Ingredients
- 16 oz. cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 cup finely ground pistachios, roasted and unsalted
- 1 teaspoon vanilla extract
- 1 ½ cups crushed graham crackers
- ½ cup butter, melted
- ¼ cup granulated sugar (for crust)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, combine crushed graham crackers, melted butter, and sugar. Press tightly into the bottom of a springform pan. Bake for 10 minutes until golden and let it cool.
- Beat the softened cream cheese in a large mixing bowl until smooth. Gradually add sugar and continue mixing until creamy.
- Incorporate eggs one at a time, mixing well after each addition. Stir in sour cream, ground pistachios, and vanilla extract until only a few streaks remain.
- Pour the filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for about 50-60 minutes until edges are set, and the center remains slightly wobbly.
- Cool the cheesecake in the oven with the door slightly cracked for an hour. Refrigerate for at least 4 hours or overnight for best results.
- Garnish with additional crushed pistachios and a dollop of whipped cream before serving.
Notes
To prevent cracking, ensure you cool the cheesecake slowly in the oven after baking. Consider using a water bath for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian