Description
Indulge in the creamy and nutty goodness of this Pistachio Cheesecake. A luscious pistachio-flavored cheesecake on a graham cracker crust, topped with a decadent pistachio ganache and garnished with more pistachios.
Ingredients
Units
Scale
Pistachio Graham Cracker Crust:
- 180 grams graham crackers (about 12 full crackers)
- 1/2 cup pistachio nuts (62.5 grams)
- 3 tbsp granulated sugar (37 grams)
- 6 tbsp unsalted butter, melted (85 grams)
Pistachio Paste:
- 2 cups shelled pistachios* (250 grams)
- 4 tbsp water, or more as needed
Pistachio Cheesecake Batter:
- 907 grams cream cheese, softened (4 packages of 8 oz.)
- 1 1/4 cups granulated sugar (250 grams)
- 1/2 cup sour cream, room temperature
- 1 cup pistachio paste
- 1/4 tsp almond extract
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
Pistachio Ganache:
- 120 grams white chocolate, scant 3/4 cup chopped chocolate
- 60 ml heavy cream (1/4 cup)
- 3 tbsp pistachio paste (45 grams)
Instructions
- Pistachio Graham Cracker Crust: Preheat the oven to 325ºF. Process graham crackers and pistachios in a food processor. Mix with sugar and melted butter. Press into cheesecake pan and bake for 10 minutes. Cool.
- Pistachio Paste: Skin pistachios if desired. Boil pistachios, peel, process with water to form a smooth paste.
- Pistachio Cheesecake Batter: Beat cream cheese, add pistachio paste, sugar, sour cream, extracts, and eggs. Pour over crust and bake in a water bath.
- Pistachio Ganache: Mix cream and pistachio paste, heat, pour over white chocolate, mix until smooth. Cool and spread on cheesecake.
Notes
- When making the pistachio paste, skin the pistachios for a green paste. Use good quality white chocolate for the ganache. Almond extract can be omitted.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 340mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 135mg
