Indulge in a pistachio cheesecake that’s velvety, rich, and subtly nutty, with the perfect balance of sweetness and creaminess. This exclusive, detailed recipe takes you through each step to create a beautiful, pistachio-studded masterpiece that will captivate any crowd.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped pistachios
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Pistachio Cheesecake Filling:
- 24 oz cream cheese, softened (three 8 oz packages)
- 1 cup granulated sugar
- 1 cup shelled pistachios, finely ground (unsalted, raw)
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, for a stronger nutty flavor)
- 2 tablespoons cornstarch
- 1 cup heavy cream
For the Pistachio Whipped Cream Topping:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon pistachio paste (optional, for added flavor and color)
- 2 tablespoons crushed pistachios for garnish
Equipment Needed
- 9-inch springform pan
- Food processor or blender
- Electric mixer (stand or hand mixer)
- Large mixing bowls
- Spatula
- Baking sheet
- Parchment paper or aluminum foil