Description
A rich and creamy pistachio cheesecake with a nutty crust and smooth filling.
Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/2 cup finely chopped pistachios
- 1/4 cup melted butter
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup pistachio paste
- 1 cup heavy cream
Instructions
- Preheat oven to 325°F.
- Mix graham crackers, chopped pistachios, melted butter, and sugar for the crust.
- Press the crust mixture into a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in vanilla and pistachio paste.
- Whip heavy cream to soft peaks and fold into the cream cheese mixture.
- Pour the filling over the crust and smooth the top.
- Bake for 50-60 minutes until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Chill the cheesecake overnight for best texture.
- Top with extra chopped pistachios before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg