Creamy Pistachio Cheesecake (Printer-Friendly)
Creamy, nutty dessert with buttery pistachio crust and rich filling
# What You'll Need:
→ Crust
01 - 6.3 oz graham crackers or digestive biscuits, crushed
02 - 2.5 oz unsalted butter, melted
03 - 1.8 oz shelled pistachios, finely chopped
04 - 2 tbsp granulated sugar
→ Filling
05 - 17.6 oz cream cheese, room temperature
06 - 7 oz Greek yogurt or sour cream
07 - 5.3 oz granulated sugar
08 - 3 large eggs, room temperature
09 - 2 tsp pure vanilla extract
10 - 3.5 oz shelled pistachios, finely ground
11 - 1 tbsp cornstarch
→ Topping
12 - 0.4 cup heavy cream
13 - 1 tbsp powdered sugar
14 - 1 oz shelled pistachios, chopped
# How-To Steps:
01 - Preheat oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter or cooking spray.
02 - Combine crushed graham crackers, melted butter, chopped pistachios, and granulated sugar in a bowl. Press the mixture firmly into the base of the prepared pan, creating an even layer.
03 - Bake the crust for 10 minutes until set and lightly golden. Remove from oven and let cool completely while preparing the filling.
04 - In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
05 - Mix in Greek yogurt (or sour cream) and vanilla extract until fully incorporated and smooth.
06 - Add eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing to prevent cracking.
07 - Fold in ground pistachios and cornstarch until evenly distributed throughout the batter.
08 - Pour the filling over the cooled crust. Tap the pan gently on the counter to release air bubbles. Bake for 45 minutes until edges are set but center still jiggles slightly.
09 - Turn off the oven and crack the door open slightly. Let cheesecake cool inside for 1 hour to prevent cracking from rapid temperature change.
10 - Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or preferably overnight until fully set.
11 - Whip heavy cream with powdered sugar until soft peaks form. Spread over the chilled cheesecake and sprinkle with chopped pistachios before serving.
# Expert Hints:
01 -
- The crust is what dreams are made of buttery, nutty, and perfectly crispy
- It strikes that rare balance between rich cheesecake and light, fragrant pistachio flavor
02 -
- Room temperature ingredients are not optional they are the differencebetween silky smooth and grainy disappointment
- The center should still jiggle when you take it out of the oven it continuescooking as it cools
03 -
- Roast your pistachios at 350°F for 5 10 minutes before grinding to bringout their natural oils
- Run a thin knife around the edge immediately after baking to preventsticking as it contracts