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Pistachio Cheesecake
Indulge in a creamy pistachio cheesecake with a crunchy graham crust. Perfectly sweet and nutty, it's a dessert that will wow at any gathering.
Course
Dessert
Cuisine
American
Keyword
cream cheese, graham cracker crust
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
8
Calories
7262
kcal
Author
Corrie
Ingredients
2
cups
graham cracker crust
4
cups
cream cheese
room temperature
1
cup
sugar
4
large eggs
room temperature
1
cup
pistachios
finely ground
Instructions
Preheat the oven to 325°F (165°C).
Press the graham cracker crust into the base of a springform pan.
In a mixing bowl, beat the cream cheese and sugar until smooth.
Add eggs one at a time, beating after each addition.
Stir in the ground pistachios.
Pour the mixture over the crust.
Place the springform pan in a larger baking dish filled with an inch of water (water bath).
Bake for 50-60 minutes or until the center is almost set.
Turn off the oven and leave the cheesecake inside with the door slightly open for an hour.
Remove, cool completely, then refrigerate overnight.
Notes
Always use room temperature ingredients; they blend better and ensure a smoother cheesecake.
Don't overmix. Mix just until combined to prevent cracks.
Bake the cheesecake in a water bath. This helps it cook evenly and prevents cracks.
Let the cheesecake cool in the oven with the door ajar to avoid rapid temperature changes, which can cause cracks.
Chill the cheesecake overnight for the best texture and flavor.
Nutrition
Calories:
7262
kcal
|
Carbohydrates:
589
g
|
Protein:
127
g
|
Fat:
503
g
|
Saturated Fat:
219
g
|
Polyunsaturated Fat:
42
g
|
Monounsaturated Fat:
197
g
|
Trans Fat:
0.1
g
|
Cholesterol:
1572
mg
|
Sodium:
5333
mg
|
Potassium:
3241
mg
|
Fiber:
22
g
|
Sugar:
329
g
|
Vitamin A:
13660
IU
|
Vitamin C:
7
mg
|
Calcium:
1248
mg
|
Iron:
21
mg