Why You’ll Love This Recipe
- Unique Flavor Combination: The blend of creamy cheesecake with the distinct taste of pistachios offers a refreshing twist on a classic dessert.
- Textural Delight: The crunchy crust, smooth filling, and nutty topping provide a satisfying contrast in every bite.
- Visually Appealing: The subtle green hue from the pistachios adds an elegant touch, making it perfect for special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crust:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, finely ground pistachios, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then remove from the oven and let cool completely.
- Prepare the Filling:
- In a large mixing bowl, beat cream cheese and granulated sugar together until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, heavy cream, and vanilla extract until fully combined.
- Gently fold in finely ground pistachios. If desired, add a few drops of green food coloring for a pistachio-green hue.
- Pour the filling over the cooled crust in the springform pan.
- Bake the Cheesecake:
- Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly, and the edges are lightly browned.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
- Add the Topping:
- Before serving, spread whipped cream evenly over the top of the cheesecake.
- Sprinkle with chopped pistachios for garnish.
Servings and Timing
- Servings: 12 slices
- Prep Time: 25 minutes
- Cooking Time: 1 hour
- Cooling and Chilling Time: At least 5 hours (including 1 hour cooling in the oven, additional time at room temperature, and at least 4 hours in the refrigerator)
Variations
- Chocolate Pistachio Cheesecake: Incorporate melted white or dark chocolate into the filling for a decadent twist.
- No-Bake Version: Opt for a no-bake cheesecake by using gelatin to set the filling and chilling it instead of baking.
- Pistachio Paste: Enhance the pistachio flavor by adding homemade or store-bought pistachio paste to the filling.
Storage/Reheating
- Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cheesecake for up to 2 months by wrapping it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
FAQs
What type of pistachios should I use for this cheesecake?
It’s best to use unsalted, shelled pistachios to control the salt content and ensure a smooth texture in the cheesecake.
Can I substitute the graham cracker crust with a different type of crust?
Yes, you can use a digestive biscuit crust or an almond crust for a different flavor profile.
How can I prevent my cheesecake from cracking?
Ensure all ingredients are at room temperature before mixing, avoid overmixing the batter, and allow the cheesecake to cool gradually to prevent cracks.
Is the green food coloring necessary?
No, the food coloring is optional and only for aesthetic purposes. The cheesecake will still have a delightful pistachio flavor without it.
Can I make this cheesecake gluten-free?
Yes, substitute the graham cracker crumbs with gluten-free cookie crumbs to make the crust gluten-free.
How long should I let the cheesecake set before serving?
It’s recommended to refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.
Can I use low-fat cream cheese for this recipe?
For the best texture and flavor, it’s advisable to use full-fat cream cheese. Low-fat versions may result in a less creamy cheesecake.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center is still slightly jiggly. It will continue to set as it cools.
Can I add other nuts to this cheesecake?
While pistachios are the star of this recipe, you can incorporate other nuts like almonds or walnuts into the crust for added flavor.
What’s the best way to slice the cheesecake cleanly?
Use a sharp knife dipped in hot water, wiping it clean between each slice, to achieve clean cuts.
Conclusion
This pistachio cheesecake offers a delightful twist on a classic dessert, combining the
Pistachio cheesecake
- Total Time: 6 hours 25 minutes (including cooling and chilling)
- Yield: 12 slices
Description
Indulge in the creamy, nutty perfection of Pistachio Cheesecake, featuring a crunchy pistachio crust, smooth pistachio-infused filling, and a luscious whipped cream topping. Perfect for special occasions or as a unique dessert, this cheesecake is a visual and flavorful masterpiece.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup finely ground pistachios
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ½ cup finely ground pistachios
- Optional: A few drops of green food coloring
Topping:
- 1 cup whipped cream
- ¼ cup chopped pistachios
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, pistachios, sugar, and butter in a bowl. Press into a greased, parchment-lined 9-inch springform pan.
- Bake for 10 minutes; cool completely.
- Prepare the Filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each.
- Mix in sour cream, heavy cream, and vanilla.
- Fold in ground pistachios and optional food coloring. Pour over crust.
- Bake the Cheesecake:
- Bake for 60-70 minutes until edges are set and the center is slightly jiggly.
- Cool in the oven for 1 hour with the door ajar, then cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Add the Topping:
- Spread whipped cream over the cheesecake and sprinkle with chopped pistachios.
Notes
- Use unsalted pistachios for better control of flavor.
- Green food coloring is optional for a more vibrant appearance.
- For clean slices, dip the knife in hot water and wipe between cuts.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
