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Pistachio Cheesecake with Almond Crust Recipe

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4.1 from 70 reviews

  • Author: Emma
  • Total Time: 1 hour 20 minutes plus cooling and chilling time
  • Yield: 12 servings 1x

Description

This Pistachio Cheesecake with Almond Crust is a creamy, nutty dessert featuring a rich pistachio-infused cream cheese filling atop a buttery almond flour crust. Perfectly baked to a smooth and luscious texture, this cheesecake is subtly enhanced with almond extract and a hint of vanilla, making it an elegant treat for special occasions or gatherings.

Ingredients

Scale

For the almond crust:

  • 1 1/2 cups almond flour
  • 1/4 cup melted butter
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon almond extract

For the pistachio cheesecake filling:

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup shelled pistachios, finely chopped
  • Green food coloring (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to prevent the crust from sticking during baking.
  2. Make almond crust: In a mixing bowl, combine almond flour, melted butter, granulated sugar, and almond extract until the mixture is crumbly but holds together when pressed.
  3. Form and bake crust: Press the crust mixture evenly into the base of the prepared springform pan. Bake for 10–12 minutes until lightly golden. Remove and allow it to cool completely before adding the filling.
  4. Beat cream cheese and sugar: In a large bowl, beat softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain.
  5. Add eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth batter.
  6. Mix in remaining filling ingredients: Stir in sour cream, all-purpose flour, and vanilla extract until fully combined. If desired, add green food coloring to intensify the pistachio theme.
  7. Fold in pistachios and pour: Gently fold the finely chopped pistachios into the filling mixture, then pour it over the cooled almond crust, smoothing the top.
  8. Bake cheesecake: Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 45–50 minutes, until the edges are set but the center still jiggles slightly when shaken.
  9. Cool in oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 1 hour to prevent cracking and achieve optimal texture.
  10. Chill: Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to fully set.
  11. Garnish and serve: Optionally, garnish with extra chopped pistachios before slicing and serving for added crunch and visual appeal.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
  • Using a springform pan makes removing the cheesecake easier without damaging the crust.
  • Green food coloring is entirely optional but enhances the visual appeal to highlight the pistachio flavor.
  • Allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.
  • Chilling the cheesecake overnight improves its texture and flavor melding.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://therecipeshome.com/pistachio-cheesecake-with-almond-crust-recipe/