Irresistible Pistachio Cheesecake Topping: 1 Stunning Recipe -

A creamy and rich pistachio cheesecake with a crunchy pistachio topping and a sweet drizzle, perfect for any occasion and guaranteed to impress.

Crust: 2 cups graham cracker crumbs, 1/2 cup unsalted butter, melted, 1/4 cup granulated sugar, 1/4 cup finely chopped pistachios
Cheesecake Filling: 4 (8-ounce) packages cream cheese, softened, 1 1/2 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1/2 cup sour cream, 1/2 cup finely chopped pistachios
Pistachio Topping: 1 cup powdered sugar, 2-3 tablespoons milk, 1/4 cup finely chopped pistachios, 1 tablespoon unsalted butter, melted

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Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
In a bowl, combine graham cracker crumbs, melted butter, sugar, and chopped pistachios for the crust. Press mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream. Fold in chopped pistachios.
Pour the cheesecake filling over the cooled crust.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
For the topping, whisk together powdered sugar and milk until smooth. Stir in chopped pistachios and melted butter.
Spread the pistachio topping over the chilled cheesecake.
Slice and serve your irresistible pistachio cheesecake topping.