Description
This rich and creamy Pistachio Cheesecake features a buttery graham cracker crust combined with a smooth, pistachio-infused cream cheese filling. Enhanced with pistachio pudding mix and topped with crunchy chopped pistachios, this cheesecake is a delightful dessert perfect for any occasion, delivering nutty flavor and a luscious texture.
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
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan, forming an even crust layer. Set it aside.
- Prepare the cream cheese base: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy.
- Add eggs and flavorings: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in the vanilla extract, finely ground pistachios, and pistachio pudding mix until fully combined.
- Fold in sour cream: Gently fold the sour cream into the cream cheese mixture until the batter is smooth and consistent.
- Assemble the cheesecake: Pour the prepared cheesecake batter over the crust in the springform pan. Smooth the top evenly with a spatula to create a uniform surface.
- Bake the cheesecake: Bake in the preheated oven for 55 to 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 slightly ajar for 1 hour to prevent cracking.
- Cool and refrigerate: Remove the cheesecake from the oven and cool it completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to allow it to set fully.
- Add topping and serve: Before serving, sprinkle the chopped pistachios evenly over the top to add a crunchy, nutty garnish enhancing both texture and flavor.
Notes
- You can substitute the graham cracker crust with a nut-based crust for gluten-free option.
- Letting the cheesecake cool gradually in the oven with the door ajar helps prevent cracks on the cheesecake surface.
- For easiest removal, run a knife along the edges of the pan before unlocking the springform.
- Allow the cheesecake to chill overnight for optimal texture and flavor development.
- Crush or finely chop pistachios for garnish just before serving to maintain freshness and crunch.
