A Beautiful Collaboration: Pistachio Cream Cheese Cake
Over the years, we’ve had customers come up with some amazing granola recipes and have shared our own on our blog. Admittedly, it's been a while!
Last year was a period of major growth for us, especially as we expanded our programs and built new networks to help refugees find jobs, but at the back of our minds, we’ve been dreaming of reigniting the recipe spark. We know our kitchen manager, Saad, wishes he had more time to play in the kitchen, but he’s been hard at work supporting our trainees as they learn to make our products, and that’s also a lot of fun for him.
When Amanda Axelrod, who hosts Happy Bake Day, reached out to us about creating a recipe using our Pistachio Cardamom granola for a pistachio cream cheesecake, we were so excited!
As spring approaches (we’ve had some pretty warm days recently to help melt the 37” of snow we recently got), we are excited to celebrate the longer days and soon-to-be picnic and potluck season by sharing Amanda’s recipe so you can make it yourself!
Grab a bag online, or if you’re a local Rhode Islander, pick one up at a local farmer’s market. We look forward to hearing how your cheesecakes turn out!
PISTACHIO CREAM CHEESECAKE
Prep: 1 hour
Bake: 10 minutes
Total: 8 hours
Yields: 8-10 servings
Ingredients
For the crust:
2 cups Beautiful Day Pistachio Cardamom Granola
3 tablespoons almond flour
3 tablespoons light brown sugar
¼ teaspoon salt
5 tablespoons unsalted butter, melted
For the cheesecake:
16 ounces full-fat brick cream cheese, softened
¼ cup granulated sugar
¼ cup pistachio cream
½ cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For the topping:
2 tablespoons pistachio cream
2 tablespoons heavy whipping cream
1 cup Beautiful Day Pistachio Cardamom Granola
Preheat oven to 350℉. Lightly grease a 9-inch springform pan.
Make the crust: Add granola, almond flour, light brown sugar, and salt to the bowl of a food processor. Pulse on low speed until the granola becomes small crumbs (but not powder). This should yield two cups.
Put the granola mixture into a medium mixing bowl. Add the butter and stir until the granola is well coated.
Pour the granola mixture into the prepared springform pan. Press the crumbs firmly into the bottom of the pan.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly browned. Remove from the oven and cool completely.
Make the filling: In a large mixing bowl, add the cream cheese, granulated sugar, and pistachio cream. Use a hand mixer and whip together on medium-high speed until light and fluffy.
In a separate bowl, combine the heavy cream, powdered sugar, and vanilla. Use the hand mixer to whip together on medium-high speed until stiff peaks form.
Transfer the whipped cream to the large bowl with the cream cheese and gently combine with the hand mixer on low speed until well combined.
Spoon the cheesecake filling into the crust, then use a spatula to spread it evenly. Chill the cheesecake in the refrigerator for 6-8 hours, or until the cheesecake filling has completely set.
Make the topping: In a small bowl, combine pistachio cream and heavy cream. Whisk well until smooth.
Assemble the cheesecake: Remove the cheesecake from the refrigerator. Gently run a knife along the edge to loosen from the pan, and carefully remove the springform ring.
Crumble the remaining 1 cup of granola into medium-sized chunks and sprinkle over the top of the cheesecake. Drizzle with pistachio cream mixture before serving. Enjoy!