Description
This luscious Pistachio Cheesecake with Almond Crust is a rich and creamy dessert with a nutty almond base and silky pistachio filling. A perfect gluten-free cheesecake option that’s elegant for special occasions and easy enough for any day.
Ingredients
For the almond crust:
1 1/2 cups almond flour
1/4 cup melted butter
2 tablespoons granulated sugar
1/2 teaspoon almond extract
For the pistachio cheesecake filling:
16 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup shelled pistachios, finely chopped
Green food coloring (optional)
Instructions
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Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
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In a bowl, mix almond flour, melted butter, sugar, and almond extract until crumbly.
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Press crust mixture into pan base and bake for 10–12 minutes. Cool completely.
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Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
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Stir in sour cream, flour, and vanilla extract. Add green food coloring if desired.
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Fold in chopped pistachios and pour filling over crust.
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Place springform pan on a baking sheet. Bake 45–50 minutes, until edges are set but center jiggles.
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Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
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Refrigerate at least 4 hours or overnight before serving.
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Optional: Garnish with extra chopped pistachios before serving.
Notes
For a more intense pistachio flavor, substitute chopped pistachios with pistachio paste (adjust sugar if sweetened).
The cheesecake can be frozen in individual slices for up to 2 months.
Skipping the green food coloring won’t change the taste but gives a more natural look.
To avoid cracks, let cheesecake cool gradually inside the oven.
For flavor variety, add rose water or orange blossom water to the filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American with Middle Eastern twist
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal
