Description

This Pistachio Cheesecake is a creamy, nutty dessert that blends the rich flavors of cream cheese and pistachios atop a crunchy graham cracker and pistachio crust. Perfect for special occasions or holiday celebrations, this cheesecake features a smooth filling enhanced with pistachio paste and a subtle vanilla finish, baked gently in a water bath to achieve a perfectly set, crack-free texture.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/2 cup ground pistachios
1/3 cup melted butter
2 tablespoons granulated sugar

For the Filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/2 cup pistachio paste
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Topping (Optional):

1/2 cup whipped cream
2 tablespoons chopped pistachios

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Instructions

Prepare the Crust: Preheat the oven to 325°F and grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, ground pistachios, melted butter, and sugar until the mixture is evenly blended. Press this mixture firmly into the bottom and slightly up the sides of the pan to form the crust. Bake for 10 minutes, then remove from the oven and allow it to cool.
Make the Filling: In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to maintain a smooth texture. Incorporate the sour cream, pistachio paste, vanilla extract, and salt, mixing until fully combined and silky.
Assemble and Bake: Pour the filling over the baked crust and smooth the surface with a spatula. Wrap the springform pan tightly in foil to prevent water from seeping in. Place the wrapped pan into a larger baking dish and add hot water to the outer dish to create a water bath. Bake for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly.
Cool the Cheesecake: Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour to prevent shrinking and cracking. Afterwards, remove the cheesecake from the oven and allow it to cool completely to room temperature before refrigerating.
Chill and Serve: Refrigerate the cheesecake for at least 4 hours, ideally overnight, to set fully. Before serving, optionally top with whipped cream and sprinkle with chopped pistachios for extra texture and flavor.

Notes

Pistachio paste imparts a rich, authentic pistachio flavor. You can find it online or at specialty stores, or make your own by blending shelled pistachios with a small amount of neutral oil.
Using a water bath during baking helps to maintain moisture, prevents cracking, and ensures even cooking of the cheesecake.
To soften cream cheese quickly, leave it out at room temperature for about 30 minutes before starting.
Be careful not to overbake; a slight jiggle in the center indicates the cheesecake is perfectly done and will set as it cools.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 24g
Sodium: 220mg
Fat: 31g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 7g
Cholesterol: 110mg