Description
This Decadent Pistachio Cream Cheesecake combines a buttery graham cracker crust with a rich, creamy pistachio-flavored cheesecake filling. Perfectly baked until just set, this dessert is cooled and chilled to enhance its smooth texture and is garnished with crunchy chopped pistachios for a delightful treat that serves 12.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup pistachio paste
Garnish
- 1/2 cup shelled pistachios, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove it and set aside to cool while you prepare the filling.
- Mix Cream Cheese Base: In a large bowl, beat the softened cream cheese with 1 cup granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Eggs: Incorporate eggs one at a time into the cream cheese mixture, beating well after each addition to maintain a smooth texture.
- Add Cream and Flavors: Mix in the heavy cream, vanilla extract, and pistachio paste thoroughly until fully combined to create a rich and flavorful batter.
- Assemble Cheesecake: Pour the prepared cheesecake batter evenly over the cooled crust in the springform pan.
- Bake Cheesecake: Bake the cheesecake for 55 to 60 minutes, until the center is just set but still slightly jiggly, indicating a creamy consistency.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually for 1 hour. This prevents cracking and ensures proper setting.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and enhance flavor development.
- Garnish and Serve: Before serving, sprinkle the chopped pistachios evenly over the top to add a crunchy texture and nutty flavor contrast.
Notes
- Using softened cream cheese helps avoid lumps and ensures a smooth filling.
- Make sure not to overbake the cheesecake to keep it creamy and prevent cracking.
- Pistachio paste can be found in specialty stores or online; alternatively, you can blend shelled pistachios into a smooth paste.
- Letting the cheesecake cool gradually in the oven helps prevent cracks on the surface.
- Refrigerate overnight for best texture and flavor.
- Use a water bath if you want an even silkier texture and to further reduce cracking risks.
