Pistachio Brittle Cheesecake Recipes

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PISTACHIO BRITTLE



Pistachio Brittle image

Provided by Aaron May

Categories     dessert

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 9

Nonstick cooking spray, for the pan
1/2 teaspoon baking soda
1/2 teaspoon vanilla paste
2 cups granulated sugar
3/4 cup real maple syrup
4 tablespoons unsalted butter
2 cups raw pistachios
Large sea salt flakes
Vanilla ice cream, for serving, optional

Steps:

  • Spray a quarter-sheet tray with cooking spray.
  • Combine the baking soda and vanilla paste in a small bowl and reserve.
  • In a medium heavy-bottomed saucepan, combine the sugar, syrup, butter and 1 tablespoon water with a wooden spoon. Bring the mixture to 280 degrees F slowly over medium heat. Add the pistachios and cook, stirring constantly, until the mixture reaches 300 degrees F, or hard-crack. Remove from the heat and carefully add the baking soda and vanilla paste mixture, continuing to stir.
  • Carefully turn out onto the greased sheet tray and spread thinly and evenly with a spoon. Sprinkle sea salt flakes over the top. Let cool at room temperature until hardened, 20 to 30 minutes.
  • Break into pieces. Eat as-is or with vanilla ice cream. Store any remaining in an airtight container.

PISTACHIO BRITTLE CHEESECAKE



Pistachio Brittle Cheesecake image

Categories     Cake     Food Processor     Mixer     Cheese     Chocolate     Dairy     Bake     Christmas     Cream Cheese     Pistachio     Winter     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 16

Crust:
1 (5 1/2-ounce) package shortbread cookies
1/2 cup natural unsalted pistachios
1/4 cup sugar
1/4 cup (1/2 stick) chilled unsalted butter, diced
filling and topping
3 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 teaspoon ground cardamom
4 large eggs, room temperature
2 1/4 cups sour cream
1/2 cup pear nectar
2 tablespoons all purpose flour
2 teaspoons vanilla extract
5 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
Pistachio Brittle

Steps:

  • For crust:
  • Preheat oven to 350°F. Blend shortbread, nuts and sugar in processor until nuts are finely ground. Add butter; process until moist clumps form. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake crust until golden, about 15 minutes. Cool crust.
  • For filling and topping:
  • Beat cream cheese, sugar and cardamom in large bowl until smooth. Beat in eggs 1 at a time. Add 1 cup sour cream, pear nectar, flour and vanilla and beat until blended. Pour filling over crust.
  • Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes. Transfer cheesecake to rack; let cool 10 minutes.
  • Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth (do not allow bottom of bowl to touch water). Cool chocolate to lukewarm; whisk in remaining 1 1/4 cups sour cream.
  • Spread topping over warm filling. Refrigerate cake uncovered overnight. Cut around pan sides; release pan sides. Place cake on platter. Stand brittle pieces on edge in topping on cheesecake.

PISTACHIO BRITTLE



Pistachio Brittle image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
2 tablespoons unsalted butter
1 teaspoon baking soda
1/2 teaspoon vanilla bean paste
1/4 teaspoon ground fennel
1 cup roughly chopped roasted, salted pistachios
1 orange
Flaky sea salt

Steps:

  • Line a baking sheet with a silicone baking mat or a piece of foil lightly greased with canola oil spray.
  • Combine the sugar, corn syrup and water in a medium saucepot fitted with a candy thermometer. Bring to a boil without stirring; cook until the mixture reaches 305 degrees F (the hard-crack stage), 12 to 15 minutes -- the sugar will become deeply caramelized.
  • Remove the pot from the heat and carefully add the butter, baking soda, vanilla paste and fennel; the sugar will bubble up and incorporate all the ingredients on its own. With a heatproof rubber spatula, stir in the pistachios and then immediately spread the mixture onto the prepared baking sheet in an even layer. While the brittle is still hot, zest the orange evenly over the top and sprinkle with flaky sea salt.
  • Let the brittle cool completely before breaking into small pieces. Serve immediately or store in an airtight container at room temperature. For longer storage, place the brittle in a zip-close bag, remove any excess air, and freeze for up to 1 month.

PISTACHIO BRITTLE



Pistachio Brittle image

Around the holidays, most individuals will pull out their beloved family recipe for peanut brittle, except me. I don't care for peanuts; however, I do find myself in love with brittle made with cashews, pecans, macadamia nuts, the list goes on, including pistachios! A candy thermometer is a must for this recipe due to the golden syrup! It's also best to use superfine granulated sugar as it melts better, and for best results make this when it is not humid.

Provided by thedailygourmet

Categories     Candy Brittle

Time 40m

Yield 24

Number Of Ingredients 10

nonstick cooking spray
¾ cup superfine sugar
2 tablespoons superfine sugar
½ cup unsalted butter
1 tablespoon water
½ teaspoon coarse salt
⅔ cup golden syrup (such as Lyle's®)
2 cups chopped roasted pistachios
1 teaspoon baking soda
1 pinch cayenne pepper

Steps:

  • Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.
  • Combine 3/4 cup plus 2 tablespoons sugar, butter, water, and salt in a saucepan over medium heat. Cook and stir until butter has melted, 3 to 5 minutes. Add syrup and stir until the sugar is completely dissolved and melted, about 5 minutes.
  • Allow mixture to come to a boil, stirring constantly. Once mixture reaches 310 degrees F (155 degrees C), remove saucepan from heat. Stir in pistachios, baking soda, and cayenne (mixture will foam).
  • Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to the prepared baking sheet and spread out with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 17.2 g, Cholesterol 10.2 mg, Fat 8.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 155.5 mg, Sugar 10.6 g

PISTACHIO BRITTLE



Pistachio Brittle image

"This crunchy nut brittle is a favorite of my family," reports Cheryl Brungardt of Wheat Ridge Colorado. "It's a snap to prepare as a last-minute holiday gift. Be careful moving it in and out of the microwave, though, because the syrup gets very hot," she cautions.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3/4 pound.

Number Of Ingredients 7

1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon butter
1/2 cup shelled natural pistachios
1 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • In a 2-qt. microwave-safe bowl, combine sugar, corn syrup and salt. Microwave, uncovered, on high for 3 minutes. Stir. Microwave 2 minutes longer. Stir in butter and pistachios. Microwave on high for 30-60 seconds or until mixture turns a light amber (it will be very hot). Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread out. Refrigerate for 20 minutes or until firm; break into small pieces. Store in an airtight container.

Nutrition Facts : Calories 137 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 171mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 1g protein.

PISTACHIO CHEESECAKE



Pistachio Cheesecake image

This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth. I created it one Christmas Eve and my family raved about it. I've never seen cheesecake disappear so quickly! -Karen Ankerson, Manistee, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 14 servings.

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup ground almonds
1/2 cup cold butter
6 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 packages (3.4 ounces each) instant pistachio pudding mix
5 eggs, lightly beaten
Chocolate syrup
Whipped cream and chopped pistachios, optional

Steps:

  • In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes. , Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust. , Place pan on a baking sheet. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.

Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.

PEANUT BRITTLE CHEESECAKE RECIPE BY TASTY



Peanut Brittle Cheesecake Recipe by Tasty image

Here's what you need: nonstick cooking spray, chocolate sandwich cookie, unsalted butter, nonstick cooking spray, cream cheese, Skippy® Creamy Peanut Butter, heavy cream, vanilla extract, powdered sugar, kosher salt, semisweet chocolate chips, coconut oil, granulated sugar, light corn syrup, water, unsalted butter, baking soda, roasted, salted peanuts

Provided by Skippy

Categories     Desserts

Yield 12 servings

Number Of Ingredients 18

nonstick cooking spray, for greasing
1 package chocolate sandwich cookie
¾ stick unsalted butter, melted
nonstick cooking spray, for greasing
32 oz cream cheese, softened
1 cup Skippy® Creamy Peanut Butter
½ cup heavy cream, room temperature
1 teaspoon vanilla extract
1 ½ cups powdered sugar
¼ teaspoon kosher salt
¼ cup semisweet chocolate chips
¼ teaspoon coconut oil
2 cups granulated sugar
½ cup light corn syrup
½ cup water
¾ stick unsalted butter, cubed
½ teaspoon baking soda
1 ½ cups roasted, salted peanuts

