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Pistachio Cheesecake

This rich, creamy Pistachio Cheesecake is a delightful dessert that impresses and satisfies sweet cravings without spending hours in the kitchen.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust ingredients
  • 1 ½ cups pistachios, shelled and chopped plus extra for garnish
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 1 teaspoon salt for crust
Filling ingredients
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 3 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and salt. Mix until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
  3. In a large mixing bowl, beat the cream cheese until creamy. Gradually add in the sugar and mix until smooth.
  4. Add the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Fold in the chopped pistachios.
  6. Pour the filling over the crust and bake for 45-55 minutes, or until the center is set but still has a little jiggle.
Cooling
  1. Allow the cheesecake to cool at room temperature for about an hour.
  2. Refrigerate for at least 4 hours or overnight for the best results.
Serving
  1. Before serving, top with additional chopped pistachios.

Notes

Don't overmix the filling to avoid cracks. Consider adding pistachio extract for a stronger flavor. Store leftovers in an airtight container in the fridge for up to a week.