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Pistachio Cheesecake Dessert: A Creamy Delight for Every Occasion

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Indulge in this creamy Pistachio Cheesecake featuring a buttery graham cracker crust, topped with light whipped cream and garnished with crushed pistachios. It’s the perfect dessert for special occasions or a delightful treat any day!

Ingredients

Scale

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  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup pistachio paste (or finely ground pistachios)
  • 1 tablespoon all-purpose flour (optional, for stability)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ cup crushed pistachios (for garnish)
  • Fresh mint leaves (optional, for garnish)

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Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated.
  3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust for about 10 minutes, or until lightly golden. Let it cool.
  5. In a large mixing bowl, beat the softened cream cheese until smooth.
  6. Add the granulated sugar and vanilla extract, and beat until fluffy.
  7. Add the eggs one at a time, mixing well after each addition.
  8. Add the sour cream and pistachio paste, mixing until smooth. If using, add flour for stability.
  9. Pour the filling over the cooled crust and spread evenly.
  10. Wrap the springform pan with aluminum foil to prevent water from seeping in.
  11. Place the pan in a larger baking dish and fill with hot water halfway up the sides.
  12. Bake for 55-65 minutes until the edges are set and the center jiggles slightly.
  13. Turn off the oven and crack the door open, letting the cheesecake cool for 1 hour.
  14. Remove from the oven and water bath, then cool to room temperature before refrigerating for at least 4 hours or overnight.
  15. In a mixing bowl, add heavy whipping cream and powdered sugar.
  16. Whip on medium-high speed until soft peaks form.
  17. Spread the whipped cream over the cheesecake and garnish with crushed pistachios and mint leaves.

Notes

  • For a more intense pistachio flavor, use high-quality pistachio paste.
  • Make sure all your ingredients are at room temperature for the best results.
  • This cheesecake can be made a day in advance, making it perfect for gatherings.

Find it online: https://anasrecipes.com/pistachio-cheesecake-dessert/