Pistachio Cardamom Cheesecake Recipe
Pistachio Cardamom Cheesecake Recipe photo by Taste of Home

Pistachio Cardamom Cheesecake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 35 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + chilling
MAKES: 12 servings

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

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.

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Pistachio Cardamom Cheesecake in Taste of Home April/May 2012, p69

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.

Reviews for Pistachio Cardamom Cheesecake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Jun. 26, 2012

"outstanding my family loved it!"

MY REVIEW
Reviewed Apr. 3, 2012

"Amazing!!"

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