cream, vanilla extract, and flour, and mix until combined.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the chopped pistachios.
7. Pour the cheesecake batter over the crust in the springform pan.
8. Bake for 55-60 minutes, or until set but slightly jiggly in the center.
9. Turn off the oven and let the cheesecake cool inside for 1 hour.
10. Remove from the oven, chill in the refrigerator for at least 4 hours or overnight before serving.
11. Top with additional chopped pistachios before serving.

how to serve Pistachio Cheesecake

When serving Pistachio Cheesecake, you can slice it into wedges and place them on dessert plates. Garnish each slice with a few extra chopped pistachios or a drizzle of chocolate sauce for added flair. It pairs wonderfully with a cup of coffee or tea.

how to store Pistachio Cheesecake

To store Pistachio Cheesecake, keep it covered in the refrigerator. It will stay fresh for about 5 to 7 days. For longer storage, you can freeze slices wrapped in plastic wrap and then aluminum foil. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator before serving.

tips to make Pistachio Cheesecake

• Ensure the cream cheese is at room temperature before mixing for a smoother batter.
• Mix the batter gently once you add the eggs to avoid over-mixing.
• For a deeper pistachio flavor, you can add pistachio extract along with the vanilla extract.

variation

You can try adding different toppings to your Pistachio Cheesecake, like whipped cream, caramel sauce, or fresh fruit such as berries for a fruity twist.

FAQs

Can I use salted pistachios instead?
Yes, you can use salted pistachios, but it may slightly alter the sweetness of the cheesecake. Adjust the sugar to taste if needed.

What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular cake pan. Just keep in mind that it may be more challenging to remove the cheesecake from the pan.

How do I know when the cheesecake is done?
The cheesecake is done when it is set around the edges but has a slight jiggle in the center. It will continue to set as it cools.

Pistachio Cheesecake

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A delightful dessert combining creamy cheesecake with the unique flavor of pistachios, perfect for impressing guests or indulging in a sweet treat.

• Total Time: 240 minutes
• Yield: 12 servings 1x

Ingredients

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• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup pistachio nuts, chopped
• 1 tablespoon all-purpose flour
• 3 large eggs

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Instructions

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat together the cream cheese and sugar until smooth.
4. Add the sour cream, vanilla extract, and flour, and mix until combined.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the chopped pistachios.
7. Pour the cheesecake batter over the crust in the springform pan.
8. Bake for 55-60 minutes, or until set but slightly jiggly in the center.
9. Turn off the oven and let the cheesecake cool inside for 1 hour.
10. Remove from the oven, chill in the refrigerator for at least 4 hours or overnight before serving.
11. Top with additional chopped pistachios before serving.

Notes

For best results, ensure the cream cheese is at room temperature before mixing. Store covered in the refrigerator for 5 to 7 days, or freeze slices for up to 3 months.

• Author: nevaeh-hall
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 25g
• Sodium: 250mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 100mg