Pistachio Cardamom Cheesecake Recipe

Pistachio Cardamom Cheesecake Recipe photo by Taste of Home

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Cardamom has a sweet and warm taste that makes you think of clove, allspice and pepper all wrapped in one spice. Mix it with pistachios and add to cheesecake for a dessert that suggests the exotic flavors of India. —Carolyn Harkonnen, Loomis, California

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Pistachio Cardamom Cheesecake Recipe

Prep: 30 min. Bake: 35 min. + chilling

Yield: 12 Servings

30 35 65

Ingredients

1-1/4 cups finely crushed animal crackers
3 tablespoons packed brown sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 tablespoon lemon juice
1-1/2 teaspoons ground cardamom
1 drop green food coloring, optional
3 eggs, lightly beaten
1/2 cup pistachios, finely chopped
Sweetened whipped cream, optional
Additional chopped pistachios and animal cracker crumbs, optional

Directions

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 at 325° 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 at 325° 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 edges 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. Yield: 12 servings.

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Nutritional Facts 1 slice (calculated without garnishes) equals 375 calories, 26 g fat (14 g saturated fat), 118 mg cholesterol, 259 mg sodium, 30 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Pistachio Cardamom Cheesecake in Taste of Home April/May 2012, p69

Purchasing Pistachios

When buying unshelled pistachios, look for ones with the shell partially open so it's easier to retrieve the nut. Also, a closed shell indicates an immature nut.