Pistachio Cheesecake Recipe

Description

This Pistachio Cheesecake is a creamy, nutty, and deliciously rich dessert that combines the delicate flavor of pistachios with the smoothness of cheesecake. Made with a buttery pistachio graham cracker crust and a luscious pistachio-infused cheesecake filling, this dessert is perfect for special occasions or simply indulging your sweet tooth.

Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• ½ cup (60g) finely ground pistachios
• ¼ cup (50g) granulated sugar
• 6 tbsp (85g) unsalted butter, melted

For the Cheesecake Filling:

• 3 (8oz) packages cream cheese, softened
• ¾ cup (150g) granulated sugar
• ½ cup (120g) sour cream
• 2 tsp vanilla extract
• 3 large eggs
• ½ cup (120g) pistachio paste (or finely ground pistachios blended with a bit of milk)
• 1 tbsp cornstarch (optional, for stability)

For the Topping (Optional):

• 1 cup (240ml) heavy whipping cream
• 2 tbsp powdered sugar
• ¼ cup crushed pistachios for garnish

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix the graham cracker crumbs, ground pistachios, sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
4. Bake for 10 minutes, then let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the sour cream and vanilla extract, then mix well.
3. Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
4. Stir in the pistachio paste or blended pistachios until evenly incorporated.
5. Pour the cheesecake batter over the cooled crust.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan in foil and place it in a larger baking dish.
2. Pour hot water into the baking dish until it reaches about halfway up the sides of the pan (this creates a water bath).
3. Bake for 55–65 minutes or until the center is slightly jiggly but set around the edges.
4. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
5. Refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Topping (Optional)

1. Whip the heavy cream and powdered sugar until soft peaks form.
2. Spread or pipe the whipped cream on top of the cheesecake.
3. Garnish with crushed pistachios.

Tips for Perfect Pistachio Cheesecake

✅ Use room-temperature ingredients for a smoother batter.
✅ Don’t overmix the batter to prevent cracks.
✅ A water bath ensures an even bake and prevents the cheesecake from drying out.
✅ If you don’t have pistachio paste, blend shelled pistachios with a little milk until smooth.
✅ Chill the cheesecake overnight for the best texture and flavor.

Servings & Nutritional Information

Servings: 10-12 slices
Calories per serving: ~420 kcal
Carbohydrates: 32g
Protein: 7g
Fats: 30g
Sugars: 22g
Fiber: 2g

Health Benefits of Pistachio Cheesecake

💚 Pistachios are packed with healthy fats and antioxidants.
💚 Provides a good source of protein and fiber.
💚 A delicious way to incorporate nuts into your diet for heart health.
💚 A small slice can be satisfying without overindulgence.

Q&A Section

❓ Can I make this cheesecake without a water bath?
Yes, but a water bath helps prevent cracks and keeps the cheesecake moist. If skipping it, place a tray of hot water on the rack below the cheesecake.

❓ Can I use a different crust?
Absolutely! You can use an Oreo crust, digestive biscuits, or even a shortbread crust for a different flavor.

❓ How do I store pistachio cheesecake?
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

❓ Can I make this recipe gluten-free?
Yes! Just use gluten-free graham crackers or almond flour for the crust.

Enjoy your homemade Pistachio Cheesecake! 🍰💚 Let me know if you need more variations or modifications. 😊