Description
Indulge in this creamy and smooth pistachio cheesecake topped with whipped cream and crunchy pistachios, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/2 cup melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 cup pistachio pudding mix
- 1 cup heavy cream
- 1/2 cup chopped pistachios (for topping)
Instructions
- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly.
- In a large bowl, combine the crushed graham crackers and melted butter. Stir until the mixture resembles wet sand, then press it firmly into the bottom of the springform pan.
- In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract using an electric mixer until smooth and fluffy.
- Add the eggs, one at a time, mixing well after each addition until fully incorporated.
- Gently stir in the pistachio pudding mix until evenly blended.
- Pour the cheesecake batter over the graham cracker crust in the springform pan, smoothing it with a spatula.
- Bake in the oven for 55-60 minutes, or until the center is set with a slight jiggle.
- Remove from the oven and let it cool to room temperature. Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Before serving, whip the heavy cream until stiff peaks form and spread it over the chilled cheesecake.
- Garnish with chopped pistachios before serving.
Notes
To store, wrap in plastic wrap in the refrigerator for up to 3 days. Can freeze individual slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 21g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg