Description
This Creamy Pistachio Dream Cheesecake is a delightful combination of smooth cream cheese, crunchy pistachios, and a touch of almond and vanilla that adds depth to each bite. Perfect for any celebration!
Ingredients
Scale
- 2 cups graham cracker crumbs – for the base crust.
- ½ cup unsalted butter, melted – to bind the crust together.
- ¼ cup sugar – to sweeten the graham cracker crust.
- 1 ½ cups shelled pistachios, divided – some finely chopped for the filling, and others roughly chopped for garnishing.
- 16 oz cream cheese, softened – the star of the cheesecake, providing that rich, creamy texture.
- 1 ¼ cups sweetened condensed milk – adds sweetness and creaminess.
- ¼ cup heavy cream – for an even smoother filling.
- 1 tablespoon lemon juice – to balance the richness.
- 1 teaspoon vanilla extract – adds a warm flavor.
- ½ teaspoon almond extract – complements the pistachios beautifully.
- 1 tablespoon matcha powder (optional) – for a vibrant green color that enhances the pistachio theme.
Instructions
- Begin by preheating your oven to 325°F (160°C). To prepare your springform pan, grease it with a bit of cooking spray or butter and line the bottom with parchment paper, which will help with easy removal once the cheesecake has cooled. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with the butter. Once mixed, press this mixture firmly into the base of the pan to form a solid crust. Place the prepared crust in the oven and bake for about 10 minutes, or until lightly golden. After baking, set it aside to cool while you prepare the creamy filling.
- Now for the fun part—creating the cheesecakey goodness! Using a food processor, pulse one cup of the shelled pistachios until they are finely chopped. In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the sweetened condensed milk, heavy cream, lemon juice, vanilla extract, and almond extract. If you’re using matcha powder, mix it in as well. Beat the mixture until everything is thoroughly combined and smooth. Fold in the finely chopped pistachios to ensure they’re distributed evenly through the filling.
- Once your cheesecake filling is ready, pour it evenly over the cooled graham cracker crust in the springform pan. Use a spatula to smooth out the top. Place the cheesecake back in the oven to bake for 45-50 minutes. The center should be set but still slightly jiggles when you shake the pan. Avoid overbaking, as it can lead to cracks. When finished, take it out of the oven and allow it to cool to room temperature. Transfer it to the refrigerator for at least four hours to set properly.
- Once the cheesecake is completely chilled and set, roughly chop the remaining half cup of pistachios and sprinkle them generously over the top. When ready to serve, carefully release the sides of the springform pan, slice the cheesecake, and indulge in this nutty delight!
Notes
It’s best to chill the cheesecake overnight for enhanced flavors. Ensure your cream cheese is at room temperature for easier mixing and a smooth filling.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 400 per slice
- Sodium: 200 mg
- Protein: 6 g