Description
Indulge in the rich flavors of this Pistachio Cheesecake with Almond Crust. Creamy pistachio filling atop a nutty almond crust, finished with a delightful topping of whipped cream and chopped pistachios.
Ingredients
Scale
For the crust:
- 1 1/2 cups almond flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
For the filling:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 (3.4-ounce) box instant pistachio pudding mix
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 cup finely chopped pistachios
For topping (optional):
- whipped cream and chopped pistachios
Instructions
- Preheat the oven: Preheat oven to 325°F (163°C).
- Prepare the crust: Mix almond flour, sugar, salt, and melted butter. Press into a greased 9-inch springform pan. Bake for 8–10 minutes, then cool.
- Make the filling: Beat cream cheese until smooth. Add sugar and pistachio pudding mix, beat until creamy. Add eggs one at a time, then stir in sour cream, vanilla, almond extract, and pistachios. Pour over crust.
- Bake: Bake for 45–55 minutes until set. Let rest in the oven for 1 hour before cooling and chilling for at least 4 hours.
- Top and serve: Add whipped cream and pistachios before serving if desired.
Notes
- For extra crunch, add chopped almonds to the crust.
- Pair with white chocolate drizzle or raspberry sauce for a delightful twist.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 18g
- Sodium: 190mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg
