Low Sodium Pistachio Cheesecake
Indulge in the rich, nutty goodness of this low sodium pistachio cheesecake, a guilt-free dessert that delivers on both flavor and elegance. Perfect for those seeking heart-healthy indulgence, this recipe features a buttery pistachio and low-sodium graham cracker crust paired with a creamy filling made from low sodium cream cheese and creamy Greek yogurt. The hint of pistachio extract amplifies the nutty notes while a sprinkle of crushed pistachios provides the perfect finishing touch. With easy-to-follow steps and simple ingredients, this cheesecake is as satisfying to make as it is to savor. Ideal for dinner parties or family desserts, it ensures every slice is a decadent yet mindful treat that's lower in sodium without compromising on taste.
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Recipe Information
Ingredients
- 1.5 cups Unsalted pistachios, shelled
- 0.25 cup Unsalted butter, melted
- 1 cup Low sodium graham crackers
- 24 ounces Cream cheese (low sodium), softened
- 1 cup Greek yogurt (plain, low sodium)
- 1 cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Pistachio extract (low sodium)
- 0.25 cup Crushed pistachios for garnish
Instructions
Preheat your oven to 325°F (160°C).
In a food processor, combine 1 cup of unsalted pistachios and low sodium graham crackers. Pulse until finely ground.
Add the melted unsalted butter to the mixture and process until it becomes a moist, sandy texture.
Press the pistachio mixture evenly into the bottom of a 9-inch springform pan to create a crust. Use the back of a spoon to press firmly.
Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
In a large mixing bowl, beat the low sodium cream cheese and Greek yogurt until smooth and creamy.
Add in the granulated sugar, and continue to beat until well combined.
One at a time, add the eggs, beating on low speed after each addition just until combined. Avoid over-mixing.
Mix in the vanilla extract and pistachio extract until everything is well incorporated.
Pour the cream cheese mixture over the cooled crust in the springform pan.
Bake the cheesecake in the preheated oven for 50 minutes to 60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
Remove from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Before serving, sprinkle crushed pistachios on top for garnish.
Slice and enjoy your low sodium pistachio cheesecake!
Nutrition Facts
Calories |
5396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.0 g | 417% | |
| Saturated Fat | 147.1 g | 736% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 1530 mg | 67% | |
| Total Carbohydrate | 478.9 g | 174% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 307.0 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1111 mg | 85% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3688 mg | 78% | |
*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.
