Description
A creamy and rich pistachio cheesecake with a nutty crust.
Ingredients
Scale
- 1 1/2 cups pistachio nuts, shelled
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pistachio paste
Instructions
- Preheat oven to 325°F (160°C).
- In a food processor, blend pistachios, graham cracker crumbs, and sugar.
- Add melted butter and mix until combined.
- Press mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add heavy cream, eggs, vanilla, and pistachio paste; mix until well combined.
- Pour the filling over the crust in the springform pan.
- Bake for 50-60 minutes until set.
- Cool to room temperature, then refrigerate for at least 4 hours.
- Serve chilled, garnished with crushed pistachios.
Notes
- Use fresh pistachios for best flavor.
- Let the cheesecake cool completely before refrigerating.
- Garnish with whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Pistachio Cheesecake