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Pistachio-Walnut Cheesecake

Name: Pistachio-Walnut Cheesecake
Prep time: 1080 s
Cook time: 3420 s
Total time: 4800 s
Yield: 18
Ingredients: 400 grams NABISCO NABISCO OREO CRUNCHIES Cookie Crumb Topping; 1/2 cup Nuts pistachio nuts raw; 1/2 cup Nuts walnuts english; 1/2 teaspoon Salt table; 45 grams Butter without salt; 24 ounces Cheese cream; 1/2 cup Honey; 50 grams Wheat flour white all-purpose unenriched; 1 teaspoon Lemon peel raw; 2 teaspoons Vanilla extract; 2 teaspoons Lemon juice from concentrate canned or bottled; 3/4 cup Sugars granulated; 2 cups Sour cream reduced fat; 3 Units Egg whole raw fresh

80'

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Not included in this recipe

Fish

Crustaceans

Dessert

Fish-free

Crustaceans-Free

Ingredients

Servings

- 18 Portions +

NABISCO, NABISCO OREO CRUNCHIES, Cookie Crumb Topping

400 grams NABISCO, NABISCO OREO CRUNCHIES, Cookie Crumb Topping

Nuts, pistachio nuts, raw

1/2 cup Nuts, pistachio nuts, raw

Nuts, walnuts, english

1/2 cup Nuts, walnuts, english

Salt, table

1/2 teaspoon Salt, table

Butter, without salt

45 grams Butter, without salt

Cheese, cream

24 ounces Cheese, cream

Honey

1/2 cup Honey

Wheat flour, white, all-purpose, unenriched

50 grams Wheat flour, white, all-purpose, unenriched

Lemon peel, raw

1 teaspoon Lemon peel, raw

Vanilla extract

2 teaspoons Vanilla extract

Lemon juice from concentrate, canned or bottled

2 teaspoons Lemon juice from concentrate, canned or bottled

Sugars, granulated

3/4 cup Sugars, granulated

Sour cream, reduced fat

2 cups Sour cream, reduced fat

Egg, whole, raw, fresh

3 Units Egg, whole, raw, fresh

Pistachio-Walnut Cheesecake

Nutri value

Go to instructions

Instructions

7 Steps

80'

Total

18'

Preparation

57'

Cooking

Waiting

Step by step

1 of 7

10'

Prepare Crust Mixture

Preheat oven to 325°F. Pulse cookie crumbs, pistachios, walnuts, and 1/4 teaspoon salt in a food processor until finely ground. Add melted butter; pulse to combine.

Check

2 of 7

10'

Prepare and Bake Crust

Press cookie crumb mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with baking spray. Place pan on a rimmed baking sheet. Bake until fragrant and just set, about 10 minutes. Place baking sheet on a wire rack; let crust cool for 30 minutes.

Check

3 of 7

Prepare Cream Cheese Mixture

Beat cream cheese with an electric mixer until smooth, 1 to 2 minutes. Add honey, flour, vanilla, lemon zest and juice, 3/4 cup sugar, 3/4 cup sour cream, and remaining 1/4 teaspoon salt. Beat on medium-low speed, stopping to scrape down sides of bowl as needed, until combined, about 1 minute. With mixer on low speed, add eggs, 1 at a time, beating until just combined after each addition. Pour cream cheese mixture into cooled crust; spread in an even layer.

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4 of 7

37'

Bake Cheesecake

Place springform pan on baking sheet in oven. Bake cheesecake until edges are puffed and set but center 5 inches of cheesecake is still jiggly, 35 to 40 minutes.

Check

5 of 7

Mix Sugar and Sour Cream

Meanwhile, stir together remaining 2 tablespoons sugar and 1 1/4 cups sour cream in a small bowl.

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6 of 7

10'

Add Sour Cream Topping

Remove cheesecake from oven; dollop sour cream mixture over top and gently spread in an even layer. Return cheesecake to oven and bake until sour cream mixture is just set, 5 to 10 minutes. Let cool on wire rack for 1 hour. Refrigerate, uncovered, for at least 8 hours and up to 24 hours.

Check

7 of 7

Transfer and Garnish

Remove sides of springform pan; transfer cheesecake to a platter. Top with pistachios, walnuts, and honey.

Check

Chill Cheesecake for Best Results

Refrigerate the cheesecake for at least 8 hours to allow it to set properly and enhance the flavors.