Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup powdered sugar
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- ¾ cup crushed pistachios
Instructions
- Prepare the crust by combining graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch springform pan.
- In a mixing bowl, beat cream cheese and ¾ cup powdered sugar until smooth. Add vanilla extract and mix well.
- Whip heavy cream until stiff peaks form and gently fold into the cream cheese mixture. Stir in crushed pistachios.
- Pour filling over the chilled crust and spread evenly. Refrigerate for at least 4 hours or overnight.
- Serve with additional crushed pistachios or a drizzle of chocolate syrup.
Notes
Always use room-temperature cream cheese for a smooth filling. For a firmer cheesecake, add a tablespoon of lemon juice to the mixture.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian