Description
Welcome, dessert lovers! If you’re a fan of rich, velvety cheesecakes with a nutty twist, then you’re in for a real treat today. This Creamy Pistachio Dream Cheesecake recipe is the perfect blend of smooth cream cheese, crunchy pistachios, and a touch of almond and vanilla for that extra depth of flavor. Whether you’re a seasoned baker or just beginning your cheesecake journey, this recipe will make you fall in love with the combination of sweet and nutty. So grab your apron, and let’s dive into creating this luxurious dessert!
Ingredients
- 2 cups graham cracker crumbs – for the base crust.
- ½ cup unsalted butter, melted – to bind the crust together.
- ¼ cup sugar – to sweeten the graham cracker crust.
- 1 ½ cups shelled pistachios, divided – some finely chopped for the filling, and others roughly chopped for garnishing.
- 16 oz cream cheese, softened – the star of the cheesecake, providing that rich, creamy texture.
- 1 ¼ cups sweetened condensed milk – adds sweetness and creaminess.
- ¼ cup heavy cream – for an even smoother filling.
- 1 tablespoon lemon juice – to balance the richness.
- 1 teaspoon vanilla extract – adds a warm flavor.
- ½ teaspoon almond extract – complements the pistachios beautifully.
- 1 tablespoon matcha powder (optional) – for a vibrant green color that enhances the pistachio theme.
Feel free to make substitutions based on your dietary preferences. For example, you can use gluten-free graham crackers if needed or swap the condensed milk for a dairy-free alternative to suit a plant-based diet.
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). Grease a springform pan, and line the base with parchment paper for easy removal later.
In a medium bowl, combine 2 cups of graham cracker crumbs, ½ cup melted butter, and ¼ cup sugar. Stir until all the crumbs are evenly coated. Press this mixture firmly into the base of your prepared pan to create the crust. Pop it into the oven for 10 minutes, then remove and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
Now for the creamy heart of your cheesecake! In a food processor, pulse 1 cup of pistachios until finely chopped. This will go into your filling to give it that wonderful pistachio flavor.
In a large bowl, beat 16 oz of softened cream cheese until smooth and creamy. Add in 1 ¼ cups of sweetened condensed milk, ¼ cup of heavy cream, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract. If you’re looking for that extra green hue, mix in 1 tablespoon of matcha powder at this stage. Blend until everything is smooth and well combined.
Fold in the chopped pistachios, ensuring they are evenly distributed throughout the filling.
Step 3: Assemble and Bake
Pour the creamy pistachio filling onto your cooled crust. Use a spatula to smooth the top for an even surface.
Bake in the preheated oven for 45-50 minutes. You’ll know it’s done when the center is set but still slightly jiggly. Once baked, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight for best results.
Step 4: Garnish and Serve
Before serving, roughly chop the remaining ½ cup of pistachios and sprinkle them generously over the top of the cheesecake. This final touch adds a delightful crunch and makes the cheesecake even more visually appealing.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use room temperature ingredients: Make sure your cream cheese is softened before mixing. This ensures a smooth, lump-free filling.
- Refrigerate overnight: While it’s tempting to dive in after just a few hours, letting your cheesecake set overnight results in a firmer texture and a more pronounced flavor.
- Chop pistachios finely for the filling: The finely chopped pistachios blend seamlessly into the cheesecake, adding a subtle crunch and consistent flavor in every bite.
- Use matcha for color: The matcha powder is optional, but if you want your cheesecake to have that beautiful green hue reminiscent of pistachios, it’s a great natural option.