Pistachio Brittle Cheesecake

Name: Pistachio Brittle Cheesecake
Yield: Makes 10 to 12 Servings
Ingredients: 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; 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; 2 teaspoons; 5 ounces

By Debby Maugans NakosPhotography by Richard Eskite

June 30, 1999

Recipe notes