This Pistachio Cheesecake is a creamy, nutty delight with a rich pistachio flavor in every layer. From the crunchy pistachio graham cracker crust to the velvety pistachio-infused cheesecake and the luxurious pistachio cream topping, this dessert is perfect for pistachio lovers. Whether for a special occasion or just to indulge, this cheesecake is sure to impress!
Why You’ll Love This Recipe
- A rich and creamy cheesecake with deep pistachio flavor
- Crunchy pistachio-infused graham cracker crust for extra texture
- A smooth, velvety texture from the water bath baking method
- Topped with luscious pistachio cream for a gourmet finish
- Perfect for holidays, birthdays, or any special gathering
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pistachio Crumb Base:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ⅔ cup pistachios (coarsely chopped)
- 1 stick (114g) unsalted butter (melted)
- 2 tablespoons sugar
- ¼ teaspoon salt
For the Pistachio Cheesecake:
- 32 oz cream cheese (room temperature)
- ¾ cup white sugar
- 3 tablespoons cornstarch
- 2 large eggs (room temperature)
- 1 egg yolk (room temperature)
- ¾ cup pistachio paste*
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup heavy cream
For Decoration:
- 4 tablespoons pistachio cream*
- 2 tablespoons chopped pistachios
Directions
Make the Pistachio Crumb Base
- Preheat Oven: Preheat the oven to 350°F (180°C).
- Process the Pistachios: In a food processor, pulse the pistachios until coarsely chopped.
- Make the Crumbs: Add graham crackers, sugar, and salt to the food processor. Blitz until the crackers turn into fine crumbs.
- Combine with Butter: Pour the melted butter into the mixture and pulse until it resembles wet sand. (Start with ¾ of the butter and add more if needed.)
- Press the Crust: Transfer the crumb mixture into an 8-inch loose-bottomed pan. Press firmly into an even layer across the bottom and slightly up the sides.
- Bake the Crust: Bake for 10 minutes to set. Let cool slightly while preparing the cheesecake filling.
Make the Pistachio Cheesecake
- Lower the Oven Temperature: Reduce the oven to 325°F (170°C). Prepare the cheesecake pan for a water bath (see notes).
- Beat the Cream Cheese: In a large bowl, beat cream cheese, sugar, and cornstarch until smooth and creamy.
- Add Eggs and Flavoring: Beat in the eggs, egg yolk, vanilla, and almond extract until just combined (do not overmix).
- Incorporate Pistachio Paste: Add the pistachio paste and mix until fully incorporated.
- Add the Cream: Drizzle in the heavy cream a little at a time, mixing gently.
- Bake in a Water Bath: Pour the batter into the prepared crust. Place the pan in a roasting dish, then fill the dish with hot water to create a water bath. Bake for 45 minutes.
- Check for Doneness: The outer 2-3 inches should be set, but the center should still have a slight jiggle. If the center looks liquid, bake a little longer.
- Cool Gradually: Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. Remove from the oven and water bath, then cool completely at room temperature.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
Decorate
- Remove from Pan: Once fully chilled, carefully remove the cheesecake from the pan.
- Top with Pistachio Cream: Spread an even layer of pistachio cream over the cheesecake.
- Garnish: Sprinkle with chopped pistachios for extra crunch.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Bake Time: 45 minutes
- Cooling Time: 6 hours (including chilling)
- Total Time: About 7 hours 5 minutes
Variations
- Chocolate Pistachio Cheesecake: Drizzle melted dark chocolate over the top for a rich contrast.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Lemon Pistachio Twist: Add 1 teaspoon of lemon zest to the cheesecake batter for a citrusy balance.
- Nut-Free Alternative: Swap pistachio paste for almond butter if pistachios aren’t an option.
- Mini Cheesecakes: Use a muffin tin to make individual portions, adjusting the bake time to 20-25 minutes.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw overnight in the fridge before serving.
- Serving Tip: For the best texture, let the cheesecake sit at room temperature for 10-15 minutes before serving.
FAQs
1. What’s the difference between pistachio paste and pistachio cream?
Pistachio paste is pure ground pistachios, while pistachio cream is sweetened and spreadable. They are not interchangeable in this recipe.
