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.

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

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Instructions

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.

Notes

For an intense nutty flavor, you can swap the graham cracker crust for an almond or pistachio crust.

Adding a tablespoon of rosewater or a little orange zest can elevate the flavor.

Top with honey or melted chocolate for a more decadent experience.

The cheesecake can be frozen for up to 3 months. Thaw in the fridge overnight before serving.

For a less tangy version, you can substitute sour cream with Greek yogurt.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 28g
Sodium: 320mg
Fat: 33g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 7g
Cholesterol: 80mg