Description
Indulge in the creamy delight of this pistachio cheesecake, where each velvety bite is a celebration of nutty flavors and sweet satisfaction. Perfect for any occasion, this dessert not only impresses visually but also tantalizes the taste buds, making it a must-try for gatherings or just a well-deserved treat at home.
Ingredients
Scale
- 1 ½ cups crushed unsalted pistachios
- 16 oz full-fat cream cheese
- 1 cup full-fat sour cream
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 3 large eggs (room temperature)
- ½ cup unsalted butter (melted)
- 1 ½ cups graham cracker crumbs
- 2 tbsp fresh lemon juice
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs and melted butter; press into the pan to form the crust.
- Beat cream cheese and sugar until smooth, then mix in sour cream, lemon juice, and vanilla extract.
- Gradually add eggs one at a time, mixing gently. Fold in half of the crushed pistachios.
- Pour batter over the crust and bake for 50-60 minutes until slightly jiggly in the center.
- Allow cheesecake to cool in the oven with the door ajar for an hour before transferring to a wire rack to cool completely.
- Refrigerate overnight for best flavor; serve chilled with remaining pistachios on top.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg