Ingredients
Scale
- 2 cups Graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 32 oz cream cheese, softened to room temperature
- 1 cup granulated sugar (for filling)
- 1 cup premium pistachio cream or paste
- 1 cup heavy cream
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup finely chopped roasted pistachios (for garnish)
- Optional: White chocolate drizzle for the top
Instructions
- Preheat your oven to 325°F (160°C). In a medium bowl, combine the Graham cracker crumbs, melted butter, and 1/4 cup of sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and one inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool completely while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and airy. Use a hand mixer or stand mixer on medium speed. Add the pistachio cream, vanilla extract, and salt. Continue mixing until the color is a uniform, beautiful green. Slowly pour in the heavy cream while mixing on low speed to ensure the batter remains thick and creamy.
- Add the eggs one at a time, beating on low speed just until each egg is incorporated. Do not overmix at this stage, as adding too much air can cause the cheesecake to crack during baking. Scrape down the sides of the bowl to ensure no streaks of plain cream cheese remain.
- Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. Bake for 60 to 70 minutes. The edges should be set, but the center should still have a slight jiggle.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for one hour; this slow cooling prevents cracks. Remove from the water bath and refrigerate for at least 6 hours, or ideally overnight. Once chilled, remove from the pan, top with crushed pistachios and an optional white chocolate drizzle before serving.
- Cook Time: 1 hour 30 minutes (plus 6 hours chilling time)