I’m sharing a pistachio cheesecake that’s rich, creamy, and loaded with real pistachio flavor. It’s a smooth and nutty dessert that looks as good as it tastes—perfect for holidays or whenever I’m craving something indulgent and unique.
Why I’ll Love This Recipe
I love that this cheesecake uses real pistachios or pistachio paste for a deep, natural flavor—not just a pudding mix shortcut. The crust is buttery with a nutty crunch, and the filling is silky and luxurious. I don’t need to mess with complicated water baths either. It’s impressive enough for guests but easy enough for me to make on a relaxed weekend.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust
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graham cracker crumbs
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roasted, shelled pistachios (finely chopped or ground)
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unsalted butter, melted
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pinch of salt
For the filling
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full-fat cream cheese, at room temperature
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granulated sugar
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sour cream, at room temperature
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pistachio paste or pistachio butter
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eggs, at room temperature
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vanilla extract
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almond extract
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chopped white chocolate (optional, for added richness)
Directions
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Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
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In a bowl, combine the graham cracker crumbs, ground pistachios, melted butter, and salt. Press this mixture into the bottom of the pan to form a firm crust.
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In a large mixing bowl, beat the cream cheese until smooth and fluffy.
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Add the sugar and continue beating until fully combined.
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Mix in the sour cream, pistachio paste, vanilla extract, and almond extract. Taste and adjust the pistachio flavor if needed.
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Add the eggs one at a time, mixing just until combined after each addition.
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Gently fold in the chopped white chocolate if using.
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Pour the filling into the crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
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Place the cheesecake on the middle oven rack. On a lower rack, place a baking dish filled with hot water to create steam while baking.
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Bake for 30 minutes at 325°F, then lower the temperature to 300°F and bake for another 15 minutes, or until the center is almost set.
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Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
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Run a sharp knife around the edges to loosen the cake. Refrigerate in the pan for at least 6–8 hours or overnight before slicing.
Servings and timing
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Servings: 12 slices
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Prep time: 15 minutes
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Bake time: 45 minutes
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Chill time: 6–8 hours
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Total time: about 9 hours including chilling
Variations
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I sometimes use crushed almonds or chocolate cookies for a twist on the crust.
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I skip the white chocolate when I want a lighter, more nut-forward flavor.
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I like turning this into mini cheesecakes using a muffin pan—they bake faster and are perfect for parties.
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For a bit of flair, I top it with crushed pistachios or a light drizzle of white chocolate before serving.
storage/reheating
I store leftover slices in an airtight container in the refrigerator for up to one week. If I want to freeze it, I wrap individual slices in plastic wrap and foil, then freeze for up to three months. When I’m ready to serve, I thaw them overnight in the fridge. I don’t reheat this cheesecake—it’s best served cold or at room temperature.
FAQs
What if I don’t have pistachio paste?
I can make my own by blending roasted pistachios in a food processor until they form a paste. Or I just use finely ground pistachios and fold them into the filling.
Can I skip the water bath?
Yes, I place a tray of hot water on the lower rack of the oven instead. It creates steam that helps prevent cracks without the need to wrap the pan.
Can I make this cheesecake ahead of time?
Absolutely. I usually bake it the night before and let it chill overnight. It actually tastes better the next day once it’s fully set.
How do I keep the cheesecake from cracking?
I use room-temperature ingredients, avoid overmixing the batter, and cool it slowly in the oven with the door slightly open before chilling. That always gives me a smooth, crack-free top.
Is the cheesecake very sweet?
It’s rich but not overly sweet. If I want it less sweet, I use a bit less sugar or skip the white chocolate. The pistachio flavor balances the sweetness nicely.
Conclusion
This pistachio cheesecake is one of my favorite desserts to make when I want something rich, flavorful, and unique. It looks beautiful on any dessert table and always gets compliments. I love how simple the steps are, and that I can get that creamy texture and real pistachio taste without a lot of effort.
Print
Pistachio Cheesecake
A rich and creamy pistachio cheesecake with a buttery, nutty crust and silky filling made from real pistachios or pistachio paste. Perfectly smooth and indulgent for holidays or special occasions.
- Total Time: 9 hours (including chilling)
- Yield: 12 slices
Ingredients
Crust: 1 1/2 cups graham cracker crumbs, 1/2 cup roasted shelled pistachios (finely chopped or ground), 6 tbsp unsalted butter (melted), pinch of salt
Filling: 24 oz full-fat cream cheese (room temperature), 1 cup granulated sugar, 1 cup sour cream (room temperature), 1/3 cup pistachio paste or pistachio butter, 3 large eggs (room temperature), 1 tsp vanilla extract, 1/2 tsp almond extract, 1/2 cup chopped white chocolate (optional)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Combine graham cracker crumbs, ground pistachios, melted butter, and salt. Press firmly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese until smooth and fluffy. Add sugar and beat until combined.
- Mix in sour cream, pistachio paste, vanilla extract, and almond extract. Adjust pistachio flavor to taste.
- Add eggs one at a time, mixing just until combined after each addition.
- Gently fold in chopped white chocolate if using.
- Pour filling into crust and smooth the top. Tap pan gently to release air bubbles.
- Place cheesecake on middle oven rack. On a lower rack, place a baking dish filled with hot water to create steam.
- Bake at 325°F for 30 minutes, then reduce temperature to 300°F and bake another 15 minutes or until center is almost set.
- Turn off oven, crack door slightly, and cool cheesecake inside for 1 hour.
- Run a sharp knife around edges to loosen, then refrigerate in pan for at least 6–8 hours or overnight before slicing.
Notes
- Use crushed almonds or chocolate cookies for a different crust variation.
- Skip white chocolate for a lighter, nut-forward flavor.
- Make mini cheesecakes in a muffin pan for faster baking and party servings.
- Top with crushed pistachios or drizzle white chocolate before serving for extra flair.
- Room temperature ingredients and slow cooling help prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
