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Creamy Pistachio Crumble Cheesecake Bars

Rich and creamy cheesecake bars featuring a pistachio shortbread crust, a layer of gooey pistachio cream, and a crunchy nutty crumble topping.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 5 hours 5 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust & Topping
  • 2 cups all-purpose flour
  • 1 cup shelled pistachios roasted, unsalted, divided
  • 0.75 cup brown sugar packed
  • 1 cup unsalted butter cold and cubed
  • 0.5 tsp salt
Cheesecake Filling
  • 16 oz cream cheese softened to room temp
  • 0.5 cup granulated sugar
  • 2 large eggs room temp
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 0.5 cup pistachio cream or pistachio paste

Equipment

  • 9x9 Baking Pan
  • Food processor
  • Electric Mixer
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper.
  2. In a food processor, pulse 3/4 cup pistachios until finely chopped (reserve remaining 1/4 cup).
  3. In a bowl, mix flour, brown sugar, salt, and processed pistachios. Cut in cold butter until crumbly.
  4. Press 2/3 of the crumb mixture into the bottom of the pan. Bake for 10-12 minutes. Set aside.
  5. Beat cream cheese and granulated sugar until smooth. Add sour cream and vanilla.
  6. Add eggs one at a time, mixing on low speed just until combined. Do not overmix.
  7. Pour filling over the crust. Drizzle pistachio cream over the cheesecake layer.
  8. Mix reserved chopped pistachios into the remaining crumble topping and sprinkle over the bars.
  9. Bake for 30-35 minutes until center is almost set but slightly wobbly.
  10. Cool completely, then refrigerate for 4 hours before slicing.

Notes

Use a warm knife to slice for clean edges.