I love all things pistachio and this amazing pistachio cheesecake is no exception. When I found myself with an over abundance of pistachio cream, I began researching to create a perfect pistachio cheesecake. I put on my culinary school training to the test and began recipe testing. I tested this recipe 4 times until it was perfected. The result is a unique and nutty dessert that's perfect for any occasion!

Why you'll love this pistachio cheesecake recipe

You’ll love pistachio cheesecake made with pistachio cream because:

Rich and Creamy: The smooth, velvety texture of the cheesecake, combined with the luxurious pistachio cream, creates a decadently rich dessert.
Nutty Flavor: The pistachio cream adds a naturally nutty sweetness, elevating the cheesecake with a unique, sophisticated flavor that pistachio lovers will adore.
Balanced Sweetness: Pistachio brings a subtle sweetness that complements the creamy cheesecake base without being overpowering, making every bite perfectly balanced.
Elegant Dessert: Its beautiful pale green color and refined flavor make it a stunning dessert that’s perfect for special occasions.
Unique Twist: This pistachio-infused version offers a deliciously different take on the classic cheesecake, making it a must-try for both cheesecake enthusiasts and those looking for something new.

Ingredients needed for this cheesecake with pistachio

Graham Crackers
Unsalted Butter
Granulated Sugar
Cream Cheese
Pistachio Cream
All purpose flour
Sour Cream
Salt
Almond Extract
Large Eggs
Vanilla Extract
Heavy Cream
Unsalted Pistachios

Instructions to make this easy cheesecake recipe

To make the crust:

In a food processor, process the cookies, salt, butter and sugar on high until very finely ground.
Add the melted butter and process until mixture is fully wet and comes together.
Press the crumbs up the sides and on the bottom of an 8″ cake pan with tall sides, lined with parchment paper.
Bake the crust 350 for 10 minutes. Place somewhere to chill while you make the filling.
Once cooled, cover the bottom half of the outside of the pan with aluminum foil.

To make the filling:

Lower oven heat to 325.
In a stand mixer, blend the cream cheese with the sugar and salt on high until it is utterly lump-free and completely smooth. Add the vanilla, almond extract and scrape down the bowl and process for another minute.
Add 1 cup of pistachio butter and process until it is very smooth and well-blended. Scrape down the bowl and process again to ensure all is combined.
Add the sour cream and process until combined.
Add the eggs, pulse until they are just incorporated.
Pour batter half of the crust and drizzle ¼ cup of pistachio butter over the cheesecake batter. Carefully pour the remaining batter into the prepared pan. Drizzle remaining ¼ cup of pistachio cream over the top of the batter.

Place the cheesecake inside of a 13x9" cake pan. Fill the pan halfway with water. This is the water bath.
Bake for about 50, rather than relying on time here look for visual cues for doneness: if it’s set on the sides and jiggly in the center it’s done.
Remove and cool on the counter for about half an hour.
Transfer to fridge and let cool for 8 hours before serving.

Garnish

Before serving, garnish your cheesecake. Mix the heavy cream, salt and powdered sugar until stiff peaks.
Then mix in the pistachio butter. Once combined, gently spread the pistachio whipped cream over the top of the cheesecake.
Lastly, garnish the top of the cheesecake with crushed pistachios.

Variations for this pistachio recipe

1. Crust Variations:

Oreo Crust: For a chocolate twist, use crushed Oreos to add richness and contrast to the pistachio flavor.
Pistachio Crust: Make a pistachio-infused crust by blending half a cup of crushed pistachios with the graham cracker crust
Digestive Biscuit Crust: Use digestive biscuits for a slightly less sweet, more crumbly base.

Toppings:

White Chocolate Ganache: Drizzle white chocolate ganache over the cheesecake for added sweetness and elegance.
Fresh Berries: Add fresh raspberries or strawberries to cut through the richness of the cheesecake.

Flavor Enhancements:

Chocolate Swirl: Swirl melted dark or white chocolate into the pistachio cheesecake batter for a marbled effect.
Raspberry Swirl: Swirl raspberry jam or strawberry jam into the cheesecake batter for a marbled effect and contrast of flavor.

4. Mini Cheesecakes:

Individual Portions: Make mini pistachio cheesecakes in muffin tins or small jars for individual servings, perfect for parties or portion control. Adjust cooking time as needed.

5. No-Bake Pistachio Cheesecake:

No-Bake Version: Make a no-bake pistachio cheesecake by using a gelatin-based filling. Simply mix the pistachio cream with whipped cream, cream cheese, and gelatin, and chill in the fridge instead of baking.

Storage for this pistachio dessert

Here’s how to properly store pistachio cheesecake:

In the Refrigerator:

Storage Time: Store the cheesecake in the fridge for up to 5-7 days.
Method: Cover the cheesecake tightly with plastic wrap or store it in an airtight container to prevent it from drying out and absorbing odors from the fridge.
Tip: It's best to let the cheesecake cool completely before covering and refrigerating to prevent condensation from forming.

In the Freezer:

Storage Time: You can freeze pistachio cheesecake for up to 2-3 months.
Method: Wrap the cheesecake tightly in plastic wrap, then in aluminum foil, or store it in a freezer-safe airtight container. If freezing individual slices, wrap each slice separately for easy thawing.
Thawing: When ready to enjoy, thaw in the refrigerator overnight for the best texture.

Pistachio Cheesecake

Why you'll love this pistachio cheesecake recipe

Ingredients needed for this cheesecake with pistachio