This Pistachio Sour Cream Cheesecake is a rich, creamy dessert that combines the smooth texture of classic cheesecake with the distinctive nutty flavor of pistachios. With a vanilla wafer and pistachio crust, a silky pistachio-infused filling, and a sour cream topping, each layer of this cheesecake offers a unique and delicious experience. This elegant dessert is ideal for special occasions or whenever you want to impress with a stunningly flavorful treat.
Ingredients
For the Crust
- 8 ounces (200 g) vanilla wafer cookies
- 5 tablespoons (50 g) pistachio flour or very finely ground pistachios
- 2 tablespoons (24 g) brown sugar
- Pinch of salt
- 5 tablespoons (70 g) butter, melted
For the Filling
- 16 ounces (454 g) full-fat cream cheese, at room temperature
- 2/3 cup (133 g) granulated sugar
- 1 teaspoon fine sea salt (reduce to 1/2 teaspoon if using salted pistachio butter)
- 3 tablespoons (22 g) all-purpose flour
- 4 large eggs, at room temperature
- 2/3 cup (160 g) sour cream, at room temperature
- 2/3 cup (170 g) pistachio butter
- 1 1/2 teaspoons pistachio extract
- Green food coloring, optional (for a vibrant pistachio color)
For the Topping
- 1 cup (240 g) sour cream
- 1/4 cup (50 g) granulated sugar
- Pinch of fine sea salt
- Chopped pistachios, for garnish
Instructions
- Prepare the Crust
Preheat your oven to 350°F (175°C). In a food processor, pulse the vanilla wafer cookies until they are finely crushed. Add the pistachio flour (or ground pistachios), brown sugar, and salt, and pulse a few more times to blend everything together. Pour in the melted butter and pulse until the mixture has a texture similar to damp sand. - Form and Bake the Crust
Firmly press the crust mixture into the base of a 9-inch springform pan, ensuring it’s evenly distributed. Bake for 10 minutes, then take it out of the oven and let it cool as you prepare the filling. - Make the Filling
In a large bowl, beat the cream cheese until it reaches a smooth, creamy consistency. Add the granulated sugar, sea salt, and flour, and mix until fully combined. Add the eggs one at a time, mixing briefly after each addition to avoid overbeating. Stir in the sour cream, pistachio butter, and pistachio extract until smooth. For a brighter green hue, you can incorporate a few drops of green food coloring and mix until the color is evenly blended. - Bake the Cheesecake
Carefully pour the filling onto the cooled crust and use a spatula to smooth the surface. Set the springform pan on a baking sheet, then bake in the preheated oven for 55-65 minutes, or until the edges are firm and the center has a gentle jiggle. Turn off the oven, slightly crack the door, and allow the cheesecake to cool in the oven for an hour. This gradual cooling process helps minimize cracks. - Prepare the Topping
While the cheesecake is cooling, mix the sour cream, sugar, and a pinch of salt in a small bowl until smooth. Once the cheesecake has cooled in the oven, spread the sour cream mixture evenly over the top. - Chill and Garnish
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully. Before serving, garnish with chopped pistachios for an extra pop of flavor and color. - Serve
Gently release the cheesecake from the springform pan and cut it into slices. Savor every bite of this rich, nutty, and wonderfully distinctive dessert!
Conclusion
This Pistachio Sour Cream Cheesecake is a luxurious treat that brings together the rich flavors of pistachio and cream cheese in every bite. With its nutty crust, smooth pistachio filling, and tangy sour cream topping, it’s a dessert that will wow guests and leave everyone craving more. Perfect for any celebration or simply for indulging, this cheesecake is a must-try for pistachio lovers!