Creamy Pistachio Cheesecake Recipe

This Pistachio Cheesecake is a rich, creamy, and indulgent dessert featuring a pistachio crumb crust, a smooth pistachio-infused cheesecake filling, and a luxurious pistachio cream topping. Perfect for any occasion, this dessert is a showstopper for pistachio lovers!

Why You’ll Love This Recipe

• Ultra-creamy texture – thanks to full-fat cream cheese and heavy cream
• Rich pistachio flavor – from pistachio paste and a nutty crumb base
• Baked to perfection – with a foolproof water bath method
• No artificial flavors – real pistachios for an authentic taste
• Beautiful presentation – finished with pistachio cream and chopped nuts

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pistachio Crumb Base:

• 1½ cups graham cracker crumbs (or digestive biscuits) (140g)
• ⅔ cup pistachios, coarsely chopped (100g)
• 1 stick unsalted butter, melted (114g)
• 2 tablespoons sugar
• ¼ teaspoon salt

For the Pistachio Cheesecake:

• 32 oz cream cheese, room temperature (900g)
• ¾ cup white sugar (150g)
• 3 tablespoons cornstarch (24g)
• 2 eggs, room temperature
• 1 egg yolk, room temperature
• ¾ cup pistachio paste (195g)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup heavy cream (120g)

For the Topping:

• 4 tablespoons pistachio cream
• 2 tablespoons chopped pistachios

Directions

1. Prepare the Pistachio Crumb Base

• Preheat oven to 350°F (180°C).
• In a food processor, pulse pistachios until coarsely chopped.
• Add graham crackers, sugar, and salt; process until fine crumbs form.
• Drizzle in melted butter and pulse until the mixture resembles wet sand.
• Press the crumb mixture firmly into an 8-inch springform pan, covering the bottom and slightly up the sides.
• Bake for 10 minutes, then set aside to cool.

2. Make the Pistachio Cheesecake Filling

• Lower oven temperature to 325°F (170°C).
• In a large mixing bowl, beat cream cheese, sugar, and cornstarch until smooth and lump-free.
• Add eggs and egg yolk, beating just until incorporated (do not overmix).
• Mix in pistachio paste, vanilla, and almond extract.
• Gradually add heavy cream, stirring until smooth.

3. Bake in a Water Bath

• Wrap the bottom of the springform pan in two layers of foil to prevent leaks.
• Pour the cheesecake batter over the cooled crust.
• Place the pan inside a larger roasting pan, then fill with hot water halfway up the sides.
• Bake for 45 minutes or until the edges are set but the center has a slight jiggle.

4. Cool & Chill

• Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
• Remove from the water bath and let it cool completely at room temperature.
• Refrigerate for at least 4 hours, preferably overnight.

5. Decorate & Serve

• Spread an even layer of pistachio cream over the chilled cheesecake.
• Sprinkle with chopped pistachios for extra crunch.
• Slice and serve cold.

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Bake Time: 45 minutes
• Chill Time: 4 hours
• Total Time: 5 hours

Variations

• Chocolate Pistachio Cheesecake: Add a chocolate crust using Oreo crumbs instead of graham crackers.
• No-Bake Version: Skip the baking and use whipped cream instead of eggs for a lighter texture.
• Extra Nutty: Fold in ½ cup of chopped pistachios into the batter for crunch.
• Vegan Option: Use vegan cream cheese and coconut condensed milk.

Storage & Freezing

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

FAQs

1. What’s the difference between pistachio paste and pistachio cream?

• Pistachio paste is 100% ground pistachios, while pistachio cream is a sweet spread made with pistachios, white chocolate, and milk.

2. Can I make this cheesecake without a water bath?

A water bath helps prevent cracks, but you can bake it without one—just place a pan of hot water on the rack below.

3. What’s the best way to get a smooth cheesecake?

Use room-temperature ingredients and avoid overmixing the eggs.

4. Can I use store-bought crust instead?

Yes! A pre-made graham cracker crust works in a pinch.

5. How do I know when my cheesecake is done?

The edges should be set, but the center should still jiggle slightly when shaken.

6. Can I make mini cheesecakes with this recipe?

Yes! Bake in muffin tins with cupcake liners for 15-18 minutes.

7. What’s the best substitute for pistachio paste?

Blend shelled pistachios in a food processor until smooth, adding a touch of oil if needed.

8. How do I prevent my cheesecake from cracking?

• Use a water bath
• Don’t overmix the batter
• Cool it slowly in the oven before refrigerating

9. Can I use low-fat cream cheese?

It’s not recommended, as full-fat cream cheese creates a richer, creamier texture.

10. What toppings go well with this cheesecake?

• White chocolate drizzle
• Crushed pistachios
• Fresh berries
• Whipped cream

Conclusion

This Pistachio Cheesecake is the ultimate creamy, nutty, and indulgent dessert. With a buttery pistachio crust, rich pistachio filling, and a smooth pistachio cream topping, every bite is luxurious. Whether you’re serving it for a special occasion or just treating yourself, this cheesecake is sure to impress.

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