Name: Creamy Pistachio Cheesecake
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 2 cups graham cracker crumbs -; 3 tablespoons sugar -; 6 tablespoons butter, melted -; Filling: -; 2 packages (8 ounces each) cream cheese, softened -; 1 cup sugar -; 3 large eggs, room temperature -; 3/4 cup pistachio butter -; 1 cup sour cream -; 1 tablespoon grated lemon zest -; 1 teaspoon vanilla extract -; Topping: -; 1-1/2 cups heavy whipping cream -; 6 tablespoons confectioners' sugar -; 1 teaspoon vanilla extract -; 1/2 cup pistachios, chopped -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Pistachio Cheesecake

1. 2 cups graham cracker crumbs -

2. 3 tablespoons sugar -

3. 6 tablespoons butter, melted -

4. Filling: -

5. 2 packages (8 ounces each) cream cheese, softened -

6. 1 cup sugar -

7. 3 large eggs, room temperature -

8. 3/4 cup pistachio butter -

9. 1 cup sour cream -

10. 1 tablespoon grated lemon zest -

11. 1 teaspoon vanilla extract -

12. Topping: -

13. 1-1/2 cups heavy whipping cream -

14. 6 tablespoons confectioners' sugar -

15. 1 teaspoon vanilla extract -

16. 1/2 cup pistachios, chopped -

How to cook deliciously - Creamy Pistachio Cheesecake

1. Stage

Preheat your oven to 350°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil.

2. Stage

In a large bowl, combine the graham cracker crumbs, sugar and melted butter. Press the graham cracker crumbs into the bottom of the springform pan and about 1 inch up the sides. Bake the crust until it's lightly browned, 8 to 10 minutes. Set the crust aside and let it cool to room temperature.

3. Stage

Increase the oven temperature to 400°. In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese on medium speed until it’s nice and smooth, four to five minutes. Reduce the mixer speed to medium-low and add in the granulated sugar and beat until fluffy. Add the eggs, one at a time, beating until they're just incorporated, about five minutes. Beat in the pistachio butter, sour cream, lemon zest and vanilla extract until the filling mixture is smooth and fluffy, one to two minutes. Pour the filling into the cooled crust.

4. Stage

Place the springform pan in a larger baking pan. Pour in 1 inch of hot water into the baking pan to create a water bath. Bake the cheesecake in the water bath for 15 minutes. Turn the oven down to 300°, and bake the cheesecake until the center is just set, 60 to 70 minutes longer. Turn the oven off and open the oven door. Let the cheesecake sit in the oven with the door opened for 30 minutes, or until the center is set. Editor’s Tip: How do you know when the cheesecake is done baking? The cheesecake wobble test! Open the oven door and, with a wooden spoon, gently but firmly rap the springform pan to see if it wobbles slightly. If the cheesecake ripples like an ocean wave, it’s not yet done baking.

5. Stage

Remove the cheesecake from the oven and place it on a wire rack to cool at room temperature for one hour. Then cover the cheesecake tightly with storage wrap and refrigerate it for at least six hours or overnight.

6. Stage

In a chilled small glass bowl, beat the heavy whipping cream until it begins to thicken. Add in the confectioners' sugar and vanilla extract, and beat until soft peaks form. Store the whipped cream in the refrigerator until you’re ready to use it. Editor's Tip: Use a hand mixer or stand mixer to speed up the process.

7. Stage

Once you’re ready to serve your pistachio cheesecake, remove the sides of the springform pan. Spread the whipped cream on top of the cheesecake, and sprinkle the chopped pistachios on top. Slice up the cheesecake and serve! Editor’s Tip: To make clean, precise cuts, run a sharp chef’s knife under hot water. Wipe away the water, then make the first slice. Repeat these steps with every slice. It may feel tedious, but your cheesecake slices will be picture-perfect!