Pistachio Cheesecake
A luscious cheesecake flavored with pistachio cream, topped with a layer of rich whipped cream, and garnished with crunchy pistachios.
Ingredients
For the Crust
- 1½ cup cups graham cracker crumbs
- ⅓ cup melted unsalted butter
- 2 tbsp sugar
For the Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- ½ cup pistachio cream or paste
- 1 tsp vanilla extract
- ½ cup sour cream
For the Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ cup chopped pistachios for garnish
Instructions
- Prepare the Crust:Preheat your oven to 325°F (165°C).Mix graham cracker crumbs, melted butter, and sugar in a bowl.Press the mixture evenly into the bottom of a 9-inch springform pan.Bake for 10 minutes. Let cool.
- Make the Filling:In a large bowl, beat cream cheese and sugar until smooth.Add eggs one at a time, beating well after each addition.Mix in pistachio cream, vanilla extract, and sour cream until fully combined.
- Bake the Cheesecake:Pour the filling over the cooled crust.Place the pan in a larger roasting pan filled with 1 inch of hot water (water bath method).Bake for 1 hour 15 minutes, or until the center is slightly jiggly but set.
- Cool and Chill:Remove the cheesecake from the water bath and let cool to room temperature.Refrigerate for at least 4 hours or overnight.
- Add the Topping:Whip the heavy cream and powdered sugar until stiff peaks form.Spread the whipped cream over the chilled cheesecake and sprinkle with chopped pistachios.
- Serve and Enjoy:Slice and serve. Bask in the compliments!
Notes
- For a stronger pistachio flavor, you can add a few drops of pistachio extract.
- Ensure all ingredients are at room temperature for a smoother filling.