Pistachio Cheesecake

5 from 1 vote

This pistachio cheesecake is super creamy, rich, packed with so much pistachio goodness, and super easy to make.

Prep Time5

Refrigerate5

Total Time5 5

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 826kcal

Author: Radwa

Make the crust: Line an 23 cm springform pan with parchment paper. Add the biscuits and pistachios to the food processor and beat until they become crumbs.
Transfer the crumb mixture into a mixing bowl, add the melted butter and mix well until combined.
Press the mixture into the bottom of the springform pan and refrigerate until the filling is finished.
Make the cheesecake filling: Add the cream cheese, vanilla extract and pistachio cream spread in a mixing bowl and whisk with the electric mixer until smooth.
In another bowl, add the heavy cream and icing sugar and whisk with the electric mixer or stand mixer until a stiff peak forms (DON'T OVERMIX).
Fold the whipped cream into the cream cheese mixture, then fold in the crushed pistachios.
Equally, spread the filling on top of the base and put it in the fridge for at least 5 hours (I keep them overnight).
Decorate the cheesecake: Sprinkle the crushed pistachios all around the edges of the cheesecake.
Remove it from the springform pan and transfer it to a serving plate. Serve!

Use cream cheese at room temperature to prevent lumps in the cheesecake filling.
If you don't have a food processor, put the biscuits and pistachios in a ziplock bag and beat them with a rolling pin until they become crumbs.