This Pistachio Cheesecake is a delightful holiday dessert. Thick, creamy cheesecake studded with pistachio flavor throughout the filling and crust. Top with cherries to make it extra festive.
Course Dessert
Cuisine American
Keyword pistachio cheesecake
Prep Time 30 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Chill Time 8 hourshours
Total Time 9 hourshours45 minutesminutes
Servings 8servings
Author Meg's Everyday Indulgence
Equipment
Springform pan
Ingredients
For the Crust:
1/2cup shelled pistachios
1 1/2cupsgraham cracker crumbs
2Tbsp.granulated sugar
8Tbsp.butter, melted
For the Cheesecake Filling:
24 oz.cream cheese, room temperature
1/2cupgranulated sugar
13.4 oz.package instant pistachio pudding mix
2largeeggs, room temperature
2tsp.vanilla extract
1/4tsp.almond extract
1/3cupheavy cream, room temperature
Instructions
Preheat oven to 325 degrees F. For the crust, remove the bottom of the 9-inch springform pan and wrap tightly in aluminum foil. Assemble springform pan and set aside. Add pistachios to a food processor and pulse until you have fine crumbs. Add to a large bowl. Add graham cracker crumbs, sugar and melted butter to the bowl and mix well. Add to springform pan and press evenely on the bottom and up the sides. Using a drinking glass to press down the crumbs will help make it even. Place in the freezer for 15 minutes while you are preparing the filling.
Add cream cheese to the bowl of a stand mixer. Cream until smooth. Add sugar and pistachio pudding mix powder to the cream cheese and mix until well combined. Scrape down the sides of the bowl. Add eggs, one at a time, mixing well inbetween additions. Scrape sides again and add vanilla extract, almond extract and heavy cream. Mix until just combined.
Remove crust from freezer and pour in the filling. Carefully spread evenly in the crust. Bake for an hour and 15 minutes. Check at an hour and cover lightly with foil if it's starting to get golden. Remove from the oven and cool to room temperature on the countertop. Cover and refrigerate overnight.