Ingredients
Scale
- 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
Instructions
- Preheat the oven to 325°F (160°C).
- 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.
- In a large bowl, beat together the cream cheese and sugar until smooth.
- Add the sour cream, vanilla extract, and flour, and mix until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the chopped pistachios.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 55-60 minutes, or until set but slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove from the oven, chill in the refrigerator for at least 4 hours or overnight before serving.
- 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.
- 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