Description
Indulge in the luxurious texture of this Middle Eastern Pistachio Cream Cheesecake, where the creamy, velvety filling melts in your mouth, complemented by the nutty crunch of roasted pistachios. Each bite offers a harmonious blend of sweet and savory flavors, with a hint of cardamom that transports you to a bustling bazaar.
Ingredients
Scale
- Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ cup pistachio paste
- ½ tsp ground cardamom
- Topping:
- ½ cup crushed pistachios
- 2 tbsp honey
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove and let cool.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Add heavy cream, vanilla extract, pistachio paste, and ground cardamom. Beat until the mixture is thick and fluffy, about 3-5 minutes.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until set.
- Before serving, top with crushed pistachios and drizzle with honey.
Notes
- This cheesecake can be made up to 2 days in advance and stored in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For a nut-free version, substitute the pistachio paste with almond or sunflower seed butter.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: desserts
- Method: baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 350
- Sugar: 25 grams
- Sodium: 200 milligrams
- Fat: 25 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 80 milligrams
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