Pistachio Cheesecake

If you’re a fan of rich, creamy cheesecakes and love the unique flavor of pistachios, then this Pistachio Cheesecake is the perfect dessert for you. With a crunchy graham cracker pistachio crust, a creamy, nutty cheesecake filling, and a luxurious pistachio ganache topping, this cheesecake is the ultimate indulgence. Every bite combines the smooth texture of cheesecake with the delightful crunch of pistachios, creating a dessert that’s both decadent and satisfying.

About The Recipe

This Pistachio Cheesecake is a perfect blend of nutty and creamy flavors. When I first made this dessert, I wanted to find a way to showcase the rich, slightly sweet flavor of pistachios, and what better way than to incorporate them into a cheesecake?

Pistachios aren’t just for snacking anymore—they’re the star of this show. The rich, buttery flavor of pistachios is brought to life in every layer, from the graham cracker-pistachio crust to the velvety pistachio cheesecake filling. Add in a sweet pistachio ganache to finish, and you’ve got a cheesecake that is truly next level.

I spent hours perfecting the recipe so that every bite is perfectly balanced. The crust is crunchy and just sweet enough, the filling is luxuriously smooth with that pistachio flavor shining through, and the ganache adds the final touch of decadence. I guarantee it will wow your friends and family at any gathering or special occasion.

Reasons You Will Love This Pistachio Cheesecake

Deliciously Nutty – The pistachio flavor comes through beautifully in every layer, making this cheesecake stand out from the crowd.
Creamy and Rich – The smooth, velvety texture of the cheesecake filling is complemented by the crunchy pistachio crust.
Perfectly Balanced – The cheesecake is sweet, but not overly so, allowing the pistachio flavor to shine.
Impressive yet Easy – This cheesecake looks impressive on any dessert table, but it’s easier to make than you might think.
Versatile – Whether it’s a holiday, birthday, or just because, this cheesecake fits any occasion perfectly.

Equipment Needed

Making this Pistachio Cheesecake requires just a few basic tools, and once you’ve got them ready, you’re on your way to creating this show-stopping dessert. Here’s what you’ll need:

Food Processor – To make the graham cracker-pistachio crust, you’ll need a food processor to grind everything into fine crumbs.
Mixing Bowls – A couple of mixing bowls are essential for making the crust, filling, and ganache.
Electric Mixer – A hand mixer or stand mixer will make the job easier when it comes to making the cheesecake filling.
Springform Pan – A 9-inch springform pan works best for cheesecakes. It ensures easy removal and helps the cake maintain its shape.
Whisk – A whisk is great for stirring ingredients and incorporating the pistachio paste smoothly into the filling.
Offset Spatula – For smoothing the ganache over the cheesecake, an offset spatula is ideal for a clean, even layer.
Roasting Pan – For the water bath, a larger roasting pan helps prevent cracking in the cheesecake while baking.

Ingredients

For the Pistachio Graham Cracker Crust:

180 grams graham crackers (about 12 full crackers)
½ cup pistachio nuts (about 62.5 grams)
3 tbsp granulated sugar (37 grams)
6 tbsp unsalted butter (melted, about 85 grams)

For the Pistachio Paste:

2 cups shelled pistachios (250 grams)
4 tbsp water (or more as needed)

For the Pistachio Cheesecake Batter:

907 grams cream cheese (4 packages of 8 oz. cream cheese, softened)
1 ¼ cups granulated sugar (250 grams)
½ cup sour cream (room temperature)
1 cup pistachio paste (from above)
¼ tsp almond extract (optional)
1 tbsp vanilla extract
4 large eggs (room temperature)

For the Pistachio Ganache:

120 grams white chocolate (scant ¾ cup, chopped)
60 ml heavy cream (¼ cup)
3 tbsp pistachio paste (45 grams)

How To Make The Perfect Pistachio Cheesecake

Step 1: Make the Pistachio Graham Cracker Crust

The crust is a crucial part of this pistachio cheesecake, and it’s super easy to prepare. Here’s how you get started:

Preheat your oven to 325ºF (165ºC). Line a 9-inch springform pan with parchment paper or grease and flour the sides of the pan for easy removal.
Process the graham crackers and pistachios in a food processor until they are finely crushed. You want them to be as fine as possible for the crust.
Combine the crumbs with sugar and melted butter in a bowl, mixing them together until everything is moistened.
Press the mixture firmly into the bottom of the springform pan to create an even layer. You can use the back of a spoon or a measuring cup to help press the crumbs down tightly.
Bake the crust in the oven for 10 minutes. Afterward, remove it from the oven and let it cool completely while you prepare the rest of the cheesecake.

Step 2: Make the Pistachio Paste

Now, let’s make the pistachio paste that will flavor both the cheesecake and the ganache:

Skin the pistachios if you want a bright green paste. This step is optional, but if you want that vibrant green color, blanch the pistachios by boiling them for 1 minute in a pot of hot water.
Peel the skins off by rubbing the pistachios between two clean towels. This can take a little time, so be patient.
Blend the pistachios in a food processor, adding water, one tablespoon at a time, until you achieve a smooth paste. You may need between 3 and 4 tablespoons of water, depending on your pistachios.
Once it’s smooth, set aside 1 cup of this pistachio paste for the cheesecake batter and save the rest for the ganache.

Step 3: Make the Pistachio Cheesecake Batter

Now comes the fun part – the creamy, pistachio-flavored cheesecake filling:

Beat the cream cheese in a large bowl using an electric mixer until smooth and creamy, about 3 minutes on medium speed.
Add the pistachio paste and granulated sugar to the cream cheese, then beat for another 2 minutes until everything is well combined.
Add the sour cream and mix for an additional 30 seconds to combine.
Mix in the extracts – almond and vanilla – and then scrape the bowl to ensure everything is thoroughly incorporated.
Add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix the batter, as this can cause the cheesecake to crack while baking.
Pour the batter into the prepared crust, smoothing the top with a spatula.

Step 4: Bake the Cheesecake

The water bath is essential to prevent cracking and ensure the cheesecake bakes evenly:

Prepare a water bath by wrapping the bottom of the springform pan in a few layers of foil (this will prevent any water from seeping into the pan). Place the springform pan into a large roasting pan.
Add hot water to the roasting pan, making sure it comes about halfway up the sides of the springform pan. This creates a gentle steam that helps cook the cheesecake evenly.
Bake at 325ºF (165ºC) for 60-70 minutes, or until the cheesecake is almost set. It should jiggle slightly in the center.
Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly ajar. This helps it set without sudden temperature changes that might cause cracks.
Remove from the oven, and let the cheesecake cool in the pan for 10 minutes before transferring it to the fridge. Chill for at least 6 hours, or overnight for best results.

How To Store

This pistachio cheesecake is a real treat and can be kept fresh for several days!

In the fridge: Store any leftovers in a sealed container in the fridge for up to 5 days.
In the freezer: To freeze, slice the cheesecake and place each piece on a baking sheet. Freeze for 1 hour until solid, then wrap slices in plastic wrap and place them in an airtight container. It can be frozen for up to 1 month.

Pro Tips for a Perfect Pistachio Cheesecake:

For a bright green paste, be sure to peel the skins off the pistachios. If you don’t mind the paste being a bit darker, you can skip this step.
Use high-quality white chocolate for the ganache. The better the chocolate, the smoother and more flavorful your ganache will be.
Don’t skip the water bath. It’s the best way to ensure your cheesecake bakes evenly without cracking.

There you have it – a rich, creamy, and stunning pistachio cheesecake that’s perfect for any occasion. With its pistachio graham cracker crust, pistachio-infused cheesecake batter, and creamy pistachio ganache, it’s sure to be a showstopper at your next gathering! Enjoy!