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Decadent Pistachio Cream Cheesecake - A Luxurious Dessert

This Decadent Pistachio Cream Cheesecake is a showstopper dessert that’s sure to impress. Made with a buttery graham cracker crust, this cheesecake features a rich, creamy filling infused with pistachio paste for a subtle nutty flavor. The smooth, velvety texture of the cream cheese filling is complemented by the crunch of chopped pistachios on top, adding a delightful contrast of flavors and textures. Perfect for special occasions, this luxurious dessert is both elegant and irresistible. With each bite, you'll experience the perfect balance of sweetness, creaminess, and nuttiness.

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Updated on Sat, 04 Jan 2025 12:50:41 GMT
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Decadent Pistachio Cream Cheesecake | myhomemaderecipe.com
This Decadent Pistachio Cream Cheesecake is the perfect dessert for those who love a rich, creamy treat with a unique twist. The nutty flavor of pistachio is perfectly balanced with the smoothness of cream cheese, creating an indulgent and luxurious cheesecake that’s sure to impress. Whether you’re serving it for a special occasion or just treating yourself, this cheesecake is guaranteed to be a hit. Let’s take a closer look at the ingredients that make this Pistachio Cream Cheesecake so irresistible.

INGREDIENTS

  • Graham Cracker Crust: The base of this cheesecake is made from 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. It creates a sweet, buttery crust that holds the creamy filling perfectly.
  • Cream Cheese Filling: The filling is made from 3 packages of softened cream cheese (8 ounces each), 1 cup of granulated sugar, 3 large eggs, 1 cup of heavy cream, and 1 teaspoon of vanilla extract. These ingredients create a rich, smooth, and creamy base for the cheesecake.
  • Pistachio Paste: The star of the show is 1 cup of pistachio paste, which adds a subtle nutty flavor to the cheesecake. Pistachio paste is made from finely ground pistachios and is key to giving this dessert its unique flavor.
  • Chopped Pistachios: For a bit of texture and a pop of color, 1/2 cup of roughly chopped shelled pistachios are sprinkled on top of the cheesecake just before serving.

INSTRUCTIONS

Step 1: Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Stir until the mixture is evenly combined and resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed cup to press the crumbs firmly into the pan.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool completely.
Step 2: Make the Cream Cheese Filling
In a large mixing bowl, beat 3 packages of softened cream cheese and 1 cup of granulated sugar together until smooth and creamy. Use a hand mixer or stand mixer on medium speed for about 2-3 minutes.
Add 3 large eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated, giving the cheesecake a smooth texture.
Mix in 1 cup of heavy cream, 1 teaspoon of vanilla extract, and 1 cup of pistachio paste. Beat until fully combined, scraping down the sides of the bowl as needed.
Step 3: Assemble and Bake
Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is just set. It should still be slightly jiggly in the middle when you gently shake the pan.
Turn off the oven and leave the cheesecake inside with the oven door slightly open. Allow it to cool in the oven for 1 hour. This helps prevent the cheesecake from cracking.
Step 4: Chill and Garnish
After the cheesecake has cooled in the oven, transfer it to the refrigerator. Let it chill for at least 4 hours or overnight to set completely.
Before serving, sprinkle 1/2 cup of roughly chopped pistachios over the top for a crunchy garnish.

Serving and Storage Tips

  • Serve this Decadent Pistachio Cream Cheesecake chilled, straight from the refrigerator. The creamy texture and nutty pistachio flavor make it perfect on its own, but you can also add a dollop of whipped cream for extra indulgence.
  • If you want a decorative touch, pipe some whipped cream around the edges of the cheesecake or garnish with additional whole pistachios for an elegant presentation.
  • This cheesecake can be stored in the refrigerator, covered, for up to 5 days. For longer storage, you can freeze the cheesecake (without the pistachio topping) for up to 2 months. Thaw it in the refrigerator overnight before serving.

Helpful Notes

  • To avoid cracking, make sure to let the cheesecake cool gradually by turning off the oven and letting it sit with the door slightly open for 1 hour. This will help it set without drastic temperature changes.
  • If you can’t find pistachio paste, you can make your own by grinding shelled pistachios with a bit of oil until smooth. Just be sure to use unsalted pistachios for the best flavor.
  • For a fun variation, try drizzling the top with melted white chocolate or a light honey glaze before adding the chopped pistachios.

Tips from well-known chefs

  • Ina Garten: Always use room-temperature cream cheese to prevent lumps and ensure a smooth, creamy cheesecake texture.
  • Gordon Ramsay: Add a pinch of sea salt to the pistachio paste to enhance the nutty flavor and balance the sweetness of the cheesecake.
  • Rachael Ray: Try adding a layer of chocolate ganache on top for an extra-decadent dessert with a chocolate-pistachio twist.

Decadent Pistachio Cream Cheesecake

A rich, creamy cheesecake infused with pistachio paste and topped with chopped pistachios. This decadent dessert is perfect for special occasions.

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes
By: Zaho

Category: Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 9-inch cheesecake)

Dietary: Vegetarian

Ingredients

01 1 1/2 cups graham cracker crumbs.
02 1/4 cup granulated sugar.
03 1/2 cup unsalted butter, melted.
04 3 packages (8 ounces each) cream cheese, softened.
05 1 cup granulated sugar.
06 3 large eggs.
07 1 cup heavy cream.
08 1 teaspoon vanilla extract.
09 1 cup pistachio paste.
10 1/2 cup shelled pistachios, roughly chopped.

Instructions

Step 01

Preheat the oven to 350°F (175°C). In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then set it aside to cool.

Step 02

In a large bowl, beat 3 packages of softened cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in 1 cup heavy cream, 1 teaspoon vanilla extract, and 1 cup pistachio paste until fully combined.

Step 03

Pour the cheesecake batter over the cooled crust in the springform pan. Bake for 55-60 minutes, or until the center is just set. Turn off the oven and leave the cheesecake to cool in the oven with the door slightly open for 1 hour.

Step 04

After cooling, refrigerate the cheesecake for at least 4 hours or overnight. Before serving, sprinkle the top with roughly chopped pistachios for garnish.

Notes

  1. This Decadent Pistachio Cream Cheesecake combines the rich creaminess of cheesecake with the subtle, nutty flavor of pistachio. It's perfect for special occasions or anytime you're craving a luxurious dessert.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 30 g
  • Total Carbohydrate: 35 g
  • Protein: 6 g