Pistachio Cheesecake Recipe

If you’re a fan of rich, nutty desserts, this pistachio cheesecake is for you. With a graham cracker pistachio crust, a creamy one-bowl pistachio filling, and a topping of crushed pistachios, this cheesecake is a showstopper for any occasion. It’s baked to perfection and full of pistachio flavor that dessert lovers will adore.

Why This Pistachio Cheesecake is Amazing

• Nutty & creamy: Perfectly balanced pistachio flavor in every bite.
• Easy-to-follow: One-bowl filling and simple crust.
• Baked cheesecake perfection: Smooth, creamy, and crack-free.
• Make-ahead friendly: Chills overnight for the best texture.
• Garnish-worthy: Crushed pistachios add a beautiful finishing touch.

Ingredients

Graham Cracker Pistachio Crust

• 12 graham cracker sheets
• ½ cup raw pistachios, plus extra for garnish
• ¼ cup granulated sugar
• ¼ teaspoon salt
• ½ cup unsalted butter, melted

Pistachio Cheesecake Filling

• 3 (8-ounce) packages cream cheese, room temperature
• 1 cup granulated sugar
• 1 (8-ounce) full-fat sour cream, room temperature
• 1 (8-ounce) jar pistachio paste/butter
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• 4 large eggs, room temperature

Equipment

• 9″ Springform Pan
• Stand Mixer
• Food Processor

Instructions

Step 1: Make the Crust

1. Preheat oven to 325°F. Wrap the springform pan with heavy-duty aluminum foil.
2. In a food processor, blend graham crackers, pistachios, sugar, and salt until fine crumbs form.
3. Add melted butter and pulse until the mixture resembles wet sand.
4. Press the crust into the pan evenly, about 1 inch up the sides.
5. Bake for 8-10 minutes until lightly golden. Cool completely.

Step 2: Make the Cheesecake Filling

1. In a stand mixer, beat cream cheese and sugar until smooth.
2. Add sour cream, pistachio paste, lemon zest, lemon juice, and salt. Mix on low speed until incorporated.
3. Add eggs one at a time, mixing just until combined. Overmixing can cause cracks.
4. Pour filling into the cooled crust and smooth the top. Tap gently to remove air bubbles.

Step 3: Bake & Cool

1. Place cheesecake in a water bath: pour boiling water halfway up the springform pan.
2. Bake 55-65 minutes until edges are set and center slightly jiggles.
3. Turn off oven, prop the door open, and let cool for 1 hour.
4. Remove from water bath, unwrap foil, and cool completely on a wire rack.

Step 4: Chill & Serve

• Refrigerate for at least 8 hours or overnight.
• Run a knife around edges before removing the springform ring.
• Garnish with crushed pistachios and slice into 12 servings.

Tips for the Perfect Pistachio Cheesecake

• Room temperature ingredients: Cold cream cheese or eggs cause lumps.
• Avoid cracks: Mix eggs just until combined and cool slowly.
• Use a water bath: Keeps cheesecake moist and smooth.
• Check doneness: Center should jiggle slightly.
• Use a hot knife: For smooth, professional slices.

Storage & Freezing

• Refrigerate: Store in airtight container for up to 5 days.
• Freeze: Wrap slices or the whole cheesecake in plastic wrap and foil. Freeze up to 2 months. Thaw in fridge overnight.

Nutrition (per slice, 12 servings)

• Calories: 466 kcal
• Carbohydrates: 44 g
• Protein: 17 g
• Fat: 26 g
• Saturated Fat: 9 g
• Sugar: 30 g
• Fiber: 3 g

FAQ

Q1: Can I use pre-made pistachio paste?
A1: Yes, store-bought pistachio paste works perfectly.

Q2: Can this cheesecake be made gluten-free?
A2: Substitute the graham crackers with gluten-free crackers.

Q3: How do I prevent cracks?
A3: Avoid overmixing eggs, cool slowly, and use a water bath.