Gluten-Free Pistachio Cheesecake
Indulge in the creamy, nutty decadence of this Gluten-Free Pistachio Cheesecake—a show-stopping dessert that's as beautiful as it is delicious. Featuring a buttery crust made with gluten-free graham crackers and finely ground pistachios, this cheesecake pairs luscious cream cheese filling with a hint of pistachio paste for a uniquely sophisticated flavor. The addition of sour cream ensures every bite is velvety smooth, while the finishing touch of chopped pistachios adds texture and visual appeal. With simple steps for preparation and a chilled overnight rest, this dessert is a perfect centerpiece for parties or celebrations. Whether you're gluten-free or simply love pistachios, this irresistible cheesecake promises to delight your taste buds!
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Recipe Information
Ingredients
- 180 grams Gluten-free graham crackers
- 100 grams Unsalted pistachios (shelled)
- 100 grams Unsalted butter
- 680 grams Cream cheese
- 150 grams Granulated sugar
- 120 ml Sour cream
- 3 units Large eggs
- 2 teaspoons Pure vanilla extract
- 30 grams Pistachio paste
- 1 tablespoon Cornstarch
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 350°F (175°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
In a food processor, combine the gluten-free graham crackers and 50 grams of pistachios and pulse until finely ground.
Melt the unsalted butter and add it to the graham cracker and pistachio mixture. Pulse until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let it cool.
In a large bowl, beat the cream cheese and granulated sugar together until creamy and smooth.
Add in the sour cream, and beat until combined.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, pistachio paste, cornstarch, and salt until the mixture is smooth and well combined.
Fold in the remaining 50 grams of roughly chopped pistachios.
Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
Bake the cheesecake for about 50-60 minutes, or until the edges are set but the center jiggles slightly.
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the oven and let it cool to room temperature.
Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before slicing and serving.
Nutrition Facts
Calories |
5676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 441.9 g | 567% | |
| Saturated Fat | 220.7 g | 1104% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1526 mg | 509% | |
| Sodium | 3903 mg | 170% | |
| Total Carbohydrate | 371.6 g | 135% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 239.5 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1122 mg | 86% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2651 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
