Why You’ll Love This Recipe

Smooth, rich, and velvety texture with a unique nutty flavor.
Elegant and eye-catching — ideal for celebrations or dinner parties.
Easy to prepare with a classic baked cheesecake method.
Customizable with different crusts or toppings.
Stores well, making it perfect for make-ahead entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream cheese (softened)
Granulated sugar
Instant pistachio pudding mix (or finely ground pistachios for natural flavor)
Eggs
Sour cream or heavy cream
Vanilla extract
Graham cracker crumbs (for crust)
Melted butter (for crust)
Chopped pistachios (for garnish)
Whipped cream (optional topping)

Directions

Prepare the crust:
- Preheat the oven to 325°F (165°C).
- Combine graham cracker crumbs with melted butter and 1 tablespoon of sugar.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then set aside to cool.
Make the filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the instant pistachio pudding mix and blend until evenly incorporated.
- Beat in the eggs, one at a time, mixing on low speed to avoid overbeating.
- Add sour cream (or heavy cream) and vanilla extract, mixing until just combined.
Assemble and bake:
- Pour the batter over the cooled crust and smooth the top.
- Place the springform pan on a baking sheet and bake for 55–65 minutes, or until the center is almost set (a slight jiggle is fine).
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Chill and serve:
- Refrigerate for at least 4 hours, preferably overnight.
- Top with whipped cream and chopped pistachios before serving.

Servings and timing

Makes 12 servings.
Prep time: 20 minutes.
Cook time: 60 minutes.
Cooling and chilling time: 5 hours (minimum).
Total time: about 6½ hours.

Variations

No-bake version: Use instant pistachio pudding and whipped topping mixed with cream cheese; chill until firm.
Chocolate crust: Substitute chocolate cookie crumbs for the graham crackers for a richer flavor.
Natural pistachio flavor: Use ground pistachios and a few drops of almond extract instead of pudding mix for a more authentic nutty taste.
Mini cheesecakes: Bake in muffin tins for individual servings.
White chocolate pistachio cheesecake: Fold in melted white chocolate before baking for extra decadence.
Pistachio swirl: Swirl a little green-tinted batter through the plain filling for a marbled look.

Storage/Reheating

Store covered in the refrigerator for up to 5 days.
For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months.
Thaw overnight in the refrigerator before serving.
Serve chilled; reheating is not recommended for cheesecake.

FAQs

Can I use real pistachios instead of pudding mix?

Yes! Blend shelled pistachios into a fine powder and add to the batter. You may need to adjust sweetness slightly.

How do I prevent cracks in my cheesecake?

Avoid overmixing, bake at a steady temperature, and cool gradually with the oven door slightly open.

Can I make this cheesecake without a springform pan?

Yes, use a deep 9-inch pie dish, but line it with parchment for easy removal.

What’s the best crust for pistachio cheesecake?

A classic graham cracker crust works well, but shortbread or vanilla wafer crusts complement the nutty flavor beautifully.

Can I make this gluten-free?

Yes, use gluten-free graham crackers or almond flour for the crust.

Why is my cheesecake dense instead of creamy?

Overmixing or overbaking can make the texture dense. Mix only until combined and bake until just set.

Can I use low-fat cream cheese?

You can, but the texture may be less rich and creamy. Full-fat cream cheese gives the best result.

How do I make the top smooth?

Run a knife around the edge of the pan right after baking to prevent cracks and keep the top even.

Can I add color to the filling?

Yes, a drop or two of green food coloring can enhance the pistachio look if desired.

How do I serve it for special occasions?

Top with whipped cream, crushed pistachios, and a drizzle of honey or white chocolate for a show-stopping presentation.

Conclusion

Pistachio Cheesecake is a smooth, nutty, and elegant dessert that’s as beautiful as it is delicious. The creamy filling, buttery crust, and delicate pistachio flavor make it a standout choice for any celebration. Whether baked or no-bake, it’s a dessert that always impresses with its color, flavor, and luxurious texture.

Pistachio Cheesecake

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Pistachio Cheesecake is a rich and creamy dessert with a buttery graham cracker crust and a silky pistachio-infused filling. Elegant, nutty, and visually striking, this cheesecake makes a stunning centerpiece for holidays or special occasions.

Author: Laura
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 6 hours 30 minutes (including chilling)
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 325°F (165°C).
Combine graham cracker crumbs, melted butter, and 1 tablespoon sugar. Press into the bottom of a 9-inch springform pan.
Bake the crust for 8–10 minutes, then remove from oven and let cool.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add pistachio pudding mix (or ground pistachios) and blend until evenly mixed.
Add eggs one at a time, mixing on low speed just until combined.
Stir in sour cream (or heavy cream) and vanilla extract until just incorporated.
Pour the filling over the cooled crust and smooth the top.
Bake for 55–65 minutes, or until the center is mostly set with a slight jiggle.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Remove and refrigerate for at least 4 hours or overnight.
Top with whipped cream and chopped pistachios before serving.

Notes

Use full-fat cream cheese for the creamiest texture.
To prevent cracks, avoid overmixing and cool gradually.
For a natural pistachio flavor, use ground nuts and a hint of almond extract instead of pudding mix.
Cheesecake can be frozen up to 3 months if wrapped tightly.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 26g
Sodium: 300mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 7g
Cholesterol: 115mg