Decadent Pistachio Cheesecake

Ingredients

• Pistachios (1/2 cup, chopped for garnish)
• Whipped cream (1 cup for topping)
• Milk (2 cups)
• Pistachio pudding mix (1 (3.4 ounce) package)
• Vanilla extract (1 teaspoon)
• Sour cream (1 cup)
• Granulated sugar (1 cup)
• Cream cheese (3 (8 ounce) packages, softened)
• Unsalted butter (1/2 cup, melted)
• Graham cracker crumbs (1 1/2 cups)

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated with butter.
3. Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
4. In a separate mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
5. Add the sour cream and vanilla extract to the cream cheese mixture. Continue to mix until well combined.
6. In a small bowl, prepare the pistachio pudding mix according to the package instructions using the 2 cups of milk. Whisk until the pudding is thickened.
7. Fold the prepared pistachio pudding into the cream cheese mixture until well combined. This will create a beautifully speckled and flavorful batter.
8. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
9. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly golden. The cheesecake will still jiggle slightly in the center, this is normal.
10. Remove the cheesecake from the oven and let it cool to room temperature in the pan on a wire rack. This will help prevent the top from cracking.
11. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
12. Before serving, top the cheesecake with a layer of whipped cream and a sprinkle of chopped pistachios.
13. Slice and serve chilled. Enjoy the rich, creamy texture contrasted with the crunch of pistachios. This decadent treat is perfect for any special occasion!