Pistachio Crunch Cheesecake

PISTACHIO CRUNCH CHEESECAKE

makes 1 9" cheesecake | total time: 7 hours (including rest time)

this pistachio crunch cheesecake is not here to play. it’s rich, it’s creamy, and it’s got that perfect salty-sweet thing going on that keeps you coming back for “just one more bite” until—oops—it’s gone. the crust alone deserves a moment: buttery, nutty, and studded with pistachios that add a subtle crunch and that warm, roasted flavor that makes everything feel a little more special.

then there’s the filling—silky, tangy, just sweet enough, and full of that classic cheesecake depth, but with an extra layer of richness thanks to the pistachio base. it doesn’t shout; it hums. add a generous layer of pistachio crunch on top, and you’ve got contrast in every forkful: smooth and creamy meets crisp and toasty.

it’s the kind of dessert that feels luxe but not over-the-top. something you’d proudly bring to a dinner party—or sneak forkfuls of straight from the fridge in the middle of the night. no regrets either way.

ingredients:

2 ½ cups crushed Three Wishes unsweetened cereal
1/3 cup brown sugar
6 tbps melted butter
pinch of salt
1 cup Pistakio OG Creamy pistachio spread
3 8oz blocks of cream cheese, full fat + room temp
⅔ cup sour cream, full fat + room temp
2/3 cup sugar
3 eggs, room temp
big splash of vanilla
1/2 tsp salt
1 jar Pistakio Crunchy Pistachio Spread

instructions:

preheat your oven to 325ºF and line your 9in springform pan with parchment paper.
to assemble the crust, combine melted butter, sugar, salt and crushed cereal. it should resemble sand. add more melted butter if needed. press into prepped springform pan and bake for 10-15mins until slightly golden. set aside to cool.
in a large bowl combine room temp cream cheese, sour cream and sugar. once creamy, add eggs one at a time followed by vanilla and salt. lastly, fold in 1 cup of creamy pistachio spread. be careful not to overmix! if you have some lumps you can run the mixture through a fine mesh sieve.
bake at 325ºF for 1 hour with a sheet tray with 1” water on the lower rack of the oven. once time is up, turn the oven off and crack the oven a few inches and leave the cheesecake to cool for 1 more hour.
let cool for 3-4 more hours or covered overnight. top your cheesecake with a hefty amount of crunchy pistachio spread and enjoy!