Pistachio Cream Cheese Cake Recipe

Introduction

This Pistachio Cream Cheese Cake combines a moist, nutty sponge with a smooth, fragrant frosting for an elegant dessert. Infused with rosewater and pistachios, it’s perfect for special occasions or a delightful afternoon treat.

Ingredients

• 3 large eggs (at room temperature)
• 1/2 cup granulated sugar
• 1/2 cup canola oil
• 1/2 cup milk
• 2 teaspoons rosewater
• 1 1/2 cups all-purpose flour (sifted)
• 1/2 cup pistachios, finely ground
• 1 tablespoon baking powder
• 1 cup cream cheese (at room temperature)
• 1/4 cup condensed milk
• 1/4 cup pistachio paste
• 1 teaspoon rosewater (or vanilla extract as a substitute)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with baking spray or lightly with oil to prevent sticking.
2. Step 2: In a large bowl, beat the eggs and granulated sugar with a hand mixer until the mixture doubles in volume and becomes pale and fluffy.
3. Step 3: Add the canola oil, milk, and rosewater to the egg mixture and continue mixing for 2 more minutes until smooth.
4. Step 4: Gently fold in the sifted flour, ground pistachios, and baking powder until just combined, being careful not to overmix.
5. Step 5: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
6. Step 6: To make the frosting, beat together cream cheese, condensed milk, pistachio paste, and rosewater until smooth and soft peaks form. Chill for 15–20 minutes before using.
7. Step 7: Spread or pipe the frosting evenly over the cooled cake. Decorate with extra pistachio crumbs or edible flower petals if desired.

Tips & Variations

• You can substitute rosewater in the frosting with vanilla or almond extract for a different aroma.
• Ensure the cake is fully cooled before frosting to prevent melting the cream cheese frosting.
• For added texture, sprinkle chopped pistachios on top after frosting.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture. The frosting may firm up slightly when chilled, so a short rest at room temperature helps soften it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with finely ground almonds or walnuts, though it will change the flavor profile slightly.

What if I don’t have rosewater?

You can replace rosewater with vanilla or almond extract in both the cake and frosting to maintain a lovely fragrance.

Pistachio Cream Cheese Cake Recipe

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★★★★★

4.5 from 139 reviews

• Author: Marina
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Pistachio Cream Cheese Cake is a moist and flavorful dessert combining ground pistachios in a tender cake base with a luscious pistachio cream cheese frosting, subtly enhanced with rosewater for a delicate floral aroma. Perfect for special occasions or afternoon gatherings, it pairs beautifully with cardamom tea or black coffee.

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Ingredients

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For the Cake

• 3 large eggs (at room temperature)
• 1/2 cup granulated sugar
• 1/2 cup canola oil
• 1/2 cup milk
• 2 teaspoons rosewater
• 1 1/2 cups all-purpose flour (sifted)
• 1/2 cup pistachios, finely ground
• 1 tablespoon baking powder

For the Pistachio Cream Cheese Frosting

• 1 cup cream cheese (at room temperature)
• 1/4 cup condensed milk
• 1/4 cup pistachio paste
• 1 teaspoon rosewater (or vanilla extract as substitute)

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Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with baking spray or lightly with oil to prevent sticking.
2. Make the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar together using a hand or stand mixer on medium-high speed until the mixture is pale, fluffy, and doubles in volume. Then, add canola oil, milk, and rosewater and continue mixing for 2 minutes until smooth and silky.
3. Add Dry Ingredients: Gently fold in the sifted all-purpose flour, ground pistachios, and baking powder carefully to maintain the light and airy texture of the batter. Avoid over-mixing.
4. Bake the Cake: Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely before frosting.
5. Prepare the Pistachio Cream Cheese Frosting: In a mixing bowl, beat together the room-temperature cream cheese, condensed milk, pistachio paste, and rosewater until smooth and soft peaks form. Chill the frosting for 15 to 20 minutes for better texture before using.
6. Frost and Decorate: Spread or pipe the pistachio cream cheese frosting evenly over the cooled cake. Optionally, decorate with extra pistachio crumbs or edible flower petals for a beautiful finish.

Notes

• Substitute rosewater in the frosting with pure vanilla or almond extract if preferred.
• Ensure the cake is completely cooled before applying the frosting to prevent melting.
• This cake pairs well with cardamom tea or black coffee, making it ideal for afternoon gatherings or dessert.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Pistachio cake, cream cheese frosting, rosewater dessert, nutty cake, Middle Eastern cake, pistachio cream cheese cake