Gluten-Free Pistachio Cheesecake

Indulge in the creamy, nutty decadence of this Gluten-Free Pistachio Cheesecake—a dessert that’s as stunning as it is delicious. This recipe combines a buttery gluten-free graham cracker and pistachio crust with a rich, velvety pistachio cheesecake filling, lightly sweetened and infused with real pistachio paste for an authentic flavor. Topped with a sprinkle of chopped pistachios for added texture, this dessert is ideal for gluten-free diets without sacrificing indulgence. Perfectly balanced with hints of vanilla and a tender, slightly tangy cream cheese base, this cheesecake is baked to perfection and chilled for a flawless slice every time. Whether it's a special celebration or a simple weekend treat, this gluten-free pistachio cheesecake is guaranteed to wow your guests.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 10

Ingredients

• 180 grams Gluten-free graham crackers
• 100 grams Unsalted pistachios (shelled)
• 100 grams Unsalted butter
• 680 grams Cream cheese
• 150 grams Granulated sugar
• 120 ml Sour cream
• 3 units Large eggs
• 2 teaspoons Pure vanilla extract
• 30 grams Pistachio paste
• 1 tablespoon Cornstarch
• 0.25 teaspoon Salt

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 3

In a food processor, combine the gluten-free graham crackers and 50 grams of pistachios and pulse until finely ground.

Step 4

Melt the unsalted butter and add it to the graham cracker and pistachio mixture. Pulse until the mixture resembles wet sand.

Step 5

Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let it cool.

Step 6

In a large bowl, beat the cream cheese and granulated sugar together until creamy and smooth.

Step 7

Add in the sour cream, and beat until combined.

Step 8

Add the eggs one at a time, beating well after each addition.

Step 9

Mix in the vanilla extract, pistachio paste, cornstarch, and salt until the mixture is smooth and well combined.

Step 10

Fold in the remaining 50 grams of roughly chopped pistachios.

Step 11

Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.

Step 12

Bake the cheesecake for about 50-60 minutes, or until the edges are set but the center jiggles slightly.

Step 13

Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.

Step 14

Remove the cheesecake from the oven and let it cool to room temperature.

Step 15

Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before slicing and serving.

Nutrition Facts

Serving size	1528.2 grams (1528.2g)

Amount per serving	% Daily Value*
Calories	5677

Total Fat 441.90g	567%
Saturated Fat 220.70g	1104%
Polyunsaturated Fat 10.10g
Cholesterol 1526mg	509%
Sodium 3903mg	170%
Total Carbohydrate 371.60g	135%
Dietary Fiber 19.70g	70%
Total Sugars 239.50g
Protein 97.80g	196%

Vitamin D 120IU	600%
Calcium 1122mg	86%
Iron 12mg	66%
Potassium 2651mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.9%

Protein: 6.7%

Carbs: 25.4%