Description
This Creamy Pistachio Cheesecake recipe features a rich, velvety filling infused with pistachio spread, atop a buttery graham cracker and pistachio crust. Baked in a water bath to achieve a smooth, creamy texture, it is garnished with extra pistachio spread and chopped pistachios for added flavor and crunch. Perfect for a sophisticated dessert that delivers nutty indulgence and creamy sweetness in every bite.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- â…“ cup finely chopped pistachios
- ¼ cup granulated sugar
- ½ cup salted butter, melted
Filling
- 32 ounces full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 1 cup heavy cream (36% fat or more), at room temperature
- â…“ cup pistachio spread
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
Topping
- ½ cup pistachio spread
- ¼ cup chopped pistachios
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
- Mix the crust ingredients: Combine graham cracker crumbs, finely chopped pistachios, sugar, and melted butter in a bowl until the mixture resembles wet sand.
- Form the crust: Press the mixture firmly into the bottom of a 9-inch springform pan using a flat-bottomed glass to compact it evenly.
- Bake the crust: Bake the crust for 8 minutes, then remove and let it cool to room temperature.
- Lower oven temperature: Reduce oven heat to 325°F (160°C) to prepare for baking the filling.
- Beat cream cheese and sugar: In a mixing bowl, beat cream cheese and sugar on medium speed for about 2 minutes until smooth and creamy, taking care not to overmix.
- Add cream, pistachio paste, and vanilla: Mix in heavy cream, pistachio spread, and vanilla extract until all ingredients are fully combined.
- Incorporate eggs: Add eggs one at a time, beating after each addition until just incorporated to maintain the batter’s smooth texture.
- Pour filling over crust: Transfer the filling to the cooled crust and smooth the surface evenly with a spatula.
- Prepare water bath: Wrap the springform pan tightly with aluminum foil to prevent water from seeping in. Place it inside a large roasting pan.
- Add hot water: Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a gentle water bath environment.
- Bake cheesecake: Bake for 1 hour and 15 minutes, until the edges are firmly set but the center still jiggles slightly when moved.
- Cool in oven: Turn off the oven and prop the door open slightly, letting the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Finish cooling: Remove the cheesecake from the water bath, allow it to cool completely to room temperature, then refrigerate for at least 6 hours or overnight for best results.
- Add topping: After chilling, spread the pistachio spread evenly over the top of the cheesecake.
- Garnish: Decorate the edges with chopped pistachios to create an attractive and flavorful presentation.
Notes
- Ensure all dairy ingredients and eggs are at room temperature to promote even mixing and prevent lumps in the batter.
- Wrapping the springform pan with foil is crucial to avoid water seeping into the cheesecake during the water bath baking.
- The water bath helps the cheesecake bake gently and prevents cracking and overbaking.
- Do not overmix the cream cheese batter to keep the cheesecake texture smooth and prevent excess air bubbles.
- Chilling the cheesecake overnight allows the flavors to meld and ensures a firm, sliceable texture.
- If pistachio spread is unavailable, you can substitute with almond or hazelnut spread, but flavor will vary.
