Nut-Free Pistachio Cheesecake
Indulge in the creamy decadence of Nut-Free Pistachio Cheesecake—a delightful twist on a classic dessert that delivers vibrant pistachio flavor without the use of nuts! Perfect for those with nut allergies, this cheesecake incorporates pistachio extract to achieve its signature taste, complemented by a velvety smooth cream cheese filling and a buttery graham cracker crust. A drop of green food coloring adds a fun, festive touch, making it a visually stunning centerpiece for any occasion. With just 30 minutes of prep time, this luscious dessert can be easily whipped up for celebrations or dinner parties. Serve chilled for the ultimate creamy texture, and watch this nut-free treat become an instant favorite.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 50 grams Granulated sugar
- 680 grams Cream cheese, softened
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 teaspoons Pistachio extract
- 200 grams Sour cream
- 4 large Eggs
- 1 drop Green food coloring (optional)
Instructions
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan with cooking spray or butter.
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and 50 grams of sugar. Mix well until the crumbs are evenly coated with butter.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 3 minutes.
Add 150 grams of sugar and continue beating until fully incorporated.
Mix in the vanilla extract and pistachio extract, ensuring everything is well blended.
Add the sour cream and mix until smooth.
Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
If using, add the green food coloring and stir until the color is evenly distributed.
Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly browned.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.
Remove from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or overnight to set completely before serving.
Gently release the springform pan and transfer the cheesecake to a serving plate. Slice and enjoy!
Nutrition Facts
Calories |
5470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 400.7 g | 514% | |
| Saturated Fat | 232.5 g | 1162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1815 mg | 605% | |
| Sodium | 3835 mg | 167% | |
| Total Carbohydrate | 410.9 g | 149% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 287.9 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1180 mg | 91% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1286 mg | 27% | |
*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.
