Name: Pistachio Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/3 cup melted butter; 3 cups cream cheese, softened; 1 cup sour cream; 1 cup sugar; 1 teaspoon vanilla extract; 3 large eggs; 1 cup pistachios, shelled and chopped; 1 tablespoon cornstarch; 1/4 teaspoon salt

This pistachio cheesecake is the epitome of creamy indulgence, offering a rich, nutty flavor with the perfect balance of sweetness. It’s a treat that combines the luxurious texture of cheesecake with the unique taste of pistachios, making it ideal for any special occasion or just a well-deserved indulgence.

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup melted butter

3 cups cream cheese, softened

1 cup sour cream

1 cup sugar

1 teaspoon vanilla extract

3 large eggs

1 cup pistachios, shelled and chopped

1 tablespoon cornstarch

1/4 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese and sour cream together until smooth and creamy.

Add sugar, vanilla extract, and salt to the mixture, and continue beating until fully incorporated.

Add the eggs one at a time, mixing well after each addition.

Add the chopped pistachios and cornstarch, and mix until everything is well blended.

Pour the batter into the cooled crust, spreading evenly.

Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight.

Garnish with additional chopped pistachios before serving.

Servings and Timing

Servings: 12 servings

Prep Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 4 hours 20 minutes

Variations

Crust Alternatives: While the graham cracker crust is classic, I sometimes swap it out for an almond or even a pistachio crust for a more intense nutty flavor.

Flavor Add-ins: If I want to experiment with the flavor, adding a tablespoon of rosewater or a little orange zest can take the flavor to the next level.

Topping Options: Besides chopped pistachios, I like to drizzle some honey or melted chocolate on top for an extra decadent touch.

Storage/Reheating

I usually store leftover pistachio cheesecake in the refrigerator, covered, for up to 5 days. It’s best served chilled. If I want to reheat it (though I prefer it cold), I place it in the oven at a low temperature (around 250°F or 120°C) for about 10 minutes. However, I must say, this cheesecake is often best enjoyed chilled for the full creamy experience.

FAQs

Can I make this cheesecake ahead of time?

Yes, I love making this cheesecake a day or two in advance. It actually helps the flavors meld and gives it plenty of time to set in the fridge, making it even better.

Can I use salted pistachios for this recipe?

I personally prefer unsalted pistachios for this cheesecake, as the crust and the added salt in the recipe provide just the right amount of saltiness. However, if you’re using salted pistachios, you may want to skip adding the salt in the filling.

How do I prevent cracks in the cheesecake?

To avoid cracks, I make sure to not overmix the batter, and I always bake the cheesecake in a water bath. This provides even heat distribution and helps maintain moisture. Once it’s done, I turn off the oven and let it cool gradually before refrigerating.

Can I freeze this cheesecake?

Yes, this cheesecake can be frozen. I wrap it tightly in plastic wrap and then in foil, storing it in the freezer for up to 3 months. When I’m ready to serve, I let it thaw in the fridge overnight for the best texture.

Can I make this cheesecake without sour cream?

While sour cream adds a nice tanginess, I’ve substituted it with Greek yogurt in a pinch. It keeps the cheesecake creamy, though it will be a bit less tangy.

Conclusion

This pistachio cheesecake is an unforgettable dessert that will elevate any gathering or celebration. The creamy texture, rich flavor, and perfect balance of sweet and salty are sure to win over anyone who tries it. Whether you’re an experienced baker or a beginner, this cheesecake is surprisingly simple to make yet impressively sophisticated. I can’t wait to make it again for my next special occasion, and I’m sure it will become a go-to recipe in your collection as well.

Recipe:

Pistachio Cheesecake

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Author: Sophia
Total Time: 4 hours 20 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This pistachio cheesecake is the epitome of creamy indulgence, offering a rich, nutty flavor with the perfect balance of sweetness. It combines the luxurious texture of cheesecake with the unique taste of pistachios, making it ideal for any special occasion or a well-deserved indulgence.