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.
Servings 8 servings
For the Crust:
- 1/2 cup shelled pistachios
- 1 1/2 cups graham cracker crumbs
- 2 Tbsp. granulated sugar
- 8 Tbsp. butter, melted
For the Cheesecake Filling:
- 24 oz. cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 3.4 oz. package instant pistachio pudding mix
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/3 cup heavy cream, room temperature
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.