Prepare your taste buds for the ultimate indulgence with the best Pistachio Cheesecake recipe ever! This creamy, dreamy cheesecake combines the rich, nutty flavor of pistachios with a luscious, velvety filling, all atop a perfectly buttery crust. Whether you're impressing guests or treating yourself, this show-stopping dessert is guaranteed to delight and satisfy. Dive into a slice of pure pistachio perfection and let the flavor adventure begin!

INGREDIENTS

Crust

• 8 oz graham crackers, crushed
• 1/2 cup butter, melted
• 1 tbsp
• Peppertux Unsweetened Pistachio Butter
• Peppertux Original Pistachio Butter OR
• Peppertux Pistachio Cream

Pistachio Filling

• 2 bricks cream cheese (16 oz), softened
• 1 cup
• Peppertux Unsweetened Pistachio Butter + 2/3 cup sugar
• Peppertux Original Pistachio Butter + 1/2 cup sugar OR
• Peppertux Pistachio Cream + 1/2 cup sugar
• 3 eggs
• 1 cup sour cream
• Optional: 1/4 cup chopped pistachios (if you want your cheesecake to have a little bit of a crunch)
• 1 tsp vanilla extract
• Salt to taste

Garnish (Optional)

• 1/4 cup Peppertux Pistachio Cream
• Handful of chopped pistachios
• Fruit (berries)

INSTRUCTIONS

• Preheat the oven to 350 degrees Fahrenheit and set aside. Grease 8” round cake pan with butter and set aside.
• In a food processor, pulse crackers, butter and Peppertux Pistachio Cream until well combined.
• Press crumbs on the bottom (and sides) of the pan and bake the crust for 10 minutes.
• Lower the oven to 325 degrees Fahrenheit.
• Using a handheld mixer or stand mixer, whisk softened butter with Peppertux Pistachio Butter or Pistachio Cream and sugar until well combined.
• Add in eggs one at a time, then add sour cream, vanilla extract and salt (+ chopped pistachios if desired).
• Fully wrap aluminum foil on the outside of the cake pan to prevent water from going inside the pan when it is submerged in a water bath.
• Pour pistachio cheesecake batter into the cake pan, on top of the graham crust. Place cake pan on top of a larger baking tray and pour water on the baking tray to make a water bath for the cheesecake.
• Insert the tray with the cake pan into the oven and bake for 50-60 minutes, or until the cheesecake is set on the sides but a little jiggly in the center. Remove from the oven and let cool.
• Spread Peppertux Pistachio Cream (or butter) on top of the cake, sprinkle chopped pistachios on the outskirts of the cake and garnish with fruit.
• Refrigerate the pistachio cheesecake overnight and enjoy the next day!