Description
This Decadent Pistachio Cream Cheesecake is a rich, creamy dessert featuring a buttery graham cracker crust and luscious pistachio-flavored filling. Topped with whipped pistachio cream and crunchy chopped pistachios, it’s a perfect indulgence for nut lovers and cheesecake enthusiasts alike.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup pistachio cream (store-bought or homemade)
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the topping:
- 1/2 cup pistachio cream
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- Chopped pistachios for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and allow to cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and beat until fully incorporated. Stir in the pistachio cream, then add the eggs one at a time, mixing on low speed just until blended to avoid overmixing. Fold in sour cream, vanilla extract, and salt until smooth. Pour the filling over the cooled crust and spread evenly.
- Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 55 to 65 minutes, until the center is just set and still slightly jiggly. To prevent cracking, you can place a water bath or a pan of hot water on a lower rack. Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to finish setting gently.
- Chill the cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or preferably overnight to ensure it sets fully and the flavors meld.
- Prepare the topping: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the pistachio cream until combined. Spread this whipped pistachio cream evenly over the chilled cheesecake. Sprinkle chopped pistachios on top as garnish before serving.
Notes
- To prevent cracking, bake the cheesecake in a water bath or place a pan of hot water on the rack below while baking.
- Homemade pistachio cream can be made by blending shelled pistachios with white chocolate and a touch of cream for an extra fresh nutty flavor.
