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Pistachio Cheesecake

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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

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. Combine graham cracker crumbs, ground pistachios, melted butter, and salt. Press firmly into the bottom of the pan to form the crust.
  3. In a large bowl, beat cream cheese until smooth and fluffy. Add sugar and beat until combined.
  4. Mix in sour cream, pistachio paste, vanilla extract, and almond extract. Adjust pistachio flavor to taste.
  5. Add eggs one at a time, mixing just until combined after each addition.
  6. Gently fold in chopped white chocolate if using.
  7. Pour filling into crust and smooth the top. Tap pan gently to release air bubbles.
  8. Place cheesecake on middle oven rack. On a lower rack, place a baking dish filled with hot water to create steam.
  9. Bake at 325°F for 30 minutes, then reduce temperature to 300°F and bake another 15 minutes or until center is almost set.
  10. Turn off oven, crack door slightly, and cool cheesecake inside for 1 hour.
  11. 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.
  • Author: Amelia
  • 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

Find it online: https://cooksplash.com/pistachio-cheesecake/