Description
This luscious Pistachio Cheesecake features a buttery graham cracker crust and a creamy pistachio-infused filling made with cream cheese, ground pistachios, and instant pistachio pudding mix. Baked to perfection and topped with chopped pistachios, this dessert offers a rich, nutty flavor combined with a silky smooth texture, ideal for special occasions or anytime you crave a decadent treat.
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 the oven: Set your oven to 325°F (163°C) to prepare for baking your cheesecake.
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined, then firmly press this mixture into the bottom of a 9-inch springform pan to form an even crust layer. Set aside.
- Beat cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy to create the cheesecake base.
- Add sugar and eggs: Gradually add the granulated sugar to the cream cheese, beating until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract, finely ground pistachios, and instant pistachio pudding mix until fully incorporated.
- Fold in sour cream: Gently fold the sour cream into the mixture until the batter is smooth and uniform in texture.
- Assemble the cheesecake: Pour the batter over the prepared crust in the springform pan, smoothing the top evenly with a spatula.
- Bake: Bake for 55-65 minutes, until the edges are set and the center is slightly jiggly. Then turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking.
- Cool and refrigerate: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to allow it to set well.
- Add topping and serve: Before serving, sprinkle chopped pistachios over the top for a crunchy and decorative garnish.
Notes
- For best results, use full-fat cream cheese and sour cream to achieve a creamy texture.
- If you prefer a stronger pistachio flavor, toast the shelled pistachios lightly before grinding.
- Do not overbake; the center should be slightly jiggly to ensure a creamy cheesecake.
- Using a water bath can help further prevent cracking, though it’s optional with this recipe.
- Allow adequate chilling time to ensure firm slices when serving.
