Description
This Pistachio Cheesecake with Almond Crust is a luscious and creamy dessert featuring a nutty almond flour crust and a smooth pistachio-flavored filling. Perfectly balanced with flavors of vanilla and almond extracts, this cheesecake is ideal for holidays or special occasions. The optional crunchy topping adds texture and visual appeal, making it a crowd-pleaser for any dessert lover.
Ingredients
Scale
For the crust:
- 1 1/2 cups almond flour
- 3 tablespoons melted unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
For the filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 (3.4 oz) package instant pistachio pudding mix
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For topping (optional):
- Whipped cream
- Chopped pistachios
- Crushed almond cookies
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a mixing bowl, combine almond flour, melted butter, sugar, and salt until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and pistachio pudding mix, beating until well combined. Add the eggs one at a time, beating after each addition and scraping down the sides of the bowl to ensure an even mixture. Incorporate sour cream, milk, vanilla extract, and almond extract, beating until the filling is smooth and homogenous.
- Bake the cheesecake: Pour the prepared filling over the cooled almond crust, spreading it evenly to smooth the top. Place the springform pan into the preheated oven and bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. Once baked, turn off the oven, crack open the door, and allow the cheesecake to cool slowly inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven after cooling and refrigerate it for at least 4 hours, preferably overnight, to allow it to set completely and develop full flavor.
- Add toppings and serve: Before serving, top the cheesecake with whipped cream, chopped pistachios, and crushed almond cookies if desired for added texture and delicious garnish. Slice and enjoy your creamy pistachio cheesecake!
Notes
- For a nut-free alternative, replace the almond crust with a traditional graham cracker crust.
- Using a water bath during baking can yield an extra-smooth texture and reduce cracking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 23g
- Sodium: 240mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 115mg
