Dreamy, Decadent Pistachio Cream Cheesecake

 

Ingredients:

- 1 ½ cups crushed pistachio cookies (about 25 cookies)

- ¼ cup unsalted butter, melted

- 3 (8-ounce) packages cream cheese, softened

- 1 cup granulated sugar

- 1 teaspoon vanilla extract

- ½ cup finely chopped roasted pistachios, plus more for

topping

- ¼ cup heavy cream

- 2 large eggs

Directions:

1. Preheat oven to 350°F (175°C). Combine crushed

cookies and melted butter; press firmly into the bottom of

a 9-inch springform pan.

2. In a large bowl, beat cream cheese, sugar, and vanilla

extract until smooth. Stir in chopped pistachios and

heavy cream.

3. Beat in eggs one at a time until just combined. Pour

filling over cookie crust.

4. Bake for 40-50 minutes, or until the center is set but

still slightly jiggly.

5. Let cool on a wire rack for 1 hour, then refrigerate for

at least 4 hours, or overnight.

6. Garnish with additional chopped pistachios before

serving.

Prep Time: 20 minutes

Cook/Chill Time: 300 minutes

Total Time: 320 minutes

Servings: 10