Description
This Pistachio Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust and a smooth, nutty pistachio-flavored cream cheese filling. Enhanced with instant pistachio pudding mix and topped with crunchy chopped pistachios, it’s a perfect indulgent treat for special occasions or anytime you want a luscious, nutty dessert.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
Filling
- 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
Topping
- 1/2 cup chopped pistachios (for topping)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the proper temperature for baking the cheesecake evenly.
- Prepare Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Set aside.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy, removing any lumps to create a silky texture for the filling.
- Add Sugar and Eggs: Gradually add 1 cup granulated sugar and continue beating until light and fluffy. Then, add the eggs one at a time, mixing well after each to incorporate air and maintain smoothness.
- Mix in Flavorings: Stir in the vanilla extract, finely ground pistachios, and pistachio pudding mix until everything is fully combined to infuse the batter with a rich pistachio flavor.
- Fold in Sour Cream: Gently fold in 1/2 cup sour cream until the batter is smooth, which adds moisture and tenderness to the cheesecake.
- Fill Pan: Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula to create an even surface.
- Bake: Bake the cheesecake for 55-65 minutes, or until the center is set but still slightly jiggly. Then, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking and allow gradual cooling.
- Cool and Chill: Remove the cheesecake from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight to allow it to set fully and develop flavor.
- Add Topping and Serve: Before serving, sprinkle the chopped pistachios over the top to add a crunchy, nutty garnish that complements the creamy texture perfectly.
Notes
- For best results, use room temperature cream cheese to avoid lumps.
- To prevent cracking, do not open the oven door during baking except at the end to leave ajar for cooling.
- Make sure to finely grind the pistachios to incorporate smoothly into the batter.
- You can substitute the graham cracker crust with a nut-based crust for extra pistachio flavor.
- Chill the cheesecake overnight for optimal texture and flavor development.
