This Pistachio Gooey Butter Cake is a rich and decadent dessert featuring a buttery crust topped with a creamy pistachio-infused filling. It's baked to perfection with a golden brown top and a delightfully gooey center, perfect for serving warm alongside whipped cream or vanilla ice cream.
Total Time:1 hour
Yield:12 servings
Ingredients
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 granulated sugar
1 cup unsalted pistachios, finely chopped
Instructions
Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray to ensure easy removal of the cake after baking.
Make the crust: In a medium bowl, cream together the softened butter and 2 cups granulated sugar until the mixture is smooth. Add one large egg and mix thoroughly. Then incorporate the all-purpose flour and baking powder until well combined. Spread this batter evenly into the prepared baking dish to form the crust layer.
Prepare the filling: In a separate bowl, beat the softened cream cheese and 1 cup granulated sugar until creamy. Add two large eggs one at a time, mixing well after each addition to create a smooth filling. Gently fold in the finely chopped pistachios to evenly distribute them in the filling.
Assemble and bake: Pour the prepared cream cheese and pistachio filling over the crust layer in the baking dish. Smooth the top for an even layer. Bake in the preheated oven for 45 minutes until the top is golden brown but the center remains gooey.
Cool and serve: Allow the cake to cool slightly in the pan before slicing into squares. Serve warm and enjoy with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Notes
For best results, make sure the butter and cream cheese are softened to room temperature before mixing.
Finely chopping the pistachios helps distribute their flavor evenly in the filling.
Do not overbake; the center should remain gooey for the signature texture.
You can substitute granulated sugar with superfine sugar for a smoother texture.
Allow the cake to cool to room temperature if you prefer a firmer texture before slicing.
