Description
A rich and creamy cheesecake with a nutty pistachio flavor, featuring a buttery cookie crust and velvety smooth filling, perfect for special occasions or indulgent treats.
Ingredients
Scale
- 300 g cookie crumbs (graham crackers or digestive biscuits)
- 113 g unsalted butter, melted
- 1 pinch fine sea salt
- 1 tablespoon powdered sugar
- 453 g cream cheese, room temperature
- 200 g granulated sugar
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 200 g pistachio butter
- 240 g sour cream
- 2 large eggs, room temperature
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 350°F (180°C). Mix cookie crumbs, melted butter, salt, and powdered sugar. Press into 9-inch springform pan and bake for 10-12 minutes. Cool.
- Beat cream cheese until smooth. Gradually add sugar, salt, and vanilla, mixing until combined.
- Blend in pistachio butter and sour cream until creamy.
- Add eggs one at a time, mixing just until incorporated. Stir in lemon zest if using.
- Pour filling over crust and bake 50-60 minutes until edges are set but center jiggles slightly.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Ensure all ingredients are at room temperature for smooth filling
- Cool slowly in oven to prevent cracking
- Chill thoroughly before serving for best texture
- Garnish with crushed pistachios or whipped cream if desired
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg