Pistachio Cake
Pistachio cake, plain and fancy — pistachio cheesecake, ooey gooey butter cake, pistachio carrot cake, chocolate pistachio cake — for birthdays and potlucks.
★ dessert
dessertHomemade Pistachio Cheesecake
This creamy pistachio cheesecake features a unique crust made from ground almonds, butter, and almond extract, setting it apart from traditional cheesecakes. Topped with slivered almonds, it offers a delightful nutty flavor and smooth texture.
Amy AIngredients
- 5 Eggs, large
- 1 cup All-purpose flour
- 1/4 tsp Almond extract
- 1/4 cup Granulated sugar
- 2 (3.4 ounce) boxes Pistachio pudding mix, instant
- 1 cup Powdered sugar
- 1/2 cup Almonds, roasted ground
- 1/2 cup Butter, unsalted
- 1 (14 ounces) can Condensed milk, sweetened
- 6 (8 ounce) packages Cream cheese
- 2 cups Heavy cream
- 1 teaspoon Vanilla paste or extract
- as needed Slivered almonds, for garnish
Instructions
- 1Preheat the oven to 350°F (175°C). Prepare the crust by mixing ground almonds, melted butter, and a splash of almond extract. Press the mixture into the bottom of a springform pan and bake for 10 minutes. Let it cool.
- 2In a large mixing bowl, beat the cream cheese until smooth. Add sweetened condensed milk, eggs, vanilla, and almond extract; mix until well combined.
- 3Pour the filling over the cooled crust. Bake for about 50-60 minutes, or until the center is set.
- 4Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
- 5Before serving, top with whipped cream and garnish with slivered almonds.
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Open in Pepper →Green Cake That Tastes Like Something
Pistachio cake gets remembered. It's soft, a little nutty, and that pale green color makes people ask what's in it before they've even taken a bite.
Cooks on Pepper reach for these when there's a birthday, a church potluck, or a Sunday where dessert needs to feel like a small occasion without a lot of fuss.
Every recipe here is a real pistachio cake: Homemade Pistachio Cheesecake, Moist Pistachio Cake, Pistachio Ooey Gooey Butter Cake, Pistachio Carrot Cake, Chocolate Pistachio Cake, Pistachio Cake Loaves, and a Mediterranean Orange Pistachio Cake with candied orange peel.
Quick Tips
- 1
Grind the nuts cold
Chill shelled pistachios 15 minutes, then pulse in short bursts so they turn to fine meal instead of paste.
- 2
Bring eggs to room temp
Set eggs and butter out 30 to 45 minutes ahead so the batter creams smooth and bakes even.
- 3
Check at the low end
Start testing 5 minutes before the timer; a toothpick with a few moist crumbs means it's done.
- 4
Cool before frosting
Let layers cool in the pan 10 minutes, then on a rack at least an hour so the frosting doesn't slide.
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