Pistachio Praline Cheesecake (& Pistachio Crust)
My Pistachio cheesecake goes far beyond the classic. Creamy, rich cheesecake sirs on a pistachio crust and is infused with pistachio praline (caramel paste) adding a deep caramelized notes for an irresistibly nutty, luxurious dessert.
Servings 12 slices
Ingredients
For the Pistachio Crust
- 1 Cup (140g) Graham crackers Crumbs
- 1/2 Cup (75g) Ground pistachios
- 4 Tablespoons (55g) Unsalted melted butter
- 2 Tablespoons (25g) Granulated sugar
For the Filling
- 1 Cup (300g) Pistachio praline, or pistachio cream
- 3 Cups (670g) Cream cheese, at room temperature Three blocks
- 1 Cup (200g) Granulated sugar
- 3 Tablespoons (27g) Cornstarch
- 1 Cup (240ml) Heavy Cream (or sour cream)
- 4 Large Eggs, at room temperature
- 1 teaspoon Vanilla extract
Instructions
Make the crust
- Preheat your oven to 350F (180C).
- Mix the cookie crumbs (140g), ground pistachios (75g), melted butter (55g) and sugar (25g) together.
- Press the mixture into the bottom and sides of the an 8-inch springform pan.
- Bake for 15 minutes over the middle oven rack.
During baking the crust might puff, this is normal and happens because the space between the ground pistachios adds a lot of air, and that space expands during baking. Just press it down with the back of a spoon as soon as you take it out of the oven.
Make the filling
- Reduce the oven temperature to 320F (160C).
- In a large bowl cream the cream cheese (670g) until smooth.
- In a separate bowl, mix the sugar (200g) and cornstarch (27g) then mix it into the cream cheese.
- Mix in the pistachio praline (300g). Use a rubber spatula to scrape the bottom and sides of the bowl.
- Mix in the heavy cream (240g).
- Add the eggs (total 4), one at a time, waiting for the egg to fully incorporate before adding the next. Scrape the sides and bottom of the bowl.
- Mix in the vanilla extract (1 teaspoon).
- Pour the filling over the crust and bang the pan over your kitchen counter to release any air.
- Cover the top of the cake with aluminum foil (should not touch the filling), then make 2-3 holes in it.
- Place the pan in a 9x13-inch brownie pan.
- Pour hot water into the 9x13 pan until it reaches half the height of the cheesecake pan.
- Bake for 60-70 minutes, until the sides of the cake are set, but the center jiggles.
- Turn the oven off, close the door and allow the cake to cool in the oven for 2-3 (preferably 5) hours.
- Remove from the oven, and refrigerate for a few hour until it chills completely.