Pistachio Cheesecake
Pistachio cheesecake is a delightful dessert that combines creamy richness with nutty flavor in every bite. This no-bake treat features a crunchy pistachio crust and a velvety filling that melts in your mouth. Perfect for any occasion, whether it’s a festive gathering or a cozy night in, this cheesecake will impress your guests and leave them wanting more.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup crushed unsalted pistachios
- 1 cup full-fat cream cheese, softened
- ½ cup sour cream (or Greek yogurt)
- ¾ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 tsp pure vanilla extract
- 3 large eggs, room temperature
- 2 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix crushed pistachios with melted butter and sugar until combined. Press into the bottom of a springform pan.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar; mix until fluffy. Incorporate sour cream and vanilla.
- Add eggs one at a time, mixing gently after each addition. Stir in lemon juice and half of the crushed pistachios.
- Pour filling over the crust and smooth the top. Bake for 55-60 minutes until set but slightly jiggly in the center.
- Turn off the oven and crack open the door to let cool gradually. Chill in the refrigerator for at least 4 hours or overnight before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: - For added flavor, toast your pistachios before using them. - You can substitute almond extract for vanilla for a unique twist. - Store leftovers in an airtight container in the fridge for up to three days.