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Pistachio Cheesecake

A creamy and nutty pistachio cheesecake that combines rich cream cheese with the crunch of pistachios, all nestled in a buttery graham cracker crust.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed graham crackers Use buttery graham crackers for best flavor.
  • 6 tablespoons unsalted butter Melted, to bind the crust.
For the cheesecake filling
  • 16 ounces cream cheese At room temperature for smooth mixing.
  • 3/4 cup sugar
  • 1 cup heavy whipping cream For extra creaminess.
  • 1/2 cup pistachios Finely chopped, for flavor and texture.
  • 1 teaspoon vanilla extract Enhances overall flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine crushed graham crackers and melted butter. Press mixture firmly into the bottom of a springform pan to form the crust.
  3. Bake the crust for 10 minutes, then let it cool.
Making the filling
  1. In another bowl, beat cream cheese and sugar together until smooth.
  2. Add heavy whipping cream, vanilla, and finely chopped pistachios to the cream cheese mixture. Mix until well blended.
Baking
  1. Pour the cheesecake filling over the cooled crust.
  2. Bake for 50-60 minutes or until the center is set but slightly jiggly.
  3. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
  4. Refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, use room temperature cream cheese to avoid lumps. You can customize the crust with gluten-free options or add spices for variety.