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Pistachio Cheesecake

This delightful Pistachio Cheesecake is a creamy, indulgent dessert that's easy to make and perfect for any gathering.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Baking
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 2 tablespoons 2 tablespoons sugar
For the Cheesecake Filling
  • 2 cups 2 cups cream cheese, softened Make sure cream cheese is at room temperature.
  • 1 cup 1 cup sour cream Room temperature is preferred.
  • 1 cup 1 cup sugar
  • 0.5 cups ½ cup heavy cream
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.5 cups ½ cup pistachios, finely chopped
For the Topping
  • 0.5 cups ½ cup pistachios, coarsely chopped
  • 1 serving Whipped cream Optional topping.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
  3. Pour the mixture into a 9-inch springform pan and press it down firmly.
  4. In a large bowl, beat the softened cream cheese until smooth.
  5. Add sour cream, sugar, heavy cream, and vanilla extract, mixing until combined.
  6. Fold in the finely chopped pistachios.
Baking
  1. Pour the cheesecake filling over the crust in the springform pan.
  2. Bake for 50-60 minutes until the center is slightly jiggly but set.
  3. Turn off the oven and crack the door open to cool gradually.
  4. After about an hour, move to the fridge and chill for at least 4 hours, or overnight.
Serving
  1. Before serving, sprinkle coarsely chopped pistachios on top and add whipped cream if desired.
  2. Slice and serve.

Notes

Ensure cream cheese and sour cream are at room temperature for the best texture. You can experiment with other nuts like almonds or walnuts.