This Pistachio Cream Cheese Cake is rich, creamy and super moist. Made with a sponge cake and topped with pistachio and cream cheese frosting.
This deliciously unique dessert is made with real pistachios and loaded with flavor. I added pistachios in the cake batter, cream cheese frosting and scattered crumbs on top on the cake.
The combination of pistachio and cream cheese works really well and the addition of rosewater to the frosting gives it a fragrant and fresh flavor.
I use no artificial colors used in making this cake. The frosting gets its light green color from my homemade pistachio paste.
The cake base is made with a simple sponge, topped with a rich pistachio cream cheese frosting and covered with ground pistachios and dried roses. This cake is one of the my best desserts ever.
For the Sponge Cake you need eggs, sugar, canola oil, milk, rose water and all purpose flour. You will also need pistachios crumbs.
To prepare the Frosting you need cream cheese, condensed milk, pistachio paste, and rose water.
how to make pistachio paste at home
Place your shelled, unsalted, roasted pistachios in food processor and process until smooth silky paste is formed. You may add a little bit of water if needed. I used 1 teaspoon of rosewater to add a nice flavor to the paste. This whole process takes less than five minutes.
how to make pistachio cream cheese cake?
Preheat oven to 350F (180C) and grease an 8-inch pan with butter or baking spray.
I used a tart pan to give the cake a nice shape.
Start by grinding unsalted, shelled and roasted pistachios into crumbs. You can either use a food processor or place the pistachios in a zip-lock bag and give them a good wack with a rolling pin or the back of a frying pan. Set aside.
In a large mixing bowl using hand mixer, or stand mixer fitted with whisk attachment, whisk the eggs and sugar until they double in volume. Add the oil, milk and rosewater and mix for another 2 minutes.
Fold in flour, ground unsalted pistachios and baking powder. Mix well to combine. Pour the batter in prepared pan and bake for 25 – 30 minutes or until an inserted toothpick in the middle comes out clean. Cool the cake completely before frosting.
how to make pistachio cream cheese frosting
In a mixing bowl, using a hand mixer, whisk the cream cheese with condensed milk, pistachio paste and rosewater until well combined and smooth peek forms. Chill for 15–20 minutes before using.
Use a piping bag to decorate your cake with the frosting and top with pistachio crumbs and dried rose petals.
what to serve with pistachio cream cheese cake
I like to have a slice of this Pistachio Cake with a cup of cardamom flavored tea, or a cup of black coffee.
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, ground
- 1 tablespoon baking powder
For the frosting:
- 1 cup cream cheese, at room temperature
- 1/4 cup condensed milk
- 1/4 cup pistachio paste
- 1 teaspoon rosewater (vanilla works too)
Making The Cake
- Preheat oven to 350F (180C) and grease 8 inch round pan with baking spray.
- In a large mixing bowl using hand mixer, or stand mixer fitted with wire attachment, whisk the eggs and sugar until they double in volume. Add oil, milk and rosewater and mix for another 2 minutes.
- Fold in flour, pistachios crumbs and baking powder. Mix well to combine. Pour batter in prepared pan and bake for 25 to 30 minutes or until a toothpick comes out clean.
Making the Frosting
In a mixing bowl, using a hand mixer, whisk the cream cheese with condensed milk, pistachio paste and rosewater until well combined and smooth peek forms. Chill for 15–20 minutes before piping on cupcakes.
Use a piping bag to decorate your cupcakes with the frosting and top with pistachios and flower petals.
You can substitute rose water with pure vanilla extract or almond extract.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 390Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 83mgSodium: 296mgCarbohydrates: 33gFiber: 1gSugar: 16gProtein: 8g