Pistachio Cheesecake Recipe

ByHarry Bern
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Introduction

This pistachio cheesecake is a creamy, nutty delight that combines the rich flavor of pistachios with a smooth, luscious texture. With a homemade pistachio paste and a delicate white chocolate ganache, it’s an elegant dessert perfect for any occasion.

A round pistachio cheesecake with three layers sits on a white plate with a smooth wavy edge; the bottom layer is a thick, crumbly light brown crust, the middle layer is a dense, light green cheesecake, and the top layer is a creamy, glossy pale green icing that drips slightly down the sides. The top is sprinkled with small, crushed green pistachio pieces around the edge. A slice is cut out, showing the distinct, even layers inside. The plate rests on a white marbled texture with some small pistachio crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 cups (336g) shelled pistachios
  • 3-4 tablespoons water
  • 2 cups (268g) graham cracker crumbs
  • 3 tablespoons (39g) sugar
  • ½ cup (112g) unsalted butter, melted
  • 24 ounces (678g) cream cheese (room temperature)
  • 1 ½ cups (336g) pistachio paste (from above)
  • 1 ¼ cups (259g) sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 2 ½ teaspoons vanilla extract
  • ¾ teaspoon almond extract
  • 4 large eggs (room temperature)
  • 1 cup (169g) white chocolate chips
  • 3-4 tablespoons (33g-44g) pistachio paste
  • ¼ cup (60ml) heavy whipping cream
  • Additional pistachios (for decorating, optional)

Instructions

  1. Step 1: Make the pistachio paste. Bring a pot of water to a boil that can cover the pistachios. Add pistachios and boil for 4-5 minutes.
  2. Step 2: Strain the pistachios and place them on a kitchen towel. Rub with the towel to loosen the skins, then remove all skins carefully. This can take about 30 minutes.
  3. Step 3: Add skins-free pistachios to a food processor. Puree for 25-30 minutes, adding 1-2 tablespoons of water as needed, scraping down sides frequently until a smooth paste forms.
  4. Step 4: Set aside about 1 ½ cups (336g) of pistachio paste for the filling and 3-4 tablespoons (33g-44g) for the ganache. Refrigerate any extra paste for up to two weeks.
  5. Step 5: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.
  6. Step 6: Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press into the pan bottom and bake for 8-10 minutes. Let cool and cover the pan sides with foil for water bath preparation.
  7. Step 7: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese and 1 ½ cups pistachio paste on low until smooth.
  8. Step 8: Add 1 ¼ cups sugar and flour, mixing gently on low speed. Scrape down bowl sides.
  9. Step 9: Mix in sour cream, vanilla extract, and almond extract on low speed until combined.
  10. Step 10: Add eggs one by one, stirring slowly and scraping as needed until smooth.
  11. Step 11: Pour batter into crust. Place springform pan in a larger pan, add warm water to reach halfway up the sides (without touching foil).
  12. Step 12: Bake 1 hour 25-35 minutes until the center is set but slightly jiggly.
  13. Step 13: Turn off oven, close door, and let cheesecake sit inside for 30 minutes. Then crack the door open and cool for another 30 minutes.
  14. Step 14: Remove from oven and water bath, refrigerate for 5-6 hours or overnight until firm.
  15. Step 15: To make the ganache, combine white chocolate chips, heavy cream, and reserved pistachio paste in a microwave-safe bowl. Heat in 10-15 second intervals, stirring until smooth.
  16. Step 16: Remove cheesecake from pan onto a serving plate. Pour ganache over the top, spreading evenly but allowing drips. Decorate with chopped pistachios if desired.
  17. Step 17: Refrigerate until ready to serve. Enjoy chilled.

Tips & Variations

  • Removing pistachio skins carefully results in a brighter green paste and prettier cheesecake.
  • Use low mixer speed when combining ingredients to prevent cracks.
  • If pistachio paste seems dry, add water gradually but sparingly to maintain texture.
  • Swap graham cracker crust with digestive biscuits for a different flavor.
  • For a dairy-free version, substitute cream cheese and sour cream with suitable plant-based alternatives.

Storage

Store the cheesecake well-covered in the refrigerator for up to 4-5 days. Keep it chilled until serving. Reheat is not recommended as it may affect texture; serve it cold or at room temperature for best flavor.

How to Serve

A single slice of pale green cheesecake with three layers sits on a white plate with a detailed edge, placed on a white marbled surface with a lace cloth underneath. The bottom layer is a thick, crumbly brown crust, the middle layer is a dense and smooth light green cheesecake filling, and the top layer is a slightly lighter green creamy frosting that drips a little down one side. The top is sprinkled with crushed green and brown pistachio pieces, both on the cake and around the plate. In the background, a blurred full cheesecake and a small bowl of pistachios create a soft atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pistachio paste instead of making my own?

