Pistachio Cheesecake

Name: Pistachio Cheesecake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 5 h 25 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 1/4 cup sugar; 24 oz (680g) cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup shelled pistachios, finely ground; 1/4 cup pistachio pudding mix (instant); 1/2 cup sour cream; 1/2 cup chopped pistachios (for topping)

Isabella

📖Life, Love, and Gastronomy 📖

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Indulge in a rich, creamy pistachio cheesecake with a buttery graham cracker crust, a burst of nutty flavor, and a crunchy pistachio topping. This is the ultimate dessert for anyone who loves the combination of cheesecake and pistachios. Perfect for any occasion, it’s a delightful treat that satisfies both the sweet tooth and nut lover.

Why You’ll Love This Recipe

I absolutely love this pistachio cheesecake because it’s the perfect balance of creamy, nutty, and crunchy. The graham cracker crust adds a buttery, slightly sweet foundation that pairs beautifully with the rich, smooth cheesecake filling. The addition of finely ground pistachios gives the filling a lovely nutty flavor, while the pistachio pudding mix boosts the overall creaminess. Topping it off with chopped pistachios brings a satisfying crunch. Whether you’re serving it at a party, family gathering, or just for a cozy dessert, this cheesecake will definitely impress!

Ingredients

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup sugar

24 oz (680g) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup shelled pistachios, finely ground

1/4 cup pistachio pudding mix (instant)

1/2 cup sour cream

1/2 cup chopped pistachios (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.

In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and beat until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, finely ground pistachios, and pistachio pudding mix until fully combined.

Gently fold in the sour cream until smooth.

Pour the cheesecake batter over the crust in the pan and smooth the top with a spatula.

Bake for 55-65 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking.

Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

Before serving, sprinkle chopped pistachios over the top for a crunchy garnish.

Servings and Timing

Servings: 12 servings

Prep Time: 20 minutes

Cooking Time: 1 hour 5 minutes

Total Time: 5 hours 25 minutes (including chilling)

Storage/Reheating

This pistachio cheesecake can be stored in the refrigerator for up to 5 days. Just be sure to keep it tightly covered. I like to store it in the springform pan or a covered container to preserve its freshness. If you want to store it for longer, it can be frozen for up to 2 months. Just make sure to wrap it well with plastic wrap and aluminum foil before freezing. To serve after freezing, thaw it overnight in the fridge and let it come to room temperature before serving.

Related Recipes:

Pistachio Pudding Bread

FAQs

Can I make this cheesecake in advance?

Yes, I love making this cheesecake a day or two ahead of time. It actually gets better after chilling overnight, so it’s a great make-ahead dessert for parties or special occasions.

Can I use a different nut for this cheesecake?

Absolutely! If you prefer almonds, cashews, or walnuts, you can swap the pistachios for your favorite nut. Just be sure to grind them finely to keep the texture consistent.

Can I skip the pistachio pudding mix?

While the pistachio pudding mix contributes to the texture and flavor, it’s possible to skip it if you don’t have it on hand. You may need to adjust the consistency slightly by adding a bit more sour cream or a small amount of cornstarch to thicken the batter.

Can I make a crustless pistachio cheesecake?

Yes, if you prefer a crustless version, you can skip the graham cracker crust entirely. Just grease and line your springform pan well before pouring in the batter.

Can I make this cheesecake gluten-free?

Definitely! To make this cheesecake gluten-free, just swap out the graham cracker crumbs for gluten-free graham cracker crumbs or another gluten-free cookie crumb option. The rest of the ingredients are naturally gluten-free.

Conclusion

This pistachio cheesecake is a showstopper, combining the creaminess of a classic cheesecake with the nutty flavor of pistachios for an irresistible treat. It’s perfect for any special occasion or a well-deserved indulgence. With its crunchy pistachio topping and smooth, rich filling, it’s sure to be a hit with anyone who loves a decadent dessert.

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