Indulge in a luxurious pistachio cheesecake that perfectly balances creamy richness with nutty crunch.
Packed with protein from cream cheese and heart-healthy fats from pistachios, this dessert offers a satisfying treat without overloading on saturated fat.
Fiber-rich and naturally flavorful, it’s a standout option for everyday indulgence, impressing at gatherings while remaining ideal for make-ahead dessert prep.
Pistachio Cheesecake
Equipment
- 8” or 9” deep cheesecake pan
- Food processor
- Mixing bowls (medium and large)
- Measuring Cups and Spoons
- Mixer (hand or stand)
- Spatula
- Saucepan or microwave-safe bowl (for ganache)
- Roasting pan (for water bath)
- Whisk
- Offset spatula (optional for decorating)
- Strainer (for ganache)
Ingredients
Pistachio Graham Cracker Crust
- 180 g graham crackers about 12 full crackers
- 62.5 g pistachio nuts 1/2 cup
- 37 g granulated sugar 3 tbsp
- 85 g unsalted butter melted (6 tbsp)
Pistachio Paste
- 250 g shelled pistachios 2 cups
- 4 tbsp water or as needed
Pistachio Cheesecake Batter
- 907 g cream cheese softened (4 packages of 8 oz)
- 250 g granulated sugar 1 1/4 cup
- 120 g sour cream 1/2 cup
- 1 cup pistachio paste
- 1/4 tsp almond extract
- 1 tbsp vanilla extract
- 4 large eggs room temperature
Pistachio Ganache
- 120 g white chocolate chopped (scant 3/4 cup)
- 60 ml heavy cream 1/4 cup
- 45 g pistachio paste 3 tbsp
Instructions
- Pistachio Graham Cracker Crust: Preheat your oven to 325ºF (163ºC). In a food processor, pulse the graham crackers and pistachios until they form fine crumbs. Transfer to a bowl, add sugar, and pour in the melted butter. Mix until fully combined. Press the mixture evenly into the bottom of an 8” or 9” deep cheesecake pan. Bake for 10 minutes, then remove from the oven and allow to cool completely.
- Pistachio Paste Preparation: Optional: To achieve a vibrant green pistachio paste, blanch the shelled pistachios in boiling water for 1 minute. Drain and gently rub the skins off using a towel. This may take some time, so be patient. Once peeled, place pistachios in a food processor and blend. Gradually add water, one tablespoon at a time, until a smooth, creamy paste forms. Set aside 1 cup for the cheesecake filling and reserve the rest for ganache.
- Cheesecake Batter Preparation: In a large mixing bowl, beat softened cream cheese at medium speed for 3 minutes until creamy. Add 1 cup of pistachio paste, sugar, and sour cream, and mix for an additional 2 minutes. Scrape down the sides and beat for another 30 seconds. Stir in almond and vanilla extracts, ensuring the mixture is smooth. Add eggs one at a time, mixing gently after each to prevent overbeating. Scrape the bowl occasionally to ensure a uniform texture.
- Assembling and Baking the Cheesecake: Grease the sides of your cheesecake pan lightly with oil to prevent sticking. Pour the batter over the cooled crust. Wrap the bottom of the pan with foil to protect it from water. Place the pan in a larger roasting pan and fill with hot water to create a water bath. Bake at 325ºF (163ºC) for 60–70 minutes. The edges should look set while the center slightly jiggles. Turn off the oven and let the cheesecake rest inside for 1 hour. Refrigerate for at least 6 hours or overnight for best results.
- Pistachio Ganache Preparation: Combine heavy cream and reserved pistachio paste in a saucepan or microwave-safe bowl. Heat until very hot, just below boiling. Pour this mixture through a fine strainer into the white chocolate to remove any solids. Whisk until the chocolate melts completely, forming a smooth ganache. Let it cool at room temperature for 2–3 hours, or refrigerate for about 1 hour, stirring every 10 minutes to achieve the desired thickness.
- Decorating the Cheesecake: Once the ganache is thickened, spread it evenly over the chilled cheesecake using an offset spatula. Sprinkle ground pistachios on top for added texture and flavor. Optionally, arrange chopped pistachios around the edges for an elegant finishing touch.
- Storage Instructions: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the entire cheesecake or individual slices. Wrap them tightly in several layers of plastic wrap, then place in a large freezer bag or airtight container. Thaw at room temperature before serving for best texture and flavor.
Notes
- For a brighter green pistachio paste, blanch and peel the nuts before blending.
- Use room-temperature cream cheese and eggs to ensure a smooth, lump-free batter.
- Wrap the cheesecake pan with foil for a water bath to prevent cracks.
- Gradually add eggs to avoid overmixing, which can cause surface cracking.
- High-quality white chocolate is essential for a silky, flavorful ganache.
- Cheesecake improves in flavor if chilled overnight, allowing the pistachio flavors to meld.
- The crust can be made ahead and stored in the fridge for a few days.
- Ganache can be prepared a day in advance and refrigerated, then brought to room temperature before spreading.
Chef’s Secrets: Insider Pistachio Tips
Creating a flawless pistachio cheesecake relies on technique as much as ingredients.
Always ensure your cream cheese and eggs are at room temperature before mixing—this prevents lumps and promotes a silky texture.
Blanching and peeling pistachios enhances the color of your paste, giving the cheesecake an appealing vibrant green hue.
When adding eggs, mix gently, one at a time, to avoid cracking during baking.
Finally, don’t skip the water bath; it keeps the cheesecake edges smooth and prevents an unsightly dome or fissures.
Serving Suggestions: Elegant Dessert Presentation
This cheesecake shines both as a celebratory dessert or a casual sweet treat.
Serve chilled slices with a light drizzle of honey or a dollop of whipped cream for added richness.
Complement it with fresh berries or sliced figs to introduce natural sweetness and a pop of color.
Pair with lightly roasted coffee or green tea to balance the nutty richness.
You can even serve small mini cheesecakes in ramekins for a stunning individual dessert option.
Storage Tips: Keep Cheesecake Fresh Longer
To maintain freshness, store your cheesecake in an airtight container in the refrigerator for up to five days.
Freezing is also an excellent option—wrap the whole cake or individual slices tightly in multiple layers of plastic wrap, then place in a freezer-safe container.
Thaw at room temperature before serving to preserve texture and flavor.
For ganache, keep refrigerated and bring to room temperature before spreading to ensure a smooth, spreadable consistency.
Frequently Asked Questions
1. Can I make the cheesecake ahead of time?
Yes! This cheesecake actually benefits from chilling overnight, which allows flavors to meld and the texture to firm up.
Make the ganache a day ahead for easier spreading.
2. Can I use pre-made pistachio paste?
Absolutely. While fresh paste gives a brighter, more natural flavor, high-quality store-bought paste works fine.
Adjust the sweetness if the paste is already sweetened.
3. How do I prevent the cheesecake from cracking?
Use a water bath, don’t overmix eggs into the batter, and avoid sudden temperature changes.
Let the cheesecake cool gradually in the oven before refrigeration.
4. Can I substitute the white chocolate in ganache?
You can try high-quality milk chocolate, but it will change the color and slightly alter the sweetness.
Stick with white chocolate for authentic flavor.
5. What’s the best way to peel pistachios quickly?
Blanch shelled pistachios in boiling water for 1 minute, then rub gently in a towel to remove skins.
For any stubborn pieces, peel individually to achieve a bright green paste.
