Description

This rich and creamy Pistachio Cheesecake combines the nutty flavor of pistachios with a smooth, tangy cream cheese filling. The graham cracker crust adds a perfect crunchy base, while the pistachio pudding mix and chopped nuts enhance the texture and taste. Garnished with whipped cream and extra pistachios, this decadent dessert is ideal for any special occasion or a delightful treat for cheesecake lovers.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

Filling

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 package (3.4 ounces) instant pistachio pudding mix
1/2 cup shelled pistachios, finely chopped

Garnish

Whipped cream
Extra pistachios, chopped

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Instructions

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and allow to cool completely.
Make the filling: In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Add the eggs one at a time, mixing just until combined to avoid overbeating. Blend in the sour cream, vanilla extract, almond extract, and instant pistachio pudding mix until the batter is fully smooth and homogenous. Gently fold in the chopped pistachios for texture.
Assemble and bake: Pour the prepared filling over the cooled crust in the springform pan, smoothing the top. Bake in the preheated oven for 55 to 65 minutes, or until the center is set but still slightly wobbly—a sign that it will firm up once chilled.
Cool the cheesecake: After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Once cooled, remove from the oven and refrigerate for at least 4 hours or overnight to allow it to set completely.
Garnish and serve: Before serving, top the cheesecake with whipped cream and sprinkle extra chopped pistachios over the surface to add a finishing touch of flavor and texture.

Notes

For extra pistachio flavor, add a few drops of pistachio extract to the filling before baking.
To prevent cracking during baking, place a pan of hot water on the lower oven rack to maintain moisture.
Make sure to let the cheesecake cool slowly inside the oven with the door cracked to avoid sudden temperature changes.
Use full-fat cream cheese and sour cream for the best texture and richness.

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 27 g
Sodium: 310 mg
Fat: 29 g
Saturated Fat: 16 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 110 mg