Pistachio Praline Cheesecake

Image © 2011 Liv Gluten-Free

Pistachio Praline Cheesecake
Serves 14

I found pistachio prailine in a specialty Italian market. If you prefer, you can make a hazelnut cheesecake by using chocolate hazelnut spread in the filling and chopped hazelnuts in the crust as well.

1 cup shelled pistachios
1 cup gluten-free graham cracker crumbs
1/4 cup sugar
2 tablespoons flax seed meal
4 tablespoons melted butter

2 pounds fat-free cream cheese
3/4 cup sour cream
1 1/2 cups sugar
5 large eggs
2 large egg yolks
1 tablespoon vanilla extract
5 1/4 ounces pistachio prailine such as Babbi Crema Pistacchi or try a Roasted Pistachio Butter

Preheat the oven to 350°F.

To make the crust, place the pistachios in a mini chopper and pulse until they are chopped very finely. In a bowl, combine the ground pistachios, graham cracker crumbs, sugar, and melted butter until moistened. Pour into a 9-inch spring form pan. Use your hands to press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 6 minutes. Set aside to cool.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 4-5 minutes. Reduce the speed of the mixer and add the eggs, sour cream, vanilla, and pistachio prailine, mixing well. Scrape down the bowl as needed. Mix thoroughly and pour into the cooled crust.

Bake for 30 minutes. Turn the oven temperature down to 225°F and bake for another 1 hour and 15 minutes.

Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife (run it under hot water, then dry) around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

  • Approximate Nutritional Information: Per Serving

Calories: 365
Total Fat: 13 grams
Carbohydrates: 36 grams
Fiber: 2 grams
Protein: 16 grams

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