Ingredients:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted pistachios, finely ground
- 1/2 cup unsalted butter, melted
- For the filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup pistachio paste or finely ground pistachios
- For the pistachio cream topping:
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup pistachio paste or finely ground pistachios
- Chopped pistachios, for garnish
Instructions:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, finely ground pistachios, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and pistachio paste or finely ground pistachios until well combined.
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight until chilled and set.
- Once chilled, prepare the pistachio cream topping. In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Fold in the pistachio paste or finely ground pistachios until well combined.
- Spread the pistachio cream topping over the chilled cheesecake. Garnish with chopped pistachios.
Enjoy!
