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Pistachio Cheesecake

This Pistachio Cheesecake is a creamy, nutty dessert that's perfect for impressing guests at any gathering. With a delightful flavor and beautiful presentation, it’s simple to make yet unforgettable.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the cheesecake filling
  • 2 cups cream cheese, softened
  • 1 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cups heavy cream
  • 1 cups pistachios, shelled and chopped
For the topping
  • Whipped cream (optional) Optional but recommended for serving.
  • Chopped pistachios for garnish For added crunch and presentation.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a medium-sized bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until combined and crumbly.
  3. Press the mixture into the bottom of a 9-inch springform pan and bake for about 10 minutes. Let it cool.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
  2. Add vanilla extract and blend again.
  3. Pour in the heavy cream and beat until fluffy, about 3-5 minutes.
  4. Gently fold in the chopped pistachios.
Baking
  1. Pour the cheesecake filling over the cooled crust and smooth it out.
  2. Bake in the preheated oven for about 50-60 minutes, until the center is set with a slight jiggle.
Cooling
  1. Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.
Serving
  1. Top with whipped cream and extra chopped pistachios before serving.

Notes

For best results, ensure cream cheese is at room temperature. To avoid cracking, consider baking in a water bath. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.