Indulge in these luscious creamy pistachio rosewater cheesecake bars that perfectly blend rich cheesecake with floral notes. The base is made from buttery graham crackers, adding a satisfying crunch that contrasts beautifully with the creamy filling. Infused with the essence of rosewater and topped with a sprinkle of crushed pistachios, these bars are not only a treat for the taste buds but also for the eyes.
Ideal for gatherings or a sweet ending to a cozy dinner, these cheesecake bars are easy to slice and serve. Their vibrant green hues and fragrant aroma make them a gorgeous addition to any dessert table.
Ingredients
INGREDIENTS
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup rosewater
- 1 cup finely ground pistachios
- ½ cup sour cream
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Preheat your oven to 325°F (163°C) and line a 9x9 inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared baking dish to form a crust.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Mix in the eggs one at a time, followed by the vanilla extract, rosewater, and lemon juice.
- Add the ground pistachios, sour cream, and a pinch of salt to the mixture, blending until smooth and well combined.
- Pour the cheesecake filling over the crust, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the center is set but slightly jiggly.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours to set before slicing into bars.
Notes
Tip: Allow cheesecake bars to sit at room temperature for 10-15 minutes before serving for easier slicing.
For a more intense pistachio flavor, consider using pistachio extract in addition to the nuts. If you can’t find rosewater, orange blossom water is a great alternative that pairs well with the creaminess of the cheesecake. To store leftovers, place them in an airtight container in the refrigerator for up to 5 days. You can also freeze these bars for up to 3 months; just make sure to wrap them tightly.
