Servings: 8-10
Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 4-6 hours or overnight
Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs (about 12 full crackers)
- ⅓ cup melted unsalted butter
- ¼ cup granulated sugar
Filling:
- 1 cup shelled unsalted pistachios
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup all-purpose flour
- ½ cup sour cream
- ½ cup heavy cream
Topping (optional):
- ½ cup chopped pistachios for garnish
- Whipped cream
Instructions:
- Prepare the Crust
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.
- Prepare the Filling
- Pulse the pistachios in a food processor until they are finely ground. Be careful not to over-process, as they can turn into a paste.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
- Stir in the flour, ground pistachios, sour cream, and heavy cream until fully incorporated.
- Bake the Cheesecake
- Pour the filling over the crust in the springform pan. Tap the pan gently on the counter to release any air bubbles.
- Place the pan on a baking sheet and bake for 1 hour or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake sit inside for 30 minutes.
- Remove from the oven and let it cool to room temperature, then refrigerate for 4-6 hours or overnight for best results.
- Serve
- Before serving, run a knife around the edge of the pan to loosen the cheesecake and remove the sides of the springform pan.
- Top with whipped cream and chopped pistachios, if desired, and enjoy!