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a faintly green cinnamon cheesecake topped with chopped pistachios, one slice on a plate, in a wide horizontal shot on a light marble counter, natural light, shallow depth of field, landscape orientation

Pistachio Cinnamon Roll Cheesecake

Pistachio crunch topping and nutty cheesecake with a swirl of cinnamon.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup pistachios finely ground
  • 1 tbsp cinnamon
  • 1/3 cup brown sugar
  • 1/4 cup pistachios chopped, for topping

Method
 

  1. Preheat the oven to 325°F and press the buttered graham crumbs into a springform pan.
  2. Beat the cream cheese and sugar smooth, then add the eggs one at a time.
  3. Beat in the finely ground pistachios.
  4. Swirl the cinnamon and brown sugar through the batter and pour into the crust.
  5. Bake 60 minutes until just set, then cool completely.
  6. Chill overnight, then scatter chopped pistachios over the top before serving.

Notes

Use unsalted pistachios so the sweetness stays balanced.