Why You’ll Love This Recipe
This pistachio cheesecake stands out for its beautiful presentation and delightful flavor. It’s creamy, smooth, and has a subtle nuttiness that isn’t overpowering. The crust adds a pleasant crunch that contrasts perfectly with the silky filling. Whether you’re a cheesecake lover or a pistachio fan, this dessert is sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese
- Sugar
- Eggs
- Pistachio paste or ground pistachios
- Vanilla extract
- Heavy cream or sour cream
- Graham crackers or digestive biscuits (for the crust)
- Melted butter (for the crust)
- Chopped pistachios (for garnish, optional)
Directions
- Preheat your oven to 325°F (160°C).
- Prepare the crust by mixing crushed graham crackers with melted butter until the texture resembles wet sand. Press the mixture into the bottom of a springform pan. Bake for 8–10 minutes and let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until fully combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in pistachio paste or finely ground pistachios, followed by vanilla extract and cream or sour cream.
- Pour the batter over the cooled crust and smooth the top.
- Bake in a water bath for about 50–60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open. Then refrigerate for at least 4 hours or overnight.
- Garnish with chopped pistachios before serving, if desired.
Servings and timing
This recipe makes 1 standard 9-inch cheesecake, serving 10–12 people.
Preparation time: 20 minutes
Baking time: 60 minutes
Cooling and chilling time: 6 hours (minimum)
Total time: About 7 hours 20 minutes
Variations
- Chocolate pistachio cheesecake: Add a chocolate ganache topping for extra indulgence.
- No-bake version: Use gelatin or whipped cream to stabilize the filling and skip the oven.
- Mini cheesecakes: Use a muffin tin to make individual servings.
- Nut crust: Substitute part or all of the graham crackers with ground pistachios for a nuttier crust.
- Pistachio-lime flavor: Add a touch of lime zest for a citrusy twist.
Storage/Reheating
Store pistachio cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight. Cheesecake is best served chilled and does not require reheating.
FAQs
What kind of pistachios should I use?
Use unsalted, shelled pistachios. For a smoother texture, pistachio paste works best, but ground pistachios also work well.
Can I use store-bought pistachio paste?
Yes, store-bought pistachio paste is convenient and adds strong flavor. Make sure it’s 100% pistachios for the best result.
How can I make pistachio paste at home?
Blend shelled pistachios with a little oil in a food processor until smooth. You may need to stop and scrape down the sides several times.
Why do I need a water bath?
A water bath ensures even baking and prevents cracks by regulating the oven temperature and adding moisture.
Can I skip the water bath?
You can, but it increases the chance of cracks. If you skip it, reduce the oven temperature slightly and avoid overbaking.
How do I know when the cheesecake is done?
The edges should be set, but the center should still jiggle slightly. It will continue to set as it cools.
Can I make this cheesecake gluten-free?
Yes, just use gluten-free cookies or crackers for the crust.
What toppings go well with pistachio cheesecake?
Chopped pistachios, whipped cream, chocolate drizzle, or fresh berries all pair beautifully with the nutty flavor.
Why did my cheesecake crack?
Cracking usually happens due to overbaking or sudden temperature changes. Always cool the cheesecake gradually and avoid overmixing the batter.
Can I make this ahead of time?
Yes, cheesecake actually tastes better the next day after it has had time to set. You can make it 1–2 days in advance.
Conclusion
Pistachio cheesecake is an elegant twist on a classic dessert, bringing together a creamy filling and the rich, nutty essence of pistachios. It’s an ideal treat for entertaining or simply indulging in something a little more special. With its stunning presentation and unforgettable flavor, this cheesecake is sure to become a favorite.
PrintPistachio Cheesecake
Pistachio cheesecake is a rich and creamy dessert that blends classic cheesecake with the nutty flavor of pistachios. This elegant and indulgent treat features a smooth pistachio-infused filling over a buttery graham cracker crust, topped with chopped pistachios for added texture and beauty.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 7 hours 20 minutes
- Yield: 1 9-inch cheesecake (10–12 servings)
- Category: Dessert
- Method: Baked
- Cuisine: American / Fusion
- Diet: Vegetarian
Ingredients
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Instructions
Preheat oven to 325°F (160°C).,Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Let cool.,In a large bowl, beat cream cheese until smooth. Add sugar and beat until well combined.,Add eggs one at a time, beating well after each.,Mix in pistachio paste, vanilla, and cream or sour cream until smooth.,Pour the filling over the cooled crust. Smooth the top.,Place the pan in a water bath and bake for 50–60 minutes, until the edges are set but the center still jiggles slightly.,Turn off the oven and let cheesecake cool inside with the door ajar for 1 hour.,Refrigerate for at least 4 hours or overnight.,Garnish with chopped pistachios before serving.
Notes
Use high-quality pistachio paste for best flavor. Homemade paste can be made by blending pistachios with a small amount of neutral oil.,A water bath helps prevent cracking and ensures even baking.,Let cheesecake chill completely before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410
- Sugar: 20g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
