Description
This Pistachio Cheesecake with Almond Crust is a rich and creamy dessert featuring a nutty almond flour crust and a smooth pistachio-flavored filling. Perfect for celebrations or holiday gatherings, this cheesecake combines the delicate flavors of pistachio pudding and almond extract, topped optionally with whipped cream, chopped pistachios, and crushed almond cookies for an added crunch.
Ingredients
Scale
For the crust:
- 1 1/2 cups almond flour
- 3 tablespoons melted unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
For the filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 (3.4 oz) package instant pistachio pudding mix
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For topping (optional):
- Whipped cream
- Chopped pistachios
- Crushed almond cookies
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine almond flour, melted unsalted butter, granulated sugar, and salt. Stir until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 10 minutes. Once baked, allow the crust to cool while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and instant pistachio pudding mix, beating until fully combined. Add the eggs one at a time, mixing thoroughly after each addition and scraping the sides of the bowl to ensure even blending. Next, add sour cream, milk, vanilla extract, and almond extract, and continue to beat the mixture until it is smooth and creamy.
- Assemble and bake: Pour the pistachio filling evenly over the cooled almond crust in the springform pan. Smooth the top with a spatula. Bake the cheesecake at 325°F (160°C) for 50 to 60 minutes, or until the center is set but still slightly jiggly to the touch.
- Cool the cheesecake: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake cool gradually inside the oven for 1 hour to prevent cracking. Afterward, remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to set fully.
- Add toppings and serve: Before serving, decorate the cheesecake with optional whipped cream, chopped pistachios, and crushed almond cookies for extra texture and flavor. Slice and enjoy!
Notes
- To make a nut-free version, substitute the almond crust with a graham cracker crust.
- For an extra-smooth cheesecake with fewer cracks, bake using a water bath (bain-marie) method.
