Pistachio Cheese Cake
Indulge in the creamy, nutty decadence of this Pistachio Cheesecake, a dessert that’s as stunning as it is delicious. Featuring a buttery graham cracker crust, a rich pistachio-flavored filling made with instant pudding mix for a vibrant color and flavor boost, and a topping of crunchy chopped pistachios, this cheesecake is a show-stopping treat perfect for holidays, dinner parties, or simply satisfying your sweet tooth. Baked to perfection in a springform pan and chilled for an ultra-smooth texture, this crowd-pleasing dessert is as easy to make as it is to devour. For the ultimate finishing touch, add a dollop of whipped cream before serving to balance the nutty richness. With its perfect balance of creamy and crunchy, this Pistachio Cheesecake is sure to become your new favorite dessert recipe!
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Recipe Information
Ingredients
- 2 cups (finely crushed) Graham crackers
- 6 tablespoons (melted) Unsalted butter
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces (softened, 3 8-ounce blocks) Cream cheese
- 1 cup Granulated sugar (for filling)
- 1 cup Sour cream
- 3.4 ounces Pistachio pudding mix (instant)
- 1 teaspoon Pure vanilla extract
- 4 large Eggs
- 0.5 cup Shelled pistachios (chopped)
- 1 cup Whipped cream (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press this mixture into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then let it cool completely.
In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed.
Add the sour cream, pistachio pudding mix, and vanilla extract to the cream cheese mixture. Beat until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles in the batter.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven, slightly crack the oven door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate it for at least 4 hours or overnight.
Before serving, sprinkle the chopped pistachios over the top of the cheesecake. Optionally, garnish with whipped cream.
Carefully release the springform pan and transfer the cheesecake to a serving plate. Slice and enjoy!
Nutrition Facts
Calories |
5124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 494.3 g | 634% | |
| Saturated Fat | 285.8 g | 1429% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1601 mg | 534% | |
| Sodium | 4536 mg | 197% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 83.1 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1422 mg | 109% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1570 mg | 33% | |
*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.
