Description

This creamy Pistachio Cheesecake with an almond crust combines the nutty flavors of pistachios and almonds for a luscious dessert. The rich cheesecake filling is enhanced with finely chopped pistachios and a hint of almond extract in the crust, baked to perfection and chilled for a smooth, dense texture. Perfect for special occasions or an indulgent treat.

Ingredients

Scale

For the Almond Crust:

1 1/2 cups almond flour
1/4 cup melted butter
2 tablespoons granulated sugar
1/2 teaspoon almond extract

For the Pistachio Cheesecake Filling:

16 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup shelled pistachios, finely chopped
Green food coloring (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to prevent sticking.
Make Almond Crust: In a bowl, combine almond flour, melted butter, sugar, and almond extract until the mixture becomes crumbly and evenly moistened.
Bake Crust: Press the crust mixture firmly into the base of the prepared pan. Bake for 10 to 12 minutes until set, then remove and cool completely to ensure it holds when the filling is added.
Mix Cream Cheese and Sugar: Beat the softened cream cheese and sugar until smooth, creating a creamy base for the filling.
Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to incorporate fully.
Add Remaining Filling Ingredients: Stir in the sour cream, all-purpose flour, and vanilla extract. Add green food coloring if you want a subtle pistachio hue.
Incorporate Pistachios and Pour Filling: Fold in finely chopped pistachios gently and pour the filling over the cooled almond crust in the pan.
Bake Cheesecake: Place the springform pan on a baking sheet and bake for 45 to 50 minutes. The edges should be set while the center still jiggles slightly, indicating perfect doneness.
Cool in Oven: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or overnight to fully set and develop flavors.
Optional Garnish: Before serving, garnish with additional chopped pistachios for extra texture and visual appeal.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the filling.
Using a springform pan facilitates easy removal and presentation of the cheesecake.
Green food coloring is optional; omit if you prefer a natural appearance.
Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
Chilling overnight improves texture and flavor integration.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American