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Creamy Pistachio Cheesecake Recipe

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  • Author: Asma
  • Prep Time: 20 minutes
  • chill time: 4 hours
  • Cook Time: 45 minutes
  • Total Time: 5 hours 5 minutes
  • Yield: 12 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American, Italian-Inspired
  • Diet: Vegetarian

Description

This Creamy Pistachio Cheesecake is an elegant, nutty, and indulgent dessert featuring a buttery pistachio crumb base, smooth pistachio-infused cheesecake filling, and a luscious pistachio cream topping. Perfect for pistachio lovers and special occasions, this cheesecake delivers rich, creamy, and slightly crunchy textures in every bite!

Ingredients

Scale

For the Pistachio Crumb Base:

  • 1 1/2 cups graham cracker crumbs (140g) (or digestive biscuits)
  • 2/3 cup pistachios (100g), coarsely chopped
  • 1 stick unsalted butter, melted (114g)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt

For the Pistachio Cheesecake Filling:

  • 32 oz cream cheese, room temperature (900g)
  • 3/4 cup white sugar (150g)
  • 3 tablespoons cornstarch (24g)
  • 2 large 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 Decoration:

  • 4 tablespoons pistachio cream*
  • 2 tablespoons pistachios, chopped

Instructions

Step 1: Prepare the Pistachio Crumb Base

  1. Preheat oven to 350°F (180°C).
  2. In a food processor, pulse pistachios until coarsely chopped.
  3. Add graham cracker crumbs, sugar, and salt, then blend until fine.
  4. Pour in melted butter and pulse until the mixture resembles wet sand.
  5. Press the mixture firmly into the bottom and slightly up the sides of an 8-inch loose-bottomed pan.
  6. Bake for 10 minutes, then let cool slightly.

Step 2: Make the Pistachio Cheesecake Filling

  1. Reduce oven temperature to 325°F (170°C).
  2. In a large mixing bowl, beat together cream cheese, sugar, and cornstarch until creamy and lump-free.
  3. Add eggs, egg yolk, vanilla, and almond extract, mixing just until combined. Do not overmix.
  4. Stir in pistachio paste until fully incorporated.
  5. Gradually mix in heavy cream, stirring gently.

Step 3: Bake Using a Water Bath

  1. Wrap the bottom of the cheesecake pan with two layers of foil to prevent leaks.
  2. Pour the cheesecake batter into the cooled crust.
  3. Place the pan into a large roasting dish and fill it with hot water halfway up the sides (this helps prevent cracks).
  4. Bake for 45 minutes or until the edges are set but the center has a slight jiggle.

Step 4: Cool & Chill

  1. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  2. Remove from the water bath and cool to room temperature.
  3. Cover and refrigerate for at least 4 hours (preferably overnight).

Step 5: Decorate & Serve

  1. Once fully chilled, spread an even layer of pistachio cream on top.
  2. Sprinkle with chopped pistachios for extra crunch.
  3. Slice and serve!

Notes

  • Pistachio Paste vs. Pistachio Cream:
    • Pistachio Paste = 100% pistachios, blended into a nut butter.
    • Pistachio Cream = Sweet spread made with pistachios, white chocolate, butter, and milk.
  • For an extra smooth texture, strain the cheesecake batter before baking.
  • Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months.

Find it online: https://homelandflavors.com/creamy-pistachio-cheesecake-recipe/