Nut-Free Pistachio Cheesecake

Indulge in the creamy decadence of this Nut-Free Pistachio Cheesecake, a dessert that beautifully captures the nutty essence of pistachios without a single nut in sight! Perfect for those with nut allergies, this recipe achieves its rich, pistachio flavor through the magic of pistachio extract, complemented by a velvety cream cheese filling and a buttery graham cracker crust. A touch of optional green food coloring adds a vibrant, eye-catching hue, making it an irresistible centerpiece for any gathering. With a simple prep process and a luxurious texture, this nut-free cheesecake delivers all the flavor and none of the worry. Great for holidays, birthdays, or any occasion, it’s a crowd-pleaser you’ll return to again and again!

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 200 grams Graham cracker crumbs
• 100 grams Unsalted butter, melted
• 50 grams Granulated sugar
• 680 grams Cream cheese, softened
• 150 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 2 teaspoons Pistachio extract
• 200 grams Sour cream
• 4 large Eggs
• 1 drop Green food coloring (optional)

Directions

Step 1

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan with cooking spray or butter.

Step 2

In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and 50 grams of sugar. Mix well until the crumbs are evenly coated with butter.

Step 3

Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 3 minutes.

Step 5

Add 150 grams of sugar and continue beating until fully incorporated.

Step 6

Mix in the vanilla extract and pistachio extract, ensuring everything is well blended.

Step 7

Add the sour cream and mix until smooth.

Step 8

Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.

Step 9

If using, add the green food coloring and stir until the color is evenly distributed.

Step 10

Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.

Step 11

Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly browned.

Step 12

Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.

Step 13

Remove from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or overnight to set completely before serving.

Step 14

Gently release the springform pan and transfer the cheesecake to a serving plate. Slice and enjoy!

Nutrition Facts

Serving size	1592.7 grams (1592.7g)

Amount per serving	% Daily Value*
Calories	5470

Total Fat 400.70g	514%
Saturated Fat 232.50g	1163%
Polyunsaturated Fat NaNg
Cholesterol 1815mg	605%
Sodium 3835mg	167%
Total Carbohydrate 410.90g	149%
Dietary Fiber 5.00g	18%
Total Sugars 287.90g
Protein 89.30g	179%

Vitamin D 164IU	820%
Calcium 1180mg	91%
Iron 13mg	72%
Potassium 1286mg	27%

*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: 64.3%

Protein: 6.4%

Carbs: 29.3%