Pistachio Swirl Cheesecake
This Pistachio Cheesecake blends rich, creamy cheesecake with delicate pistachio swirls for a nutty twist on a classic dessert. Set on a buttery graham cracker crust, it’s as beautiful as it is delicious—perfect for any special occasion or sweet craving.
Ingredients
Crust
2 Cups graham cracker crumbs
3/4 Cups crushed pistachios
10 Tbsp melted unsalted butter
3 Tbsp sugar
Cheesecake
24 oz cream cheese
1 Cup vanilla yogurt
2 Tbsp heavy whipping cream
3 Eggland's Best eggs, large
1 1/2 Tsp vanilla extract
1/2 Cup pistachio cream
1/4 Cup crushed pistachios
Preparation
- Let all wet ingredients reach room temperature before starting the cheesecake.
- Set oven to 325°F. Coat a 9" Springform pan with nonstick spray and line bottom with parchment.
- Combine graham cracker crumbs, crushed pistachios, sugar, and melted butter in a bowl until mixed. Press mixture evenly on bottom and sides of pan. Bake 8 minutes, then let cool while preparing filling.
- Before making the cheesecake batter, place a deep baking dish with hot water on middle rack (cheesecake will go on top rack - water creates steam only, not a water bath).
- In a separate bow, beat cream cheese and sugar with mixer on medium-high for 3-4 minutes until smooth.
- Add eggs one at a time on low speed until mostly combined, then beat on medium-high for 30 seconds until fully incorporated.
- Mix in yogurt, heavy cream, and vanilla on medium-high until blended.
- Pour batter into prepared crust.
- Drop 1/2 Tbsp dollops of pistachio cream across top and swirl with spoon to create pattern.
- Carefully place pan on top rack and bake 55 minutes.
- Once the timer is up, turn off the oven and open the oven door a bit. Allow the cheesecake to sit in the for 55 more minutes so that it can slowly come to room temperature to prevent cracking.
- Allow the cheesecake to sit on a cooling rack 30 minutes. Next, carefully wrap pan in plastic and refrigerate 4-6 hours.
- Carefully remove cheesecake from springform pan.
- Sprinkle 1/4 cup crushed pistachios around edges.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 300 |
| Fat | 33g |
| Saturated Fat | 19g |
| Cholesterol | 139mg |
| Sodium | 397mg |
| Carbohydrates | 31g |
| Dietary Fiber | 0.9g |
| Protein | 8.1g |
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