PISTACHIO CARDAMOM CHEESECAKE
Cardamom has a sweet and warm taste that makes you think of clove, allspice and pepper all wrapped in one spice. Mix it with pistachios and add to cheesecake for a dessert that suggests the exotic flavors of India. -Carolyn Harkonnen, Loomis, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake for 15 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the milk, lemon juice, cardamom and, if desired, food coloring. Add eggs; beat on low speed just until combined. Fold in pistachios. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake for 35-40 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Top cheesecake with whipped cream and sprinkle with pistachios and cracker crumbs if desired.
Nutrition Facts : Calories 375 calories, Fat 26g fat (14g saturated fat), Cholesterol 118mg cholesterol, Sodium 259mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 9g protein.
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pro noop
[email protected]This cheesecake was okay, but I've had better.
sekatawa vicent
[email protected]Overall, this was a good cheesecake, but I wouldn't make it again.
anoj sirpaili
[email protected]I had a hard time finding pistachio extract.
Justina Thomas
[email protected]This cheesecake was a bit too dense for my taste.
Cindy Lawton
[email protected]The crust was a bit too crumbly for my liking.
RR TV
[email protected]I found the cheesecake to be a bit too sweet for my taste.
Benjamin Miller
[email protected]This cheesecake is a bit pricey to make, but it's worth it for a special occasion.
Opp Sojib
[email protected]I love that this recipe uses cardamom. It gives the cheesecake a unique and delicious flavor.
Zachary Owens
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly.
Bianca Scarfe
[email protected]This was the best cheesecake I've ever had. I will definitely be making it again.
GSM SOUROVE
[email protected]This cheesecake was a hit at my party. Everyone loved it!
Meilana Tavita
[email protected]The pistachio crust was a nice touch. It added a bit of extra crunch to the cheesecake.
Ashibul Islam
[email protected]I love the combination of pistachio and cardamom. This cheesecake was a great way to enjoy these two flavors together.
Jenny Riggs
[email protected]This cheesecake was a bit time-consuming to make, but it was totally worth it. It was the perfect dessert for a special occasion.
Sienna Davis
[email protected]I've never been a huge fan of cheesecake, but this one changed my mind. It was so light and fluffy, and the pistachio cardamom flavor was amazing.
Pray H.
[email protected]This pistachio cardamom cheesecake was a real treat! The flavors were perfectly balanced, and the texture was smooth and creamy.