A simple yet stunning dessert, sure to be the talk of the dessert table. Elegant Pistachio Delight Cheesecake Bars
Ingredients:
1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1/4 cup granulated sugar
1/4 tsp salt
2 cups pistachios, shelled and unsalted
16 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs
2 tsp pure vanilla extract
Green food coloring (optional)
For the topping:
1/2 cup pistachio paste
1/4 cup confectioners’ sugar
Whole pistachios for garnish
Edible silver leaf for decoration (optional)
Directions:
Preheat oven to 325°F (163°C).
Combine graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of a lined 9-inch square baking pan.
Bake crust for 10 minutes. Remove from oven and let cool.
Finely grind 2 cups of pistachios and set aside.
Beat cream cheese and sugar until smooth. Add sour cream, then eggs one at a time, followed by vanilla extract. If desired, add green food coloring to reach your preferred hue.
Fold in ground pistachios and pour over crust. Bake for 40-45 minutes until set but slightly wobbly in the center.
Let cool, then chill for at least 4 hours.
For the topping, mix pistachio paste and confectioners’ sugar until smooth. Spread over the chilled cheesecake.
Garnish with whole pistachios and silver leaf before serving.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 75 minutes plus chilling | Kcal: 480 | Servings: 12 bars
Elegant Pistachio Delight Cheesecake Bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 cups pistachios shelled and unsalted
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 tsp pure vanilla extract
- Green food coloring optional
For the topping:
- 1/2 cup pistachio paste
- 1/4 cup confectioners’ sugar
- Whole pistachios for garnish
- Edible silver leaf for decoration optional
Instructions
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of a lined 9-inch square baking pan.
- Bake crust for 10 minutes. Remove from oven and let cool.
- Finely grind 2 cups of pistachios and set aside.
- Beat cream cheese and sugar until smooth. Add sour cream, then eggs one at a time, followed by vanilla extract. If desired, add green food coloring to reach your preferred hue.
- Fold in ground pistachios and pour over crust. Bake for 40-45 minutes until set but slightly wobbly in the center.
- Let cool, then chill for at least 4 hours.
- For the topping, mix pistachio paste and confectioners’ sugar until smooth. Spread over the chilled cheesecake.
- Garnish with whole pistachios and silver leaf before serving.
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