Pistachio Cheesecake
A creamy, rich baked pistachio cheesecake with a buttery graham cracker crust, silky pistachio cream cheese filling, and a topping of whipped cream and crushed pistachios. Perfect for holidays, dinner parties, or any special occasion.
Equipment
- 1 9-inch Springform Pan
- 1 Stand Mixer or Hand Mixer
- 1 Food Processor (for crushing crackers)
- 1 Large Roasting Pan (for water bath)
- 1 Offset Spatula
- 1 Wire Cooling Rack
Ingredients
For the Crust
- 2 cups graham cracker crumbs finely crushed
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1 pinch salt
For the Filling
- 24 oz cream cheese full-fat, softened to room temperature
- 1 cup pistachio paste 100% pistachios, no artificial flavoring
- 3/4 cup granulated sugar
- 1/2 cup sour cream room temperature
- 1/4 cup heavy cream
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour helps stabilize the filling
For the Topping
- 1 cup whipped cream freshly whipped
- 1/4 cup crushed pistachios roasted, for garnish
- white chocolate shavings optional garnish
Instructions
- Preheat your oven to 325°F and position the rack in the center.
- Crush graham crackers in a food processor until they form fine crumbs.
- Mix the crumbs with melted butter, sugar, and salt until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom of your springform pan using the back of a spoon.
- Bake the crust for 10 minutes, then remove and let it cool completely.
- Beat the softened cream cheese in your mixer on medium speed until completely smooth, about 3 minutes.
- Add the pistachio paste and sugar to the cream cheese, mixing until fully combined and no lumps remain.
- Mix in the sour cream, heavy cream, vanilla, and flour on low speed until smooth.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Wrap the outside of your springform pan tightly with aluminum foil to prevent water from seeping in.
- Pour the pistachio cheesecake filling over the cooled crust and smooth the top with an offset spatula.
- Place the pan inside a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 60 to 70 minutes, until the edges are set but the center still has a slight wobble.
- Turn off the oven and crack the door open, letting the cheesecake cool inside for one hour.
- Remove the cheesecake from the water bath, unwrap the foil, and let it cool to room temperature.
- Refrigerate for at least 6 hours or overnight before serving.
- Top with whipped cream and crushed pistachios right before serving.
Notes
Use full-fat cream cheese for the creamiest texture. Always bring dairy ingredients to room temperature before mixing. A water bath is strongly recommended to prevent cracking. Chill overnight for the best flavor and texture. Add toppings only after the cheesecake has fully chilled.