Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 2 tablespoons sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup shelled pistachios, finely ground
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix crushed graham crackers, melted butter, and sugar until combined.
- Press the mixture into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat cream cheese until smooth.
- Add sugar and continue mixing until fully incorporated.
- Stir in ground pistachios until evenly blended.
- Add eggs one at a time, mixing slowly after each addition.
- Mix in vanilla extract, sour cream, and heavy cream until smooth. Scrape down the sides of the bowl to remove any lumps.
- Pour the batter over the chilled crust. Tap the pan gently to release air bubbles.
- Bake for 50–60 minutes until the edges are set and the center slightly wobbles.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, before serving.
Notes
For a stronger pistachio flavor, add a teaspoon of pistachio extract.
Top with chopped pistachios, whipped cream, or white chocolate for extra decoration.
Use a water bath if desired to minimize cracks even further.
- Prep Time: 20
- Cook Time: 60