Pistachio Cheesecake Bars Delight (Printable Version)
Nutty pistachios and creamy layers combine for a sophisticated dessert bar with a melt-in-your-mouth crust.
# Ingredients:
→ Base
01 -
180 g graham cracker crumbs
02 -
115 g unsalted butter, melted
03 -
50 g granulated sugar
→ Cheesecake Filling
04 -
675 g cream cheese, softened
05 -
200 g granulated sugar
06 -
3 large eggs
07 -
120 g shelled pistachios, roughly chopped
08 -
5 ml vanilla extract
09 -
2.5 ml almond extract
10 -
1.25 ml salt
→ Topping and Garnish
11 -
120 g pistachio cream (optional)
12 -
Chopped pistachios, for garnish
13 -
White chocolate shavings, for garnish
# Steps:
01 -
Preheat oven to 162°C. Line a rectangular baking pan with parchment paper, allowing excess to overhang for easy removal.
02 -
Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press mixture firmly and evenly into the bottom of the prepared pan to create the crust. Set aside.
03 -
Using a large bowl and electric mixer, beat cream cheese until smooth and creamy. Gradually add granulated sugar, beating until fully incorporated and the mixture becomes fluffy.
04 -
Incorporate eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract, salt, and chopped pistachios. Mix until just combined.
05 -
Pour the cheesecake batter over the crust. Use a spatula to spread evenly to the corners.
06 -
Place the pan in the oven and bake for 35–40 minutes or until the centre is set but slightly jiggly. Remove from oven and cool the pan to room temperature.
07 -
Once cooled, refrigerate the cheesecake bar pan for a minimum of 4 hours, or overnight for optimal firmness.
08 -
Before serving, spread pistachio cream over the top if using. Garnish with chopped pistachios and white chocolate shavings. Lift cheesecake from pan using parchment handles, then cut into bars.
# Notes:
01 -
For a distinct flavour, substitute graham cracker crumbs with digestive biscuits or add a pinch of ground cardamom to the cheesecake mixture.