Pistachio Cheesecake
Indulge in the creamy, nutty delight of pistachio cheesecake! This decadent dessert combines the richness of classic cheesecake with the unique flavor of pistachios. Perfect for any occasion!
Equipment
- 9-inch Springform Pan
- Electric mixer
- Large Baking Pan
- Aluminum Foil
Ingredients
Crust Ingredients
- 1 1/2 cups graham crackers (about 12-14 crackers, finely crushed)
- 6 tablespoons unsalted butter (melted)
- 1/4 cup granulated sugar
- 1 pinch salt
Cheesecake Filling Ingredients
- 32 ounces cream cheese (4 packages, full-fat, softened to room temperature)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup pistachio paste (high-quality)
- 1 teaspoon pistachio extract (optional, for enhanced flavor)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Pistachio Topping Ingredients
- 1/2 cup chopped pistachios (shelled and unsalted)
- 1 cup whipped cream (optional)
- pistachio shells For decoration (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Combine the ingredients: In a medium bowl, mix together the crushed graham crackers, melted butter, sugar, and salt.
- Press into the pan: Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust: Bake for 8-10 minutes, or until lightly golden. Let it cool completely.
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add sugar: Gradually add the sugar and continue to beat until well combined.
- Incorporate eggs: Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Mix in wet ingredients: Stir in the heavy cream, pistachio paste, pistachio extract (if using), vanilla extract, and salt. Mix until just combined.
- Prepare the water bath: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan inside a larger baking pan.
- Pour in the filling: Pour the pistachio cheesecake filling into the prepared crust.
- Add water to the outer pan: Carefully pour hot water into the outer baking pan until it reaches about halfway up the sides of the springform pan.
- Bake: Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool gradually: Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Chill: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Remove from pan: Carefully remove the cheesecake from the springform pan.
- Garnish: Top with chopped pistachios and whipped cream (if using). Decorate with pistachio shells for an elegant touch.
- Serve: Slice and serve chilled.
Notes
For a Pistachio Swirl Cheesecake, swirl some extra pistachio paste into the batter for a beautiful marbled effect. Simply drop spoonfuls of the paste onto the batter and use a knife to swirl it in.
For Pistachio White Chocolate Cheesecake, add melted white chocolate to the batter for an extra layer of sweetness and richness. About 4 ounces of melted white chocolate is a good starting point.
For Salted Caramel Pistachio Cheesecake, drizzle salted caramel over the top of the cheesecake for a delightful sweet and salty combination. You can use store-bought or homemade caramel.
For Gluten-Free Pistachio Cheesecake, use gluten-free graham crackers or almond flour for the crust to make this dessert gluten-free. The rest of the recipe remains the same.