Luxurious Pistachio Cheesecake Recipe

Welcome to your new favorite dessert adventure! Get ready to create something extraordinary in your kitchen with this stunning pistachio cheesecake that’s guaranteed to make everyone’s eyes light up. Picture this: a velvety smooth cheesecake crowned with a blanket of vibrant green pistachios, creating a dessert that’s both a feast for the eyes and a joy for the taste buds. This recipe combines the rich, creamy indulgence of classic cheesecake with the nutty sophistication of pistachios, resulting in a showstopper that’s perfect for special occasions or when you simply want to treat yourself to something extraordinary. The best part? While it looks like it came from a high-end bakery, you’ll be amazed at how achievable this gorgeous dessert is to make at home!

Key Recipe Features

• Prep Time: 30 minutes
• Cooking Time: 1 hour
• Cooling Time: 4 hours
• Total Time: 5 hours 30 minutes
• Servings: 12 slices
• Difficulty Level: Intermediate

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 teaspoon salt

For the Cheesecake Filling:

• 24 oz cream cheese, softened at room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/4 cup heavy cream
• 2 teaspoons alcohol free vanilla extract
• 1/4 teaspoon salt

For the Pistachio Topping:

• 2 cups shelled pistachios, unsalted
• 1/4 cup granulated sugar
• 2 tablespoons olive oil
• Pinch of salt

Kitchen Equipment

• 9-inch springform pan
• Food processor
• Stand mixer or hand mixer
• Large mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Aluminum foil
• Large baking dish (for water bath)

Instructions

Preparing the Crust

1. Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
2. In a food processor, pulse graham crackers until finely ground.
3. Mix graham cracker crumbs with melted butter, sugar, and salt until well combined.
4. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
5. Bake for 10 minutes until lightly golden. Cool completely.

Making the Cheesecake Filling

1. Beat softened cream cheese in a stand mixer fitted with the paddle attachment until smooth and creamy (about 3 minutes).
2. Gradually add sugar and continue beating until well incorporated.
3. Add eggs one at a time, beating well after each addition.
4. Pour in heavy cream and vanilla extract. Mix until just combined.
5. Fold in salt gently.
6. Pour the filling over the cooled crust.

Baking the Cheesecake

1. Place the foil-wrapped springform pan in a large roasting pan.
2. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
3. Bake for 1 hour to 1 hour 15 minutes, until the edges are set but the center still has a slight jiggle.
4. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
5. Remove from the water bath and refrigerate for at least 4 hours or overnight.

Creating the Pistachio Topping

1. In a food processor, pulse pistachios until finely ground.
2. Add sugar, olive oil, and salt. Pulse until the mixture resembles wet sand.
3. Once the cheesecake is completely chilled, sprinkle the pistachio mixture evenly over the top.

Pro Tips for Perfect Results

• Ensure all ingredients are at room temperature before starting
• Use a water bath to prevent cracks and ensure even baking
• Don’t overmix the filling after adding the eggs
• Cool the cheesecake gradually to prevent surface cracks
• Store in the refrigerator for up to 5 days

Serving Suggestions

Slice the cheesecake with a warm, clean knife, wiping the blade between cuts for pristine slices. Serve chilled, garnished with additional crushed pistachios if desired. Pair with a cup of Turkish coffee or mint tea for an elegant dessert experience.

Nutritional Information

• Calories: 450 per slice
• Protein: 8g
• Carbohydrates: 35g
• Fat: 32g
• Fiber: 2g
• Sugar: 28g