Description
This ultra-creamy pistachio cheesecake with a buttery graham cracker crust and nutty topping is a rich dessert dream perfect for holidays or special occasions.
Ingredients
1¾ cups graham cracker crumbs (about 150 g)
6 tablespoons butter, melted
3 tablespoons sugar
2 cups shelled pistachios (reserve ½ cup for topping)
3 (8 oz) packages cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup heavy cream
Instructions
Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
Mix graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press into the pan and bake 8–10 minutes. Cool completely.
Finely grind 1½ cups pistachios in a food processor.
Beat cream cheese until smooth. Add 1 cup sugar and mix until creamy.
Add eggs one at a time, then stir in vanilla, sour cream, and heavy cream. Fold in ground pistachios.
Pour filling over crust and smooth top. Bake 50–60 minutes, until edges are set.
Turn off oven, crack door, and cool cheesecake for 1 hour. Then refrigerate for at least 4 hours or overnight.
Chop reserved pistachios and sprinkle on top before serving.
Notes
Add almond extract or drizzle with white chocolate for flavor variation.
Use gluten-free cookies or almond meal for a GF crust.
Serve with raspberry sauce for a fruity accent.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
