Decadent Pistachio Cheesecake: Creamy Bliss Awaits You Recipe
This Decadent Pistachio Cheesecake offers a creamy, luscious texture with a buttery cookie crust and rich pistachio-infused filling. Perfectly balanced with a hint of tang from sour cream and a touch of lemon zest for brightness, this dessert is a nutty delight for cheesecake lovers.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 9 hours 20 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 300 g cookie crumbs (Use graham crackers or digestive cookies)
- 113 g unsalted butter, melted (or coconut oil for dairy-free option)
- 1 pinch fine sea salt
- 1 tablespoon powdered sugar
Filling
- 453 g cream cheese, at room temperature
- 200 g granulated sugar
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 200 g pistachio butter
- 240 g sour cream
- 2 large eggs
- 1 zest lemon (optional)
Instructions
- Prepare the Crust: Combine the cookie crumbs, melted butter, fine sea salt, and powdered sugar in a food processor. Pulse until the mixture is evenly moistened. Press the crumb mixture firmly into the base of a springform pan to form an even crust layer.
- Bake the Crust: Place the crust in a preheated oven at 350°F (175°C) and bake for 10 minutes. Remove from the oven and allow it to chill completely to set and firm up.
- Make the Filling Base: In a mixing bowl or stand mixer, blend the softened cream cheese with granulated sugar and fine sea salt until completely smooth and creamy. Add the vanilla extract and blend again to incorporate the flavor thoroughly.
- Add Nutty Goodness: Incorporate the pistachio butter and sour cream into the cream cheese mixture, blending until the filling is uniform and well combined.
- Incorporate Eggs and Zest: Add the eggs one at a time, pulsing or mixing gently just until the eggs are incorporated to avoid overmixing. Optionally, add the lemon zest for a bright flavor and pulse briefly to combine.
- Fill and Bake: Pour the cheesecake filling over the chilled crust in the pan. Place the cheesecake in a water bath to ensure gentle, even cooking. Bake at 325°F (160°C) for about 50 minutes, or until the edges are set but the center retains a slight jiggle.
- Cool and Chill: Turn off the oven and crack the door open, letting the cheesecake cool inside for 30 minutes to prevent cracking. Once cooled, refrigerate the cheesecake for at least 8 hours or overnight to fully set and develop flavors.
Notes
- Using a water bath helps prevent cracking and ensures an even, creamy bake.
- Room temperature cream cheese is essential for a smooth, lump-free filling.
- Chilling the crust before filling helps maintain its structure and crunch.
- The lemon zest is optional but adds a lovely brightness that complements the pistachio.
- For a dairy-free crust, substitute coconut oil for melted butter.
- Keep the mixing of eggs gentle to avoid introducing excess air that can cause cracking.
Keywords: pistachio cheesecake, creamy cheesecake, nutty dessert, baked cheesecake, pistachio butter dessert, holiday cheesecake, creamy pistachio dessert
