Description
This Pistachio Cheesecake is a creamy and decadent dessert featuring a crunchy graham cracker crust and rich pistachio flavor infused through finely ground pistachios and pistachio pudding mix. Baked to perfection and topped with chopped pistachios for an added crunch, it’s a luscious treat perfect for special occasions or whenever you crave a nutty, smooth cheesecake delight.
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 prepare for baking the cheesecake.
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix thoroughly and press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer. Set aside.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until it becomes smooth and creamy, free of lumps.
- Add Sugar and Eggs: Gradually add granulated sugar to the cream cheese while beating until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition to ensure full incorporation.
- Mix Flavorings: Stir in vanilla extract, finely ground pistachios, and pistachio pudding mix into the batter, blending until fully combined and smooth.
- Fold in Sour Cream: Gently fold the sour cream into the cheesecake mixture until it is well incorporated without deflating the batter.
- Assemble Cheesecake: Pour the prepared cheesecake batter over the crust in the springform pan and smooth the surface evenly with a spatula.
- Bake: Bake the cheesecake for 55 to 65 minutes. The center should be set but remain slightly jiggly. After baking, turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour to prevent cracking and promote even cooling.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to set fully.
- Add Topping and Serve: Before serving, sprinkle the chopped pistachios evenly over the top of the cheesecake to add a crunchy and flavorful garnish.
Notes
- Make sure the cream cheese is softened to room temperature to achieve a smooth batter with no lumps.
- Press the crust mixture firmly and evenly to prevent crumbling when slicing.
- Do not overbake; the center should still jiggle slightly when done to maintain a creamy texture.
- Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
- Refrigerate overnight for the best flavor and texture.
- For an enhanced pistachio flavor, you can toast the shelled pistachios before grinding.
