Creamy Pistachio Cheesecake Bars

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10 graham crackers)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• Pinch of salt

For the Pistachio Cheesecake Filling:

• 16 ounces (2 packages) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ½ cup pistachio paste or pistachio butter (you can find this at specialty grocery stores or online)
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• ¼ cup chopped pistachios (for garnish, optional)

Instructions:

Step 1: Prepare the Crust

1. Preheat your oven: Set your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it with butter or cooking spray. This will make it easier to remove the bars once they’re set.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir until everything is evenly combined and the crumbs are well-coated in butter.
3. Press the crust into the pan: Pour the crumb mixture into the prepared baking pan. Use the back of a spoon or your fingers to firmly press the crumbs into an even layer along the bottom of the pan. This will form the base for the cheesecake filling.
4. Bake the crust: Place the pan in the preheated oven and bake for 8-10 minutes, or until the crust is lightly golden and fragrant. Remove it from the oven and let it cool while you prepare the filling.

Step 2: Make the Pistachio Cheesecake Filling

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
2. Add the sugar: Add the granulated sugar to the cream cheese and beat until well combined and fluffy, about 1 minute.
3. Add the eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps create a smooth, lump-free batter.
4. Add the flavoring: Mix in the vanilla extract, sour cream, pistachio paste (or pistachio butter), flour, and salt. Continue to mix until everything is well combined and the filling is smooth.
5. Pour the filling over the crust: Once the crust has cooled slightly, pour the pistachio cheesecake filling over the crust, spreading it evenly with a spatula.

Step 3: Bake the Cheesecake Bars

1. Bake the bars: Place the pan in the oven and bake for 30-35 minutes, or until the cheesecake filling is set around the edges but slightly jiggly in the center. If you gently tap the pan, the center should not move too much.
2. Cool the bars: Once baked, remove the cheesecake bars from the oven and let them cool in the pan on a wire rack for about 1 hour. Then, cover the pan and refrigerate for at least 4 hours, or preferably overnight. This chilling step ensures the bars set properly and develop that smooth, creamy texture.

Step 4: Serve and Enjoy!

1. Slice and garnish: Once the bars have chilled and are firm, remove them from the pan using the parchment paper overhang. Transfer to a cutting board and slice into squares or rectangles.
2. Garnish (optional): For an added touch, sprinkle the tops of the bars with finely chopped pistachios for a little extra crunch and visual appeal.
3. Serve: Enjoy these creamy, nutty cheesecake bars chilled, and watch them disappear in no time!

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Tips for Success:

• Use room temperature ingredients: To prevent lumps in your filling, make sure both the cream cheese and eggs are at room temperature before mixing.
• Pistachio paste vs. pistachio butter: Pistachio paste is made from finely ground pistachios and often contains some sugar, making it a great addition for sweetness and flavor. If you can’t find it, pistachio butter (made from just ground pistachios) can be used as an alternative, although it may not have the same sweetness.
• Chill thoroughly: Don’t skip the chilling step! It helps the bars firm up and makes them easier to slice. For the cleanest cuts, dip your knife in hot water before slicing and wipe it off between cuts.
• Substitutes: If you prefer, you can swap out the graham cracker crust for a shortbread crust or even a pistachio crust for extra nutty flavor. You can also try using mascarpone cheese instead of cream cheese for a slightly different texture and taste.

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Why These Pistachio Cheesecake Bars Work:

Creamy Pistachio Cheesecake Bars are a perfect blend of textures and flavors. The nutty, slightly savory flavor of pistachios pairs wonderfully with the creamy, rich filling of the cheesecake, creating a balance that’s both indulgent and refreshing. The graham cracker crust adds a buttery crunch that complements the softness of the cheesecake, while the optional garnish of chopped pistachios brings an extra layer of texture.

These cheesecake bars are versatile enough to be served at any occasion, from holiday dinners to casual gatherings or as a sweet treat after a meal. Whether you’re a pistachio lover or new to the nut, these bars are a delightful way to enjoy their unique flavor in a smooth, decadent dessert.

So the next time you’re craving something indulgent yet sophisticated, give these Creamy Pistachio Cheesecake Bars a try. They’re sure to be a crowd-pleaser and will have everyone asking for the recipe!