Description

Pistachio Cheesecake is a creamy, nutty dessert with a rich pistachio flavor and a buttery graham cracker crust — a decadent and unique twist on the classic cheesecake.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 (3.4 oz) package instant pistachio pudding mix
1/2 cup finely chopped pistachios
Whipped cream and additional pistachios for garnish (optional)

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the pan. Bake for 10 minutes, then cool.
In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined.
Add eggs one at a time, beating well after each addition. Mix in vanilla, sour cream, and pistachio pudding mix until smooth.
Fold in chopped pistachios, then pour filling over the cooled crust.
Bake for 55–65 minutes or until center is set but slightly jiggly. Turn off oven and let cheesecake cool inside for 1 hour.
Remove from oven and chill for at least 4 hours or overnight in the refrigerator.
Top with whipped cream and extra pistachios before serving if desired.

Notes

Use roasted, unsalted pistachios for the best flavor and texture.
Wrap the springform pan in foil and bake in a water bath for an even, crack-free top.
Let all ingredients come to room temperature before mixing for a smoother batter.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 27g
Sodium: 280mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 7g
Cholesterol: 105mg