Pistachio Cheesecake Delight - Vegetarian
The Pistachio Cheesecake Delight brings an energizing twist to the classic cheesecake. With a velvety cream cheese foundation and a vibrant green pistachio layer, this dessert captures both the eye and the palate. A buttery graham cracker crust anchors every slice with a satisfying crunch, while a generous sprinkle of chopped pistachios on top adds a delightful texture.
Ingrédients
- 1 and and 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 tablespoons sugar
- 4 packages packages (8 oz each) cream cheese, softened
- 1 and and 1/2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup shelled pistachios, grounded
- 1/4 cup heavy cream
- 1 cup whole milk
- 1 package package (3.4 oz) instant pistachio pudding mix
- 1/4 cup chopped pistachios for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese and 1 and 1/2 cups of sugar until smooth. Add eggs one at a time, beating well after each addition.
- Add the vanilla extract and grounded pistachios, and mix until well combined.
- Pour the mixture into the crust and bake for 55-60 minutes or until the center is almost set.
- Remove the cheesecake from the oven and allow it to cool completely. Then refrigerate for at least 4 hours.
- In a bowl, whisk together the heavy cream, whole milk, and instant pistachio pudding mix until thickened.
- Spread the pistachio topping over the chilled cheesecake.
- Garnish with chopped pistachios before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 450kcal | Carbohydrates: 40g | Protéines: 9g | Fat: 30g | Sucre: 30g
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