Gluten-Free Pistachio Cheesecake recipe

I have finally created a Gluten-Free Pistachio Cheesecake recipe. Now to share my obsession with pistachio cheesecake with even more people!

Pistachios

The creaminess of the cheesecake, combined with the dry roasted salted pistachios is amazing. Pistachios are throughout this cheesecake, in the crust and sprinkled on top. This cheesecake is truly for the pistachio lovers.

 

Making It Gluten-Free

My mother-in-law is visiting, and she is unable to tolerate gluten. That doesn’t mean she has to miss out on one of my most requested cheesecake, Pistachio Love Cheesecake. By using gluten-free graham crackers and cornstarch, this cheesecake is able to shared and enjoyed with more people. You can also make these in mini 4 inch cheesecakes as well (and they can even be cooked in an Instant Pot), just use the ingredients from this recipe to keep them as a gluten-free recipe.

 

Gluten-Free Graham Crackers

I was able to find gluten-free graham crackers at a local grocery chain and at other stores that cater to natural and gluten-free options, along with online. There was 8 ounces in a box (at least for the brand I found), so ratio of graham crackers to pistachios was altered to ensure no more than one box would need to be purchased. I’m hoping to one day play around with making my own graham crackers, but today is not that day.

Pistachio Pudding Note

Jell-O brand pistachio pudding mix used in this recipe. This product uses modified cornstarch from an outside vendor in their mixture, which can be a red-flag ingredient (as this ingredient can be cross contaminated with gluten in some cases). As of this time, the form of modified cornstarch provided to Jell-O has been historically “safe” to many people with who cannot tolerate gluten cross-contamination. I can not guarantee that this will always be the case, but will remove this as a gluten-free recipe if I find out that it is no longer “safe”.

 

Gluten-Free Pistachio Cheesecake recipe
Prep Time
30 mins
Cook Time
1 hr
Refrigeration
8 hrs
 

This recipe uses gluten-free graham crackers and cornstarch to make this gluten-free friendly Pistachio Cheesecake recipe. The dry roasted shelled pistachios provide that amazing pistachio flavor, a little saltiness, and great texture. You'll find these delicious little nuts in the crust, in the cheesecake base (along with pistachio pudding mix to boost the flavor) and again on top.

Course: Dessert
Keyword: cheesecake, dessert, gluten-free, pistachio
Servings: 12 slices
Author: Kayla
Ingredients
Crust:
  • 8 oz. gluten-free graham crackers crushed
  • 1 cup dry roasted pistachios (without shells) finely chopped
  • 6 Tbsp. butter
  • 1 Tbsp. sugar
Base:
  • 24 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 2 Tablespoons cornstarch
  • 3/4 cup milk
  • 3 whole eggs
  • 3.4 oz Instant Pistachio Pudding mix one package (Jell-O brand used)
  • 1 tsp. pure vanilla extract
  • 1/2 cup dry roasted pistachios finely chopped/crushed
Topping:
  • 1 batch homemade whipped cream store bought okay as well
Instructions
  1. Preheat oven to 350F. Prepare 10 inch spring form pan by place a round of parchment paper in bottom. Combine crust ingredients in a bowl, then press mixture firmly into spring form pan. Place in oven for 10 minutes, or until you smell crust toasting and crust starts browning.
  2. Combine cream cheese, cornstarch, and sugar in stand mixer using paddle attachment until smooth, scraping bowl as needed. Slowly add in instant pistachio pudding mix, while mixing on a low speed. Mix until smooth. Slowly add milk, while mixing on low speed. Mix until smooth. Add eggs (one at a time) and vanilla extract, mix until just combined. Slowly stir in pistachios, just until combined.

  3. Pour batter into prepared evenly between the spring form pan containing crust. Cook about 65-70 minutes at 350F or until edges are fully set and center is just barely set. Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecake on pan base. Wrap the cheesecake with plastic wrap and refrigerate overnight (or at least 8 hours).

  4. Top with homemade whipped cream and sprinkle with additional finely chopped pistachios.
Recipe Notes

Jell-O brand pistachio pudding mix used in this recipe. This product uses modified cornstarch from an outside vendor in their mixture, which can be a red-flag ingredient (as this ingredient can be cross contaminated with gluten in some cases). As of this time, the form of modified cornstarch provided to Jell-O has been historically "safe" to many people with who cannot tolerate gluten cross-contamination. I can not guarantee that this will always be the case, but will remove this as a gluten-free recipe if I find out that it is no longer "safe". 

 

Other Pistachio Cheesecakes

Interested in the other pistachio cheesecake recipes? Click on the link or image and it will take you to the recipe. As I mentioned above, you can use the gluten-free ingredients and use them to make the mini versions, too!

 

Pistachio Love Cheesecake

Slice of Pistachio Love Cheesecake

 

Mini Pistachio Cheesecakes

Pistachio Cheesecake, 4 inch

 

Instant Pot Mini Pistachio Cheesecakes

Instant Pot Mini Pistachio Cheesecake

 

Thanks for Visiting!

 

If you have ideas for future posts or want your recipe showcased, please comment to this post or email me at Kayla@kaylasfoodobsession.com

You can also follow me on PinterestFacebook or Instagram. Feel free to share this post!

You can find a complete list of my cheesecake recipes at KFO Cheesecake Tips and Recipe List

You can find a complete list of all KFO recipes at Complete List of KFO Recipes

 

KFO www.KaylasFoodObsession.com

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