2. Why use a water bath for baking?
A water bath prevents cracks and ensures even baking for a smooth, creamy cheesecake texture.
3. How do I know when my cheesecake is done?
The outer edges should be set, but the center should still jiggle slightly. It will firm up as it cools.
4. Can I use store-bought pistachio paste?
Yes! Just make sure it’s 100% pistachios without added sugar or oils.
5. What if I don’t have a food processor?
You can crush the graham crackers and chop the pistachios by hand with a rolling pin.
6. Can I use roasted pistachios instead of raw?
Yes, but raw pistachios give a brighter green color and a milder flavor.
7. How can I make the cheesecake extra creamy?
Make sure all ingredients are at room temperature before mixing.
8. Can I skip the pistachio cream topping?
Yes, but it adds an extra layer of pistachio flavor and a glossy finish.
9. Why does my cheesecake have cracks?
Cracks can happen from overmixing or skipping the water bath. Cooling it gradually helps prevent this.
10. Can I make this cheesecake in advance?
Yes! This cheesecake tastes even better after chilling overnight, so it’s perfect for making ahead.
Conclusion
This Pistachio Cheesecake is a luxurious, creamy dessert with a nutty, rich flavor that pistachio lovers will adore. The crunchy crust, smooth cheesecake filling, and pistachio cream topping create an irresistible combination. Whether for a holiday, birthday, or just a special treat, this cheesecake is guaranteed to impress!
Print
- Total Time: 7 hours 5 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Pistachio Cheesecake is ultra creamy, featuring a buttery pistachio crumb base, rich pistachio-infused cheesecake filling, and a luscious pistachio cream topping. Perfect for special occasions or when you crave an elegant, nutty dessert!
Ingredients
For the Pistachio Crumb Base:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits) (140g)
- 2/3 cup pistachios (100g)
- 1 stick unsalted butter, melted (114g)
- 2 tablespoons sugar
- 1/4 teaspoon salt
For the Pistachio Cheesecake:
- 32 oz cream cheese, room temperature (900g)
- 3/4 cup white sugar (150g)
- 3 tablespoons cornstarch (24g)
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 3/4 cup pistachio paste (195g)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup heavy cream (120g)
For Topping:
- 4 tablespoons pistachio cream
- 2 tablespoons chopped pistachios
Instructions
Step 1: Prepare the Pistachio Crumb Base
- Preheat oven to 350°F (180°C).
- In a food processor, pulse pistachios until coarsely chopped.
- Add graham cracker crumbs, sugar, and salt, then blitz until fine.
- Pour in melted butter, pulsing until mixture resembles wet sand. (Start with ¾ of the butter and add more if needed.)
- Press mixture firmly into the bottom of an 8-inch loose-bottomed pan, slightly up the sides.
- Bake for 10 minutes, then set aside to cool.
Step 2: Make the Pistachio Cheesecake Filling
- Reduce oven temperature to 325°F (170°C). Prepare the pan for a water bath (see notes).
- In a large bowl, beat cream cheese, sugar, and cornstarch until creamy and smooth.
- Add eggs, egg yolk, vanilla, and almond extract; mix until just combined (do not overmix).
- Mix in pistachio paste until fully incorporated.
- Gradually drizzle in heavy cream, mixing slowly until combined.
- Pour batter into the prepared crust and place in a water bath in the oven.
- Bake for 45 minutes or until the edges are firm but the center has a slight jiggle.
- Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
- Remove from the water bath and cool completely at room temperature before refrigerating.
- Chill for at least 4 hours (preferably overnight).
Step 3: Decorate & Serve
- Once fully chilled, remove cheesecake from the pan.
- Spread an even layer of pistachio cream over the top.
- Sprinkle with chopped pistachios for garnish.
- Slice and enjoy!
Notes
- Pistachio paste and pistachio cream are not the same. The paste is pure pistachios, while the cream is sweetened.
- Water Bath Tip: Wrap the cheesecake pan in two layers of foil before placing in a larger pan filled with hot water. This prevents cracks and ensures even baking.
- Store cheesecake in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Chilling Time: 6 hours (includes cooling)
- Cook Time: 45 minutes
- Category: 12
- Method: Baking
- Cuisine: American
