Description
A rich and creamy pistachio cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling infused with pistachio flavors, and topped with crunchy chopped pistachios. This elegant dessert combines the nutty taste of pistachios with a classic cheesecake texture, perfect for special occasions or a delightful treat.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
Filling
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, finely ground
- 1/4 cup pistachio pudding mix (instant)
- 1/2 cup sour cream
Topping
- 1/2 cup chopped pistachios (for topping)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain.
- Add Sugar and Eggs: Gradually add the granulated sugar to the cream cheese, beating until light and fluffy. Add eggs one at a time, mixing well after each addition to incorporate fully.
- Mix in Flavors: Stir in vanilla extract, finely ground pistachios, and pistachio pudding mix until the filling is fully combined and smooth.
- Fold in Sour Cream: Gently fold in the sour cream to maintain a smooth texture without overmixing.
- Assemble Cheesecake: Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula for an even surface.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and cool it completely at room temperature. After cooling, refrigerate for at least 4 hours or preferably overnight to firm up.
- Serve: Before serving, sprinkle the chopped pistachios evenly over the top of the cheesecake for added texture and garnish.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not overbake; the center should remain slightly jiggly to ensure a creamy texture.
- Cooling the cheesecake gradually in the oven with the door ajar helps prevent surface cracks.
- Refrigerate overnight for best flavor and texture.
- For extra pistachio flavor, use salted pistachios and reduce additional salt in crust if desired.
