VELVETY PISTACHIO CHEESECAKE WITH BUTTERSCOTCH GLAZE is divine!
Luxurious and silky-smooth Velvety Pistachio Cheesecake topped with a rich butterscotch glaze, perfect for dessert lovers.
- Prep Time: 25 min
- Cook Time: 1 hr
- Total Time: 5 hr 25 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
- Base:
- 2 cups crushed biscuits
- ½ cup melted butter
- ¼ tsp cinnamon
- Filling:
- 3 (8 oz) blocks cream cheese
- 1 cup sugar
- ½ cup sour cream
- 3 eggs
- 1 tsp vanilla
- ¼ cup flour
- ½ cup chopped pistachios
- Butterscotch Glaze:
- ½ cup brown sugar
- ¼ cup butter
- ⅓ cup cream
- ½ tsp vanilla
- Pinch of salt
- Topping:
- Chopped pistachios
- Dried rose petals (optional)
Instructions
- Mix biscuit crumbs, melted butter, and cinnamon. Press into the bottom of a pan. Bake for 8 minutes at 325°F (160°C).
- In a mixing bowl, beat together cream cheese and sugar until smooth. Add sour cream, eggs, vanilla, and flour, mixing until well combined. Fold in the chopped pistachios.
- Pour the filling into the baked crust and bake in a water bath for 55–65 minutes until set. Chill for at least 4 hours.
- For the butterscotch glaze, cook butter, brown sugar, and cream in a saucepan over medium heat for 4–5 minutes, then stir in vanilla and a pinch of salt.
- Once the cheesecake is chilled, pour the butterscotch glaze over the top, then garnish with chopped pistachios and dried rose petals if desired.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- For a no-bake version, consider using a gelatin-based filling.
- The cheesecake can be made a day in advance for optimal flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg