Description
This Pistachio Cheesecake is a creamy and rich dessert with a delightful nutty flavor. The buttery graham cracker crust complements the smooth, pistachio-infused cream cheese filling, topped with a tangy sour cream layer. A perfect dessert for any special occasion!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 cup shelled pistachios
- 24 oz cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a food processor, grind the pistachios until finely chopped. Set aside.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract and the ground pistachios until fully incorporated.
- Pour the pistachio cheesecake batter over the prepared crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes, or until the center of the cheesecake is almost set (a little jiggle is fine).
- Remove from oven and let cool on a wire rack for about 10 minutes. Gently loosen the edges with a knife.
- Chill the cheesecake in the refrigerator overnight to set completely.
- Before serving, spread sour cream over the top of the chilled cheesecake.
- Slice, serve, and enjoy!
Notes
- For added decoration, sprinkle chopped pistachios on top of the cheesecake before serving.
- For a smoother texture, make sure the cream cheese is fully softened before mixing.
- Prep Time: 20 minutes
- Cook Time: 1 hour