These Cardamom and Pistachio Cheesecake Squares are unique and delicious! Creamy cheesecake bars feature cardamom and pistachios.
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Cardamom and Pistachio Cheesecake Squares
I have a major sweet tooth. While there is hardly any dessert that I would pass on, cheesecake is one of those desserts that if it’s on any menu, I’m ordering or reaching for it. It’s sinfully creamy and delicious, whether it’s served naked or with a fruity or otherwise indulgent sauce.
I wrote an article all about using “less used“ spices, which is what inspired this very recipe! I’ve had ground cardamom in my pantry for sometime now, and I wanted a delicious recipe to use it in an unconventional way. Read on to learn more about my cardamom and pistachio cheesecake squares!
What Is Cardamom?
Cardamom is the spice that is made from small green seeds that coincidentally resemble pistachios. The aroma and flavor of cardamom is herbal, warm, and very distinct. It takes on more of a savory flavor than it does sweet, compared to spices such as nutmeg and cinnamon. It’s fresh and different, and I love using it in desserts!
How To Make Cardamom and Pistachio Cheesecake Squares
The ingredients that go into a cheesecake are easy enough, but really it’s the method that some people struggle with. If baked or cooled too quickly, cheesecake has a tendency to crack. Although the taste isn’t impacted, that uber smooth topping that’s quintessential of a cheesecake is what you ultimately want!
Steps To Make Cardamom and Pistachio Cheesecake Squares
- Start with a graham cracker crust: the classic base for a cheesecake! To make your own all you need is graham crackers, sugar, butter, and a little bit of salt. When combined, it presses easily into the bottom of your pan.
- The filling includes cream cheese, eggs, vanilla extract, sour cream, sugar, and lemon juice. It’s all whisk together until creamy and smooth, and poured into the par baked graham cracker crust.
- THIS IS KEY! Prepare a water bath for the cheesecake. This sounds much more complicated than it actually is! You’ll place the pan with the cheesecake inside of a larger pan which you’ll pour hot water into. It will only need to go up about a half inch on the outside of the cheesecake pan, giving it a “bath” to bake in.
- You’ll bake the cheesecake for about 60 minutes, taking note to not open the oven door, which will allow heat to escape and ultimately impact the appearance of the cheesecake.
- Once the center of the cheesecake is set, you’ll remove it from the oven and allow it to sit in the water for about one hour. Remove the pan from the water, and transfer it to the refrigerator to cool properly.
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Cardamom and Pistachio Cheesecake Squares
Equipment
- 9 x 9 Baking Pan
- Large Roasting Pan, large enough for 9x9 baking pan to fit inside it
Ingredients
For the graham cracker crust:
- 10 graham crackers,
- 1/4 cup sugar
- 6 Tbsp butter, melted and lightly cooled
- 1/2 tsp salt
For the Cardamom Cheesecake:
- 16 oz cream cheese, softened
- 2 eggs
- 1/2 cup sugar
- 1/4 cup sour cream
- 1 1/2 tsp ground cardamom
- 1 tsp vanilla
- 1 tsp lemon juice
- 1/2 cup crushed unshelled pistachios
Instructions
For the graham cracker crust:
- Preheat oven to 350.
- Combine all ingredients in food processor and blend until a sand like texture develops. When you grab a small amount with your fingers it should stick together slightly.
- Pour mixture into a 9 x 9 baking pan. Use the bottom of a measuring cup to press the mixture evenly throughout the pan, forming a crust. Parbake the crust for 5 minutes, and remove from the oven as you prepare the filling.
For the Cardamom Cheesecake:
- Add the cream cheese to a large bowl. Using a hand mixer, blend the cream cheese nuntil smooth. Add eggs, sugar, sour cream, vanilla, cardamom, and lemon juice. Mix until smooth.
- Pour mixture into par baked graham cracker crust. Place pan in larger roasting pan.
- Bring a pan of water to a simmer and pour hot water in to the large roasting pan until water is about 1/2 inch up the outside of the pan holding the cheesecake. Carefully transfer pans to the oven (make sure your rack is set to the lower third of the oven).
- Bake for 60 minutes or until the center no longer "jiggles" when the pan is moved. Remove from the oven, sprinkle with crushed pistachios. Allow the pan to remain in the hot water for an hour. Remove from the pan of water, cover, and transfer to the refrigerator to completely cool (at least 4 hours).
- Slice into squares with a sharp knife when ready to serve!
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