Pistachio–Vanilla Bean Cheesecake
Ingredients
SUGAR CONE CRUST
- 9 sugar-style ice cream cones with pointed ends crushed (1 cup)
- 1 cup pistachio nuts finely chopped
- ¼ cup butter melted
- 1 tablespoon sugar
CHEESECAKE
- 4 packages 8 oz each cream cheese, cut into cubes and softened
- ⅔ cup sugar
- ½ cup sour cream
- 1 tablespoon vanilla
- Seeds of 2 vanilla beans
- 4 eggs
- ⅓ cup pistachio nuts coarsely chopped
Instructions
- Heat oven to 325°F.
- In medium bowl, mix crust ingredients.
- Press in bottom and slightly up side of ungreased 9-inch springform pan.
- In food processor, place cream cheese, ⅔ cup sugar, the sour cream, vanilla and vanilla bean seeds.
- Cover; process until smooth.
- Add eggs.
- Cover; process until well blended, scraping bowl occasionally.
- Spread over crust.
- Bake 1 hour 20 minutes or until center is set.
- Cool on cooling rack 15 minutes.
- Carefully run small metal spatula or knife around side of pan to loosen cheesecake.
- Remove side of pan; cool 30 minutes.
- Refrigerate uncovered at least 6 hours or until chilled.
- Store covered in refrigerator 3 to 5 days.
- Before serving, sprinkle ⅓ cup pistachios around top edge of cheesecake.
Notes & Wine Advice
Festive Touch
During the holiday season, red-colored pistachios are sometimes available. If you like, try using both red and green pistachios in this cheesecake.Kitchen Secrets
You can crush the sugar cones by placing them in a resealable food-storage plastic bag and crushing them with a rolling pin. To remove seeds from a vanilla bean, cut the bean in half lengthwise. Run the blade of a knife across the inside of the bean, gathering seeds on the edge of the knife.Nutrition values
Calories: 390 kcal