Instructions:
Prepare the Crust:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press mixture evenly into the bottom of the prepared pan. Set aside.
Make the Cheesecake Filling:
In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract, sour cream, and finely ground pistachios until smooth and combined.
Bake the Cheesecake:
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are lightly golden.
Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight to chill.
Prepare the Pistachio Cream Topping:
In a chilled mixing bowl, whip heavy cream until soft peaks form.
Add powdered sugar and vanilla extract, continue whipping until stiff peaks form.
Fold in chopped pistachios.
Decorate and Serve:
Remove the chilled cheesecake from the springform pan. Spread the pistachio cream topping evenly over the top.
Garnish with additional chopped pistachios.
Enjoy!
Slice and serve this decadent Pistachio Cream Cheesecake, showcasing the delightful flavors of pistachios in every creamy bite.
This recipe promises a creamy, nutty delight that’s perfect for any occasion, blending the richness of cheesecake with the unique flavor of pistachios.
