This pistachio cheesecake combines the luxurious texture of classic cheesecake with the irresistible flavor of pistachios. It’s a showstopper dessert that’s both elegant and approachable. Whether you’re a cheesecake lover or a pistachio fan, this recipe delivers the best of both worlds with a creamy bite and a delightful crunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham crackers or digestive biscuits (for the crust)
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Pistachio paste or finely ground pistachios
Sour cream or Greek yogurt
Eggs
Vanilla extract
Salt
Optional: chopped pistachios for garnish, whipped cream, or white chocolate drizzle
Directions
Preheat your oven to 325°F (163°C).
Prepare the crust by mixing crushed graham crackers with melted butter. Press into the bottom of a springform pan and bake for 8–10 minutes. Let cool.
In a large bowl, beat cream cheese until smooth. Add sugar and pistachio paste or ground pistachios, and continue mixing until well combined.
Mix in the sour cream, vanilla extract, and salt.
Add eggs one at a time, mixing just until incorporated—do not overmix.
Pour the filling over the cooled crust and smooth the top.
Bake for 50–60 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove and refrigerate for at least 4 hours or overnight before serving.
Garnish with chopped pistachios, whipped cream, or your favorite topping.
Servings and timing
This recipe makes 10–12 slices. Prep time: 20 minutes Cook time: 60 minutes Cooling/chilling time: 5 hours Total time: about 6.5 hours
Variations
No-Bake Version: Use gelatin and whipped cream for a no-bake pistachio cheesecake.
Chocolate Crust: Swap the graham crackers for chocolate cookies for a richer contrast.
Mini Cheesecakes: Make individual cheesecakes using muffin tins for easy serving.
Nut-Free Option: Use sunflower seed butter in place of pistachio paste for a similar texture and flavor.
Lighter Version: Use low-fat cream cheese and Greek yogurt instead of full-fat dairy.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. To serve, thaw overnight in the refrigerator. Cheesecake should not be reheated.
FAQs
Can I use pistachio pudding mix?
Yes, if you don’t have pistachio paste, pistachio pudding mix can be added to the batter for flavor and color, though it will be sweeter and less natural-tasting.
Do I need a water bath?
A water bath helps prevent cracks but isn’t required. If skipping it, bake low and slow and don’t overmix the batter.
What is pistachio paste?
Pistachio paste is made from finely ground pistachios and has a rich, nutty flavor. It can be homemade or store-bought.
Can I use salted pistachios?
It’s best to use unsalted pistachios, or if using salted, reduce the added salt in the recipe to balance the flavor.
How do I make pistachio paste at home?
Blend shelled pistachios with a bit of oil until smooth. You can add a little sugar for sweetness if desired.
Why did my cheesecake crack?
Cracks can happen from overmixing or sudden temperature changes. Cooling slowly in the oven helps prevent this.
Can I make this gluten-free?
Yes, use gluten-free graham crackers or a nut-based crust for a gluten-free version.
Is this cheesecake overly sweet?
No, the pistachio adds a naturally nutty flavor that balances the sweetness, making it rich but not overwhelming.
What can I use instead of sour cream?
You can substitute with Greek yogurt or heavy cream for a slightly different texture.
Can I add a topping?
Yes! Try whipped cream, white chocolate drizzle, or a pistachio crumble for added flavor and presentation.
Conclusion
Pistachio cheesecake is a creamy, nutty, and elegant dessert that brings a fresh twist to traditional cheesecake. With its smooth texture, rich flavor, and eye-catching appearance, it’s perfect for celebrations or simply treating yourself. Once you try it, this unique cheesecake is sure to become a favorite.
Pistachio cheesecake is a rich, creamy dessert with a nutty twist, combining smooth pistachio flavor with classic cheesecake texture on a buttery graham cracker crust. It’s elegant, flavorful, and perfect for special occasions.
Author:Catherine
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:6 hours 30 minutes (includes chilling)
Yield:10–12 slices
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups graham cracker or digestive biscuit crumbs
1/3 cup unsalted butter, melted
24 oz (680g) cream cheese, softened
3/4 cup granulated sugar
1/2 cup pistachio paste or 1/2 cup finely ground pistachios
1/2 cup sour cream or Greek yogurt
3 large eggs
1 tsp vanilla extract
1/4 tsp salt
Optional toppings: chopped pistachios, whipped cream, white chocolate drizzle
Instructions
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs with melted butter. Press mixture into the bottom of a springform pan to form the crust.
Bake the crust for 8–10 minutes, then let it cool.
In a large bowl, beat cream cheese until smooth. Add sugar and pistachio paste (or ground pistachios), mixing until combined.
Mix in sour cream, vanilla extract, and salt until smooth.
Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
Pour the filling over the cooled crust and smooth the top.
Bake for 50–60 minutes, until edges are set and center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove and refrigerate for at least 4 hours or overnight.
Garnish with chopped pistachios, whipped cream, or white chocolate drizzle if desired before serving.
Notes
Use a water bath for smoother texture and to reduce cracking, though it’s optional.Let ingredients come to room temperature before mixing for best results.Chill thoroughly before slicing to ensure clean cuts.Ground pistachios offer texture; pistachio paste creates a smoother, more intense flavor.Store leftovers tightly covered in the fridge or freeze individual slices for later.
