Ingredients
For Crust:
– 8 ounces / 200 g vanilla wafer cookies
– 5 tablespoons / 50 g pistachio flour or finely ground pistachios
– 2 tablespoons / 24 g brown sugar
– Pinch of salt
– 5 tablespoons / 70 g butter, melted For Filling:
– 16 ounces / 454 g full-fat cream cheese, at room temperature
– ⅔ 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
– ⅔ cup / 160 g sour cream, at room temperature
– ⅔ cup / 170 g pistachio butter
– 1 ½ teaspoons pistachio extract
– Green food coloring (optional) For Topping:
– 1 cup / 240 g sour cream
– ¼ cup / 50 g granulated sugar
– Pinch of fine sea salt
– Chopped pistachios, for garnish
Instructions
1. Preheat oven to 350°F (175°C). Butter an 8-inch cheesecake pan and line the bottom with parchment paper.
2. In a food processor, pulse pistachios until finely ground. Add cookies, sugar, and salt; pulse until crumbly. Mix in melted butter and press into the bottom and sides of the pan. Bake for 10 minutes and let cool.
3. Lower oven temperature to 325°F (160°C).
4. In a mixer, blend cream cheese and sugar until smooth. Add salt and flour, then mix in eggs two at a time. Incorporate sour cream, pistachio butter, and extract until well combined. Add food coloring if desired.
5. Pour the filling into the cooled crust. Bake for 50-60 minutes until edges are puffed and center is slightly jiggly.
6. Mix sour cream and sugar until smooth. Pour over the cheesecake and bake for an additional 5-8 minutes until set.
7. Cool to room temperature, then refrigerate for at least 3 hours or overnight. Garnish with chopped pistachios before serving.
PREP TIME & NUTRITION:
Prep Time: 30 minutes, Servings: 12, Calories: 350, Net Carbs: 25g, Fats: 25g, Protein: 6g