Description
A silky vanilla bean cheesecake infused with nutty pistachios and layered over a golden graham cracker crust. Each slice is rich, creamy, and finished with a delicate crunch.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 whole vanilla bean, seeds scraped
- 1 cup sour cream
- 3 large eggs
- ¾ cup pistachios, shelled and finely chopped
- ½ cup heavy cream
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C). Prepare a kettle of hot water for the water bath.
- Mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese until smooth. Add sugar and vanilla bean seeds, mixing well.
- Blend in eggs one at a time, then add sour cream, heavy cream, salt, and pistachios.
- Wrap the springform pan in foil and place into a larger roasting pan. Pour the filling over the crust and smooth the top.
- Pour hot water into the roasting pan to reach halfway up the sides. Bake for 55–65 minutes until set with a slight jiggle in the center.
- Turn off the oven, crack the door, and let sit for 1 hour. Then refrigerate overnight.
- Before serving, garnish with additional chopped pistachios.
Notes
- Use room-temperature ingredients for a smoother batter.
- Don’t skip the water bath to avoid cracks.
- Let chill overnight for best texture.
- Toast pistachios briefly to enhance their flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 190mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
Keywords: vanilla bean cheesecake, pistachio dessert, easy cheesecake recipe, baked cheesecake