Pistachio Cheesecake

Cheesecake has long been a beloved dessert, adored for its rich, creamy texture and the versatility it offers in flavor combinations. From classic New York-style cheesecake to fruity variations, this dessert has earned its place in our hearts and on our dessert tables. However, today, we are taking a delightful detour into the world of nutty indulgence with a recipe that elevates the cheesecake experience to new heights: the Heavenly Pistachio Cheesecake.

Discover the delight of homemade Heavenly Pistachio Cheesecake with this easy-to-follow recipe. Infused with the rich, nutty flavor of pistachios, this cheesecake features a buttery graham cracker crust, a creamy filling made from cream cheese and mascarpone, and a luscious texture that melts in your mouth. Perfect for special occasions or a sweet treat at home, this dessert is sure to impress your guests and tantalize your taste buds. Indulge in each decadent slice!

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1/3 cup granulated sugar

16 oz cream cheese, softened

1 cup mascarpone cheese

1 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup crushed pistachios (plus extra for garnish)

3 large eggs

1 cup heavy cream

2 tablespoons pistachio paste

Instructions

Prepare the crust:

Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden, then remove and let cool.

Make the filling:

In a large bowl, use an electric mixer to beat the softened cream cheese and mascarpone cheese until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Add the vanilla extract and incorporate.

Incorporate eggs:

Add the eggs one at a time, mixing gently after each addition. Be careful not to overmix.

Add pistachios and cream:

Stir in the crushed pistachios and pistachio paste using a spatula. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cheesecake mixture until just combined for a lighter texture.

Assemble and bake:

Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top. Bake in the preheated oven for 50-60 minutes or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly cracked for about an hour.

Chill the cheesecake:

Once cooled, refrigerate the cheesecake for at least 4-6 hours or overnight to set completely.

Serve:

Before serving, remove the cheesecake from the springform pan. Garnish the top with extra crushed pistachios and a drizzle of pistachio paste. Slice and enjoy a decadent piece of this delightful pistachio cheesecake!

Prep Time: 30 minutes | Total Time: 8 hours | Servings: 10