Pistachio Cardamom Cheesecake
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
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
- Optional: Additional chopped pistachios and animal cracker crumbs
Directions
-
1Preheat 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.
-
2In 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.
-
3In 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.
-
4Bake 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.
-
5Remove rim from pan. Top cheesecake with whipped cream and sprinkle with pistachios and cracker crumbs if desired.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
