Introduction

This pistachio cheesecake is a luscious dessert combining a crunchy graham cracker crust with a creamy, smooth pistachio-flavored filling. Topped with a rich pistachio and white chocolate ganache, it’s a delightful treat perfect for any special occasion.

A slice of cheesecake with three visible layers is held above a white marbled surface. The bottom layer is a thick, crumbly crust made of crushed nuts and biscuits in golden brown color. The middle layer is a thick, creamy off-white cheesecake filling with a smooth texture. The top layer is a glossy green pistachio glaze with small pieces of chopped pistachios scattered throughout. Below the slice, the rest of the cheesecake sits on a white plate, showing the same three layers with some crumbs around it. The background is soft and light, putting focus on the cheesecake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups Graham crackers (crumbs)
1/2 cup Pistachios (ground, not salted)
1 tbsp Granulated sugar
90 g Butter (melted)
480 g Cream cheese (full fat, room temperature)
100 g Sour cream
1 tsp Vanilla extract
1/4 cup Heavy cream
1/2 tsp Kosher salt
3/4 cup Granulated sugar
2 Eggs
50 g Pistachio paste
2 tbsp Cornstarch
200 g White chocolate (chopped)
1/3 cup Heavy cream
1/4 cup Pistachios (chopped)
40 g Pistachio paste

Instructions

Step 1: In a small to medium bowl, combine graham cracker crumbs, granulated sugar, and ground pistachios. Stir until well mixed.
Step 2: Add melted butter to the crumbs and mix until all crumbs are evenly coated.
Step 3: Press the crumb mixture firmly into the bottom of a prepared 9-inch cake pan to form the crust.
Step 4: Bake the crust at 180°C (350°F) for 5-8 minutes. Watch carefully to avoid burning. Remove and cool to room temperature.
Step 5: Reduce oven temperature to 140°C (280°F). In a large bowl, beat cream cheese, granulated sugar, sour cream, heavy cream, kosher salt, and vanilla extract with a hand mixer until creamy.
Step 6: Add pistachio paste and blend into the mixture until smooth.
Step 7: Sift cornstarch over the mixture and mix well to remove any lumps.
Step 8: Whisk eggs with a fork, then add to the batter. Mix until smooth and creamy.
Step 9: Pour batter over the cooled crust and tap the pan gently on a flat surface to release air bubbles.
Step 10: Bake at 140°C (280°F) for about one hour. The edges should be set while the center remains slightly jiggly.
Step 11: Open the oven door halfway and allow the cheesecake to cool for 1-2 hours to room temperature.
Step 12: Wrap the cheesecake tightly in plastic wrap and chill in the refrigerator for at least 5 hours until fully set.
Step 13: To make the pistachio topping, combine chopped white chocolate, pistachio paste, and heavy cream in a medium bowl.
Step 14: Melt the mixture in 30-second intervals in the microwave or in a bain-marie, stirring after each until smooth and creamy.
Step 15: Stir in chopped pistachios until evenly combined.
Step 16: Run a knife around the cheesecake edges to loosen it, then carefully remove from the pan.
Step 17: Spread the pistachio topping evenly over the cheesecake. Serve and enjoy!

Tips & Variations

For a more intense pistachio flavor, try adding a teaspoon of natural pistachio extract along with the pistachio paste.
If you prefer a nut-free crust, substitute the graham crackers and pistachios with crushed digestive biscuits.
To get a smooth cheesecake, make sure all ingredients are at room temperature before mixing.
Use a water bath during baking for an even creamier texture and to prevent cracking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to maintain freshness. When ready to serve, allow it to sit at room temperature for 15-20 minutes for the best texture. Avoid freezing as the texture may change once thawed.

How to Serve

The image shows a close-up side view of a cheesecake slice held above the rest of the cake on a white marbled surface. The cheesecake has three distinct layers: the bottom crust is a golden-brown crumbly layer with a rough texture, the thick middle layer is creamy and light yellow with a smooth texture, and the top layer is a glossy greenish glaze with small bits of pistachio nuts scattered inside it. The slice is being lifted on a metal spatula, and the whole cake is partially visible below, sitting on the same white marbled surface with some crumbs around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios in this recipe?

It’s best to use unsalted pistachios to control the overall saltiness of the cheesecake. If only salted pistachios are available, omit any additional salt or reduce it slightly in the recipe.

What is pistachio paste and where can I find it?

Pistachio paste is a smooth blend made from ground pistachios and sugar, used to add concentrated nutty flavor. You can find it in specialty baking stores or online. Alternatively, you can make your own by processing shelled pistachios with a bit of sugar and a neutral oil until smooth.