Yes, you can use store-bought pistachio paste, but homemade paste offers a fresher, more vibrant flavor and control over texture.

How do I prevent cracks in my cheesecake?

Mix ingredients on low speed to avoid incorporating too much air, bake in a water bath to maintain gentle, even heat, and let the cheesecake cool slowly in the oven before refrigerating.

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Pistachio Cheesecake Recipe

★★★★★

4.7 from 62 reviews
  • Author: Harry
  • Total Time: 8 hours 30 minutes
  • Yield: 10–12 servings 1x
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Description

This rich and creamy Pistachio Cheesecake features a luscious homemade pistachio paste blended into the filling, baked atop a buttery graham cracker crust, and finished with a smooth white chocolate pistachio ganache. Perfectly nutty and decadently creamy, it’s an impressive dessert that balances mild sweetness with the distinctive flavor of pistachios.

Ingredients

Scale

Pistachio Paste

  • 3 cups (336g) shelled pistachios
  • 3–4 tablespoons water

Crust

  • 2 cups (268g) graham cracker crumbs
  • 3 tablespoons (39g) sugar
  • ½ cup (112g) unsalted butter, melted

Cheesecake Filling

  • 24 ounces (678g) cream cheese (room temperature)
  • 1 ½ cups (336g) pistachio paste (from above)
  • 1 ¼ cups (259g) sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 2 ½ teaspoons vanilla extract
  • ¾ teaspoon almond extract
  • 4 large eggs (room temperature)

Ganache & Topping

  • 1 cup (169g) white chocolate chips
  • 3–4 tablespoons (33g-44g) pistachio paste (from above)
  • ¼ cup (60ml) heavy whipping cream
  • Additional pistachios (for decorating, optional)

Instructions

  1. Make the pistachio paste: Boil water in a pot and add shelled pistachios, boiling them for 4-5 minutes. Drain and place them on a kitchen towel, rubbing gently to loosen skins, then remove all skins carefully. Add pistachios to a food processor and blend for 25-30 minutes, adding 1-2 tablespoons of water gradually to help form a smooth paste. Separate about 1 ½ cups (336g) for the cheesecake filling and reserve 3-4 tablespoons (33g-44g) for the ganache.
  2. Prepare the crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides. In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the pan bottom. Bake for 8-10 minutes. Let cool, then wrap the outside of the pan with aluminum foil to protect from water bath moisture.
  3. Make the cheesecake filling: Reduce oven temperature to 300°F (148°C). Beat cream cheese and 1 ½ cups of pistachio paste on low speed until smooth. Add sugar and flour, mixing gently to combine without incorporating air. Add sour cream, vanilla, and almond extracts, stirring to incorporate. Slowly add eggs one at a time, mixing just enough to combine. Scrape bowl sides frequently to ensure uniform mixture.
  4. Bake the cheesecake: Pour batter into crust-lined springform pan. Set this pan inside a larger pan and pour warm water into the larger pan until it reaches halfway up the sides of the springform. Bake for 1 hour 25-35 minutes until the center is set but still jiggles slightly. Turn off oven and leave door closed for 30 minutes, then crack oven door and allow cheesecake to cool slowly for another 30 minutes.
  5. Chill the cheesecake: Remove cheesecake from oven and water bath. Refrigerate uncovered or lightly covered for 5-6 hours or overnight until firm.
  6. Prepare the ganache and finish the cheesecake: In a microwave-safe bowl, combine white chocolate chips, remaining pistachio paste, and heavy cream. Heat in 10-15 second bursts, stirring between intervals until smooth and melted. Pour ganache over the chilled cheesecake, spreading evenly and allowing drips down the sides. Decorate with chopped pistachios if desired. Refrigerate until ready to serve. Best consumed within 4-5 days when stored covered in the refrigerator.

Notes

  • Removing the pistachio skins is essential for a vibrant green color in the paste and cheesecake.
  • Pureeing pistachios into paste is time-consuming but vital for a smooth texture.
  • Low-speed mixing minimizes air in the batter, preventing cracks during baking.
  • Use a water bath to ensure even baking and prevent cracking.
  • Slow cooling inside the oven further prevents cracking by reducing temperature shocks.
  • Refrigerate cheesecake thoroughly to allow proper setting before adding ganache.
  • The ganache can be warmed carefully in the microwave to avoid burning the chocolate.
  • The cheesecake keeps well for up to 4-5 days refrigerated if covered.
  • Prep Time: 50 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pistachio cheesecake, homemade pistachio paste, creamy cheesecake, white chocolate ganache, nutty dessert

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