Description
This luscious Pistachio Cheesecake features a buttery graham cracker crust combined with a creamy, smooth filling infused with finely ground pistachios. Baked to perfection and topped with a touch of sour cream, it is a rich and nutty dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
Filling
- 1 cup shelled pistachios
- 24 oz cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (for topping)
Instructions
- Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Crust: In a bowl, combine graham cracker crumbs with melted butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust base.
- Grind Pistachios: Using a food processor, pulse the shelled pistachios until they are finely chopped but not turned into a paste. Set aside for use in the filling.
- Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese together with sugar until the mixture is smooth and creamy, ensuring there are no lumps.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth texture in the batter.
- Add Flavorings: Stir in the vanilla extract and the finely ground pistachios, mixing until evenly distributed throughout the cream cheese mixture.
- Assemble Cheesecake: Pour the prepared cream cheese filling over the graham cracker crust in the springform pan, smoothing the top evenly.
- Bake: Place the pan in the preheated oven and bake for 50 to 55 minutes, or until the center is just set but still slightly jiggly to touch.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
- Serve: Before serving, optionally add a dollop of sour cream on top of each slice to enhance creaminess and flavor.
Notes
- Do not overbake the cheesecake; it should still have a slight jiggle in the center to avoid dryness.
- You can substitute graham cracker crumbs with digestive biscuits if unavailable.
- If you prefer a smoother texture, you can pulse the cream cheese mixture in a food processor before adding the eggs.
- Chilling the cheesecake overnight intensifies the flavors and improves the texture.
- Sour cream topping is optional but adds a tangy contrast that complements the pistachios.
