Pistachio Cheesecake Recipe
Make Pistachio Cheesecake Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- 2
Press into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan. Ensure it is evenly distributed and compact.
- 3
Pre-bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes, then remove from the oven and allow to cool slightly.
Filling Preparation
- 4
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.
- 6
Mix in Pudding and Vanilla
Add the pistachio pudding mix and vanilla extract. Mix until well combined and the mixture is smooth.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 8
Pour into Crust
Pour the cheesecake filling into the pre-baked crust, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly.
- 10
Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
- 11
Serve
Before serving, top with chopped pistachios for garnish.
