Pistachio Cheesecake Bars
Real pistachios—no extracts or artificial flavorings—make these pistachio cheesecake bars taste their very best. Heaps of pistachio butter and chopped pistachios lend a rich, nutty flavor to these bars. The recipe starts with a homemade graham cracker crust, which is then covered with an ultra-rich, decadent pistachio cheesecake filling. The top is dotted with real bits of pistachio for a little crunch and a pretty garnish.
Prep time:
Cook time:
Yield: 9 bars
Serves: 9
Calories per serving: 329
Ingredients:
Cook time:
Yield: 9 bars
Serves: 9
Calories per serving: 329
3/4 cup graham cracker crumbs
2 teaspoons sugar
1/2 teaspoon ground cinnamon, optional
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
1 cup pistachio butter
1/2 cup sugar
1/4 cup sour cream
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
3 large eggs, room temperature, lightly beaten
3/4 cup chopped pistachios, divided
Directions:
Preheat oven to 325°F. Line an 8-inch square baking pan with parchment, letting the ends extend up the sides, then set the pan aside. In a small bowl, combine the graham cracker crumbs, sugar, melted butter and, if desired, cinnamon. Using your fingers or the bottom of a measuring cup, press the mixture into the prepared pan. Bake the crust until it's lightly browned, 8 to 9 minutes. Remove the crust from the oven and, keeping it in the pan, place it on a wire rack to cool to room temperature. In another bowl, use a hand mixer or stand mixer to beat the cream cheese until it's smooth, 3 to 4 minutes. Beat in the pistachio butter, sugar, sour cream, lemon juice, lemon zest and vanilla extract until smooth, 2 to 3 minutes. Add the eggs, one at a time, and beat on low speed just until combined. Switch to a rubber spatula and fold in 1/2 cup chopped pistachios. Pour the filling over the graham cracker crust, then sprinkle the top with the remaining pistachios. Bake the cheesecake until the filling is just set, 35 to 40 minutes. Cool the cheesecake bars completely to room temperature, then refrigerate them until they're cold, about two hours. Remove the cheesecake from the pan by lifting it out with the parchment, then cut it into nine bars. Enjoy!
Source: tasteofhome.com
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.