Pistachio Cheesecake Bars
Indulge in these rich and creamy Pistachio Cheesecake Bars that are heart-healthy and low-carb, featuring a buttery graham cracker crust and topped with silky ganache and crunchy pistachios.
Ingredients
Crust Ingredients
- 2 cups Graham Cracker Crumbs adds a crumbly, buttery base
- 1/4 cup Granulated Sugar balances the flavors for sweet richness
- 1/2 cup Butter (melted) brings moisture and a smooth texture
- 1/4 teaspoon Salt enhances sweetness and brings all flavors together
Filling Ingredients
- 16 oz Cream Cheese offers the classic creamy cheesecake base
- 1/2 cup Sour Cream elevates the flavor and provides creaminess
- 3 Eggs add structure and richness to the filling
- 1 teaspoon Vanilla rounds out flavors with warmth and depth
- 1/3 cup Pistachio Paste gives a nutty flavor and vibrant color
- 1/4 teaspoon Salt to taste, enhances overall flavor
- 1/2 cup White Chocolate Chips sweeten and add creaminess to the filling
- 1/2 cup Heavy Cream adds richness to the ganache and texture
Toppings
- 1/4 cup Chopped Pistachios for crunch and garnish on top
- Optional Pistachio Ganache or Cream adds a rich swirl and flavor infusion
- Optional Edible Rose Petals visually appealing; optional garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C) to ensure an even bake.
- Prepare a 9×13-inch baking pan by lining it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until well combined and crumbly.
- Press the mixture firmly into the bottom of the prepared pan to form a crust. Set aside while you prepare the cheesecake filling.
Cook/Assemble
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the sour cream, vanilla, pistachio paste, and salt, blending until fully combined.
- Pour the cheesecake filling over the crust, smoothing it with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the cheesecake to cool in the pan for about 1 hour.
- Chill it in the refrigerator for at least 4 hours to fully set, or overnight for best results.
Serve
- Once chilled, carefully lift the cheesecake from the pan using the parchment overhang.
- Cut into squares or bars using a sharp knife, wiping the blade clean between cuts for neat slices.
- For a decorative touch, drizzle with pistachio ganache or a swirl of cream and top with chopped pistachios and edible rose petals.
- Serve chilled and enjoy each creamy, nutty bite!
Notes
Let cream cheese soften completely at room temperature for a smoother filling. Store leftovers in an airtight container in the fridge for up to a week. Freeze the cheesecake bars for up to three months.