Description
A delightful Pistachio Cheesecake with a creamy filling and crunchy pistachio topping, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1 cup pistachios, shelled and chopped
- Optional: whipped cream for serving
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan to form the crust.
- Beat the softened cream cheese and sugar together until smooth, about 2-3 minutes.
- Add the vanilla extract and eggs to the cream cheese mixture; mix until thoroughly combined without overmixing.
- Gently fold in the heavy cream and chopped pistachios until just combined.
- Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula.
- Bake for 50-60 minutes, until the center is set but still slightly jiggly when shaken.
- Let the cheesecake cool inside the oven with the door cracked for about 1 hour.
- Refrigerate for at least 4 hours, preferably overnight.
- Top with additional chopped pistachios and whipped cream before serving.
Notes
This cheesecake can be made a day in advance for better flavor melding. Ensure quality ingredients for the best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg