Decadent Pistachio Cream Cheesecake
A luscious and creamy dessert, this cheesecake pairs the rich flavor of pistachios with a smooth, velvety filling and a buttery graham cracker crust.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the filling:
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1/2 cup pistachio paste or ground pistachios
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream whipped to stiff peaks
For the topping:
- 1/2 cup whipped cream
- 1/4 cup crushed pistachios
Instructions
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the pistachio paste and vanilla extract to the cream cheese mixture, and mix until fully incorporated. Gently fold in the whipped cream until the mixture is light and fluffy. Avoid over-mixing.
- Spread the pistachio cheesecake filling evenly over the prepared crust.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly. Before serving, spread whipped cream over the top and garnish with crushed pistachios.
- Slice into servings and enjoy your decadent pistachio cream cheesecake!