Cardamom and Pistachio Cheesecake Squares
These Cardamom and Pistachio Cheesecake Squares are unique and delicious! Creamy cheesecake bars feature cardamom and pistachios.
Servings: 16 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!