Pistachio & Rosewater Cheesecake Bars
Savor the delightful combination of creamy cheesecake, crunchy pistachios, and aromatic rosewater in these Pistachio & Rosewater Cheesecake Bars. This easy recipe transforms simple ingredients into a stunning dessert that’s perfect for any occasion. Whether you’re hosting a dinner party or just treating yourself, these bars promise to impress with their vibrant flavors and beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Not specified
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup shelled pistachios, chopped
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 tsp rosewater
- 3 large eggs, room temperature
- ½ cup sour cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter until combined. Press evenly into the bottom of a lined baking pan.
- In a bowl, beat softened cream cheese until smooth. Gradually add sugar and blend until fluffy.
- Mix in rosewater and vanilla extract. Add eggs one at a time, mixing well after each addition.
- Fold in sour cream and chopped pistachios until combined.
- Pour filling over crust and spread evenly. Bake for 30-35 minutes, or until edges are set but center is slightly jiggly.
- Cool completely before refrigerating for at least 4 hours or overnight. Cut into squares and serve chilled.
Nutrition
- Serving Size: 1 bar (70g)
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: For added flavor, experiment with orange zest or swap pistachios for almonds. Ensure all ingredients are at room temperature for best results. Store leftovers in an airtight container in the fridge for up to five days.