Description
Delicious and creamy gluten-free pistachio cheesecake with a rich flavor, perfect for special occasions.
Ingredients
Scale
- 2 cups gluten free graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup pistachios, shelled and chopped
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325°F (160°C).
- Combine gluten free graham cracker crumbs with melted butter and chopped pistachios in a bowl. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- Beat the cream cheese and sugar in a large mixing bowl until smooth.
- Add in the vanilla extract and mix well.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and heavy cream until combined.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for about 50-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours before serving. Optionally, top with whipped cream and additional pistachios.
Notes
Ensure cream cheese is softened before mixing to ease blending. Avoid skipping the cooling step to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg