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5 from 1 vote

Pistachio Cheesecake

This rich and creamy pistachio cheesecake is made with smooth pistachio cream and a buttery graham cracker crust.
Prep Time25 minutes
Cook Time1 hour
Chill time8 hours
Total Time9 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 696kcal
Author: Cari

Ingredients

Crust

  • 15 graham crackers
  • ½ cup unsalted butter melted
  • ¼ teaspoon salt
  • 1 tablespoon granulated sugar

Pistachio Filling

  • 24 oz full fat cream cheese 3 8 oz bricks softened and at room temperature
  • 1 cup granulated sugar
  • 2 tablespoons all purpose flour
  • ¾ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 1 ½ cup pistachio butter
  • 1 cup sour cream
  • 2 large eggs

Garnish

  • ½ cup heavy cream
  • 2 tablespoon powdered sugar
  • ¼ teaspoon salt
  • ⅓ cup pistachio butter
  • ⅓ cup chopped unsalted pistachios

Instructions

To make the crust:

  • In a food processor, process the cookies, salt 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, flour 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 eggs then process until combined.
  • 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.

Notes

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.