Description
A rich and creamy pistachio cheesecake with a buttery crust.
Ingredients
Scale
- 1 1/2 cups pistachios, shelled
- 1 cup cream cheese, softened
- 1 cup sour cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
Instructions
- Preheat your oven to 325°F (165°C).
- In a food processor, blend pistachios until finely ground.
- In a bowl, mix graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugars until smooth.
- Add sour cream, eggs, and vanilla, mixing well.
- Fold in the ground pistachios.
- Pour the filling over the crust.
- Bake for 50-60 minutes, until set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- For best flavor, use fresh pistachios.
- Serve with whipped cream or extra crushed pistachios on top.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Pistachio Cheesecake, cheesecake, dessert, pistachio