Description
Silky pistachio delight cheesecake bars blend Mediterranean elegance with creamy indulgence. Rich layers of nutty sweetness and smooth cream cheese create a luxurious dessert experience you’ll savor with each delectable bite.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups (190 grams) graham cracker crumbs
- 6 tablespoons (85 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
- 1/4 teaspoon salt
Main Filling Ingredients:
- 2 cups (250 grams) pistachios, shelled and unsalted
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) sour cream
- 4 large eggs
- 1/2 cup (120 grams) pistachio paste
Finishing Ingredients:
- 2 teaspoons pure vanilla extract
- Green food coloring (optional)
- 1/4 cup (30 grams) confectioners’ sugar
- Whole pistachios for garnish
- Edible silver leaf for decoration (optional)
Instructions
- Prepare a 9-inch square baking pan by lining with parchment paper, ensuring overhang for easy removal.
- Crush graham crackers into fine crumbs and blend with melted butter, sugar, and salt until thoroughly combined.
- Press the crumb mixture firmly and evenly into the prepared pan, creating a compact base.
- Bake the crust at 325°F for 10 minutes until lightly golden, then remove and allow to cool completely.
- Pulse pistachios in a food processor until finely ground, creating a vibrant green powder.
- In a large mixing bowl, whip cream cheese and sugar until silky smooth, ensuring no lumps remain.
- Incorporate sour cream gradually, then add eggs one at a time, mixing gently after each addition.
- Stir in vanilla extract and optional green food coloring to enhance the pistachio aesthetic.
- Gently fold ground pistachios into the cheesecake batter, distributing evenly throughout the mixture.
- Pour the batter over the cooled crust, spreading carefully to create an even layer.
- Bake for 40-45 minutes at 325°F, watching for a slightly jiggly center that indicates perfect doneness.
- Remove from oven and let cool at room temperature for 1 hour.
- Refrigerate for minimum 4 hours to allow complete setting and flavor development.
- Prepare topping by blending pistachio paste with confectioners’ sugar until smooth and spreadable.
- Spread topping evenly over chilled cheesecake.
- Garnish with whole pistachios and delicate silver leaf just before serving.
Notes
- Adjust pistachio intensity by controlling the amount of ground nuts, allowing personalized flavor depth.
- Prevent cracks by avoiding overmixing cream cheese and baking in a water bath for gentle, even heat distribution.
- Create gluten-free version by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter and consistent texture.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 267 kcal
- Sugar: 14 g
- Sodium: 127 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 80 mg