Pistachio Dream Cheesecake
This delightful Pistachio Dream Cheesecake combines the creamy richness of classic cheesecake with the unique and nutty flavor of pistachios. Topped with a luscious pistachio cream, this cheesecake is perfect for any special occasion or as a sweet treat for yourself.
Equipment
- 1 9-inch springform pan
- multiple mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 set measuring cups and spoons
- 1 food processor
- 1 whisk
- 1 cooling rack
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup sugar
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 0.5 cup pistachio paste (or grounded pistachios)
- 1 cup heavy whipping cream
- 2 tablespoon powdered sugar
- 0.25 cup pistachio paste
- to taste chopped pistachios for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes and then set aside to cool.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar to the cream cheese, beating until well combined.
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract, sour cream, and pistachio paste. Mix until smooth.
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for about 60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly.
- Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- For the pistachio cream topping, whip the heavy whipping cream with the powdered sugar until soft peaks form. Gently fold in the pistachio paste.
- Once the cheesecake is chilled, spread the pistachio cream over the top and garnish with chopped pistachios.
- Slice and serve chilled.
Notes
For a stronger pistachio flavor, you can add more pistachio paste to the filling or topping as desired. Make sure to let the cheesecake cool completely before refrigerating to avoid excess moisture. This cheesecake can be made a day in advance for the best flavor and texture.