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Pistachio Cheesecake Recipe

Irresistible Pistachio Cheesecake Recipe for Guilt-Free Indulgence

Enjoy a creamy and guilt-free Pistachio Cheesecake Recipe that celebrates simplicity and Mediterranean flavors.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 8 hours
Total Time 9 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup cookie crumbs use digestive cookies or graham crackers as an alternative
  • 1/4 cup unsalted butter melted; coconut oil works for a dairy-free option
  • 1/4 teaspoon fine sea salt no substitutions recommended
  • 1/4 cup powdered sugar no substitutes suggested
For the Filling
  • 16 oz cream cheese room temperature for smooth mixing
  • 3/4 cup granulated sugar for a sugar-free version, use erythritol or stevia
  • 1 teaspoon vanilla extract no known substitutes available
  • 1/2 cup pistachio butter opt for high-quality store-bought or homemade
  • 1/2 cup sour cream Greek yogurt can serve as a substitute
  • 3 large eggs always use fresh and room temperature
  • 1 teaspoon lemon zest optional for brightening flavors

Equipment

  • food processor
  • 8-inch cake pan
  • Mixing bowl
  • electric mixer
  • Baking Dish

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C). In a food processor, combine cookie crumbs, melted butter, fine sea salt, and powdered sugar until resembling wet sand. Press into the bottom of an 8-inch cake pan. Bake for 10 minutes and cool completely.
Make the Filling
  1. Reduce oven temperature to 325°F (160°C). Blend cream cheese, granulated sugar, and a pinch of salt until smooth. Gradually mix in vanilla extract, pistachio butter, and sour cream until smooth.
Incorporate the Eggs
  1. Add eggs one at a time, blending slowly after each addition. If desired, fold in lemon zest.
Bake the Cheesecake
  1. Pour filling over the cooled crust, smoothing the surface. Place the cake pan in a larger baking dish filled with hot water. Bake for about 50 minutes or until edges are set and center jiggles slightly.
Cool and Chill
  1. Turn off the oven and let cheesecake cool inside for 30 minutes. Cool completely on the counter, then refrigerate for at least 8 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 6gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 21gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. Use a water bath to minimize cracking. Refrigerate for at least 8 hours for best flavor.

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