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Pistachio Cheesecake

Creamy Pistachio Cheesecake with Indulgent Ganache Bliss

Discover the irresistible Pistachio Cheesecake, a creamy delight topped with indulgent ganache, perfect for any dessert lover.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chilling Time 6 hours
Total Time 7 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute gluten-free crackers for gluten-free option.
  • 0.25 cups Granulated Sugar Brown sugar can provide a richer flavor.
  • 0.5 cups Unsalted Butter Can replace with melted coconut oil for a dairy-free version.
For the Filling
  • 24 oz Cream Cheese Ensure it's softened for a smooth texture.
  • 1 cup Pistachio Paste Homemade paste is recommended for the best taste.
  • 1 cup Granulated Sugar
  • 0.5 cups Sour Cream Greek yogurt is a suitable substitute.
  • 2 tablespoons All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 3 large Eggs Add them one at a time to avoid air bubbles.
  • 1 teaspoon Vanilla Extract Opt for pure extract for an authentic taste.
  • 0.5 teaspoon Almond Extract Introduces a nutty flavor.
For the Ganache
  • 1 cup White Chocolate Chips Dark chocolate can be used for a different flavor profile.
  • 0.5 cups Heavy Whipping Cream Coconut cream is a great dairy-free alternative.

Equipment

  • food processor
  • Electric mixer
  • springform pan
  • Baking Dish
  • Microwave-Safe Bowl

Method
 

Preparation
  1. Prepare the pistachio paste by blanching 1 cup of pistachios in boiling water for 2 minutes, then blend until smooth, about 25-30 minutes.
  2. Preheat oven to 325°F (163°C). Mix 1.5 cups of graham cracker crumbs, 0.25 cups granulated sugar, and 0.5 cups melted unsalted butter. Press into a 9-inch springform pan and bake for 8-10 minutes.
  3. Lower the oven temperature to 300°F (148°C). Beat 24 oz softened cream cheese for 2 minutes, then mix in pistachio paste, 1 cup granulated sugar, and 2 tablespoons flour.
  4. Add 0.5 cup sour cream, 1 teaspoon vanilla extract, and 0.5 teaspoon almond extract. Incorporate 3 large eggs one at a time.
  5. Pour the filling into the crust and bake in a water bath for 1 hour 25-35 minutes.
  6. Cool for 30 minutes at room temperature, then refrigerate for at least 5-6 hours.
  7. Prepare the ganache by heating 1 cup white chocolate chips and 0.5 cups heavy whipping cream in intervals until smooth.
  8. Pour the ganache over the cheesecake, let it set slightly before slicing.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 7gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 800IUCalcium: 150mgIron: 1mg

Notes

Soften cream cheese for easier mixing. Avoid overmixing eggs to prevent cracks.

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