Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup pistachio paste
1 cup heavy cream
1/2 cup shelled pistachios, chopped
Instructions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Combine graham cracker crumbs and melted butter. Press mixture into the bottom of the pan.
Beat cream cheese and sugar until smooth. Mix in vanilla extract.
Add eggs one at a time, beating well after each addition.
Blend in pistachio paste until fully incorporated.
Pour batter over the crust. Smooth the top with a spatula.
Bake for 55-60 minutes or until the center is set. Let cool completely before refrigerating for at least 4 hours.
Whip heavy cream until stiff peaks form. Spread over the chilled cheesecake.
Garnish with chopped pistachios before serving.
Notes:
For extra flavor, toast the chopped pistachios before adding them as a garnish.
Prep Time: