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

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.
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.
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.
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.
Chill the cheesecake: Remove cheesecake from oven and water bath. Refrigerate uncovered or lightly covered for 5-6 hours or overnight until firm.
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