Pistachio Cheesecake Bars

Total Time Prep: 30 min. Bake: 35 min. + chilling
Yield 9 bars
Test Kitchen Approved
Real pistachios—no extracts or artificial flavorings—make these pistachio cheesecake bars taste their very best.

Ingredients

  • 3/4 cup graham cracker crumbs
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon, optional
  • 3 tablespoons butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup pistachio butter
  • 1/2 cup sugar
  • 1/4 cup sour cream
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature, lightly beaten
  • 3/4 cup chopped pistachios, divided

Directions

  1. Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In small bowl, combine crumbs, sugar, melted butter and, if desired, cinnamon. Press into bottom of prepared pan. Bake 8-9 minutes or until lightly browned; place on a wire rack to cool.
  2. In another bowl, beat cream cheese until smooth, 3-4 minutes. Beat in pistachio butter, sugar, sour cream, lemon juice, lemon zest and vanilla extract until smooth, 2-3 minutes. Add eggs, one at a time; beat on low speed just until combined. Fold in 1/2 cup chopped pistachios. Pour filling on top of graham cracker crust. Sprinkle with remaining pistachios.
  3. Bake until filling is just set, 35-40 minutes. Cool to room temperature; refrigerate 2 hours or until cold. Lifting with parchment, remove cheesecake from pan. Cut into 9 bars.

Nutrition Facts

1 bar: 560 calories, 44g fat (18g saturated fat), 127mg cholesterol, 422mg sodium, 31g carbohydrate (20g sugars, 3g fiber), 14g protein.

This pistachio cheesecake is nutty, creamy and just the right amount of sweet. A full cup of pistachio butter and chopped nuts provides crunch and the beloved flavor in every bite! —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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