Steps:

  • Make the cheesecake: Preheat the oven to 325°F (160°C). Grease a 10-inch springform pan with nonstick spray.
  • Add the sandwich cookies to a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
  • Pour the cookie crumbs into the prepared springform pan, pressing evenly against the bottom and halfway up the sides.
  • Bake the crust for 10 minutes, until slightly puffed. Remove from the oven, transfer to a wire rack, and let cool completely, about 30 minutes.
  • In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Add the peanut butter, heavy cream, vanilla, powdered sugar, and salt and beat on medium speed until smooth.
  • Pour the filling over the cooled crust. Transfer the cheesecake to the refrigerator and chill until firm, at least 6 hours, or overnight.
  • Meanwhile, make the peanut brittle: Line a baking sheet with parchment paper.
  • In a medium saucepan fitted with a candy thermometer, combine the granulated sugar, corn syrup, and water. Bring to a boil over medium heat and cook, stirring frequently, until the syrup is golden brown and the temperature reaches 340°F (170°C).
  • Working very quickly, remove the pot from the heat and stir in the butter and baking soda until well combined; the mixture will foam. Stir in the peanuts until well incorporated.
  • Immediately pour the peanut mixture onto the prepared baking sheet and spread evenly with a spatula. Let cool for 15-20 minutes, then break into small pieces.
  • Just before serving, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 30-second intervals, stirring between, until completely melted and smooth.
  • Release the springform and transfer the cheesecake to a serving platter or cake stand. Scatter the peanut brittle on top of the cheesecake and drizzle with the melted chocolate.
  • Slice with a warm knife, wiping clean between cuts, and serve.
  • Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 49 grams, Fat 43 grams, Fiber 1 gram, Protein 11 grams, Sugar 43 grams

PISTACHIO BRITTLE



Pistachio Brittle image

Categories     Candy     Nut     Dessert     Christmas     Vegetarian     Pistachio     Winter     Vegan     Bon Appétit

Yield Makes about 12 to 16 pieces

Number Of Ingredients 4

Nonstick vegetable oil spray
1 cup sugar
1/4 cup water
1/4 cup natural unsalted pistachios

Steps:

  • Spray baking sheet with nonstick spray. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat; boil until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes.
  • Stir nuts into caramel and immediately pour onto prepared sheet. Working quickly and carefully (caramel is very hot and hardens fast), press tip of small knife into edges of caramel and gently stretch in all directions to form very thin sheet, approximately 12 by 10 inches. Cool brittle completely.
  • Break brittle into irregular pieces. (Can be prepared 3 days ahead. Store airtight at room temperature.)

PISTACHIO CHEESECAKE TRIANGLES



Pistachio Cheesecake Triangles image

Looking for an elegant dessert? Then check out this chocolate crusted vanilla cheesecake sprinkled with pistachio - the perfect treat to serve a crowd.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 16

Number Of Ingredients 11

2 1/2 cups finely crushed chocolate wafer cookies (about 40)
1/2 cup finely chopped roasted shelled pistachio nuts
2 tablespoons honey or packed brown sugar
1/2 cup butter, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated orange peel
1/2 teaspoon almond extract
1/2 teaspoon vanilla
4 eggs
3 tablespoons chopped roasted shelled pistachio nuts

Steps:

  • Heat oven to 300°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix all crust ingredients. Press mixture in bottom of baking dish. Set aside.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in condensed milk, orange peel, almond extract and vanilla until well blended. At low speed, beat in 1 egg at a time just until blended. Pour over crust. Sprinkle 3 tablespoons pistachio nuts over cream cheese mixture.
  • Bake 35 to 45 minutes or until center is set. Cool in pan on wire rack 1 hour. Refrigerate at least 4 hours or overnight before serving. Cut into 8 squares; cut in half diagonally.

Nutrition Facts : Calories 420, Carbohydrate 31 g, Cholesterol 125 mg, Fat 4, Fiber 1 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 22 g, TransFat 1 1/2 g

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