Best Pistachio Cardamom Cheesecake Recipes

PISTACHIO CARDAMOM CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake for 15 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the milk, lemon juice, cardamom and, if desired, food coloring. Add eggs; beat on low speed just until combined. Fold in pistachios. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake for 35-40 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Top cheesecake with whipped cream and sprinkle with pistachios and cracker crumbs if desired.

PISTACHIO CARDAMOM CHEESECAKE

Steps:

• Preheat oven to 325°F.
• In a mixer fitted with the paddle attachment, beat cream cheese, sugar, lemon juice and cardamom until smooth. Add eggs and beat on low until just combined. Gently stir in 1/2 cup pistachios.
• Pour filling into graham cracker crust; place on a rimmed baking sheet.
• Bake 40 min. or until center is almost set. Cool 1 hour at room temperature, then chill for at least 3 hours or overnight.
• Garnish each slice with 1 Tbsp. whipped cream and 1/2 tsp. chopped pistachios.