Description
This rich and creamy pistachio cheesecake combines a luscious cream cheese base with the nutty flavor of pistachios, creating a decadent dessert. The crispy graham cracker crust adds a satisfying crunch that perfectly complements the smooth filling. A must-try for any cheesecake lover!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 cup shelled pistachios
- 24 oz cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a food processor, grind pistachios until finely chopped. Set aside.
- In a large bowl, beat cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and ground pistachios.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-55 minutes, or until the center is just set.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top with a dollop of sour cream for extra creaminess, if desired.
Notes
- Ensure the cream cheese is softened to room temperature for the best texture.
- Refrigerate the cheesecake overnight for a firmer consistency.
- You can garnish with additional crushed pistachios or a drizzle of honey.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes