Pistachio Cheesecake Recipe

If you adore pistachios, you simply have to give this pistachio cheesecake recipe a try. It's hands down one of the most incredible cheesecakes I've ever whipped up - rich, visually stunning, and incredibly scrumptious.

Here's a delicious recipe for pistachio cheesecake that you can try:

**Ingredients:**

For the crust:
- 1 1/2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup melted butter

For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shelled pistachios, finely chopped
- Green food coloring (optional)

For the topping:
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract

**Instructions:**

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray.

2. In a mixing bowl, combine the crushed graham crackers, 1/4 cup granulated sugar, and melted butter. Mix until well combined.

3. Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon or a flat-bottomed glass to press it down firmly.

4. In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar together until smooth and creamy.

5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

6. Fold in the chopped pistachios and green food coloring (if using), until evenly distributed throughout the batter.

7. Pour the cheesecake batter over the crust in the springform pan. Use a spatula to smooth the top.

8. Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the edges are set but the center still jiggles slightly when shaken.

9. While the cheesecake is baking, prepare the topping by mixing together the sour cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract.

10. After the cheesecake has baked, remove it from the oven and spread the sour cream topping evenly over the surface.

11. Return the cheesecake to the oven and bake for an additional 10 minutes.

12. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.

13. Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. Release the sides of the pan and transfer the cheesecake to a serving plate.

14. Slice and serve the pistachio cheesecake chilled. Enjoy!