Description
This rich and creamy Pistachio Cheesecake features a buttery graham cracker crust, smooth cream cheese filling infused with ground pistachios and pistachio pudding mix, and a crunchy pistachio topping. Baked to perfection and chilled for a luscious texture, it makes a delightful nutty dessert perfect for special occasions or any sweet craving.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
Cheesecake 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 the oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. 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 it becomes smooth and creamy, ensuring no lumps remain for the perfect cheesecake texture.
- Add sugar: Gradually add the granulated sugar to the cream cheese while continuing to beat until the mixture is light and fluffy, incorporating air for a creamy filling.
- Incorporate eggs and flavorings: Add the eggs one at a time, mixing well after each addition to fully blend. Stir in vanilla extract, finely ground pistachios, and the instant pistachio pudding mix until combined evenly.
- Fold in sour cream: Gently fold in the sour cream to maintain the batter’s smooth texture without deflating the mixture.
- Assemble cheesecake: Pour the cheesecake batter over the crust in the springform pan, spreading it evenly with a spatula for a smooth top surface.
- Bake the cheesecake: Bake at 325°F (163°C) for 55-65 minutes or until the center is mostly set but still slightly jiggly. After baking, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to avoid cracking.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate it for at least 4 hours or overnight to fully set and develop flavors.
- Add topping and serve: Before serving, sprinkle chopped pistachios evenly over the top for a crunchy, nutty garnish that complements the creamy filling.
Notes
- Ensure cream cheese is properly softened to avoid lumps in the batter.
- Do not overbake; the slight jiggle in the center ensures a creamy texture.
- Leaving the cheesecake in the cooling oven with the door slightly open helps prevent cracks on the surface.
- Refrigeration time is crucial for the cheesecake to firm up and enhance flavor.
- For added pistachio flavor, you can lightly toast the pistachios before grinding or chopping.
