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Pistachio Gooey Butter Cake

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3.9 from 44 reviews

Pistachio Gooey Butter Cake is a decadent American dessert featuring a rich, buttery crust topped with a creamy, pistachio-studded filling. This luscious cake balances the smoothness of cream cheese and the crunch of finely chopped pistachios, creating a delightful texture contrast. Perfect for celebrations or cozy evenings, it’s best enjoyed warm, perhaps paired with vanilla ice cream or whipped cream for an extra indulgent treat.

Ingredients

Scale

Crust

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tsp baking powder

Filling

  • 8 oz cream cheese, softened
  • 2 large eggs
  • 1 cup unsalted pistachios, finely chopped

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray to ensure easy removal of the cake after baking.
  2. Make Crust: In a medium bowl, cream together the softened butter and 2 cups of granulated sugar until smooth and well combined. Add one large egg and mix thoroughly. Gradually incorporate 1 cup all-purpose flour and 1 teaspoon baking powder until the mixture forms an even batter. Spread this crust batter evenly into the prepared baking dish.
  3. Prepare Filling: In a separate bowl, beat 8 ounces of softened cream cheese with 2 cups sugar until smooth and creamy. Add two large eggs one at a time, mixing well after each addition to maintain a smooth texture. Gently fold in the 1 cup of finely chopped unsalted pistachios to incorporate a delightful crunch into the filling.
  4. Assemble and Bake: Pour the cream cheese and pistachio filling evenly over the crust layer in the baking dish. Place in the preheated oven and bake for 40-45 minutes, or until the top turns golden brown but the interior remains slightly gooey to maintain the cake’s signature richness.
  5. Cool and Serve: Allow the cake to cool slightly in the pan to set the filling slightly for easier slicing. Cut into squares and serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream for an elevated dessert experience.

Notes

  • Use unsalted butter to control the salt content of the cake; adjust seasoning if necessary.
  • Ensure cream cheese and butter are softened to room temperature for smooth mixing.
  • Do not overbake; the center should remain a bit gooey for the best texture.
  • Chop pistachios finely to distribute evenly throughout the filling.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.

Find it online: https://yumfoodusa.com/pistachio-gooey-butter-cake/