Pistachio Cheesecake Recipe

I invite you to try my Baked Pistachio Cheesecake that blends graham cracker crumbs, finely ground pistachios, and melted butter into a perfectly balanced crust. My rich filling of cream cheese, sour cream, and pistachio paste is crowned with silky white chocolate ganache, offering nutty elegance and creamy bliss. Absolutely.

I’m so excited to share my Pistachio Cheesecake recipe with you. This creation combines a crisp crust made from graham cracker crumbs, finely ground pistachios, 1/4 cup granulated sugar and melted unsalted butter with a rich, creamy filling that brings together softened cream cheese, a whole cup of sugar, 3 large eggs, sour cream, pistachio paste, vanilla extract and a pinch of salt.

I know that might sound like a lot but trust me its all about that perfect balance of nutty flavor and indulgent creaminess. The pistachio ganache topping made with coarsely chopped white chocolate, heavy cream, unsalted butter and a little more pistachio paste takes this treat to another level.

I feel like this recipe nods to ideas like Pistachio Chocolate Cheesecake and Baked Pistachio Cheesecake while offering a fresh twist on classic Desserts With Pistachios. Enjoy experimenting with this one its a delightful twist on traditional cheesecake recipes.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I really love that the crust is both crunchy and nutty. The mix of graham cracker crumbs and pistachios gives a base with a great texture that makes every bite fun.

Second, the cheesecake filling is super creamy and rich. I enjoy how the cream cheese blends with pistachio paste and sour cream to give me that smooth, mouthwatering treat even if it still has a little wobble after baking.

Third, the pistachio white chocolate ganache on top makes everything feel extra fancy. It adds a perfect nutty and sweet finish that balances out the tangy, creamy filling so well.

Lastly, I appreciate the whole process, from mixing the crust to cooling the cheesecake in the fridge, which feels like I truly made something special even if it takes a bit of time.

Ingredients

• Graham cracker crumbs add a crunchy, sweet base full of carb energy and flavor.
• Pistachios offer healthy fats, fiber and protein that create a rich, nutty taste.
• Cream cheese gives a creamy tangy texture and packs in fat and protein goodness.
• Pistachio paste boosts the dessert with concentrated nut flavor and healthy fats.
• White chocolate infuses sweetness and smooth texture, nicely balancing the tangy cheesecake.
• Sour cream adds a slight tang and creaminess that lightens the dessert’s texture.
• Heavy cream creates a silky, rich finish that makes the dessert extra decadent.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely ground pistachios
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

• 24 oz cream cheese (about 3 packages), softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup pistachio paste
• 1 teaspoon vanilla extract
• A pinch of salt

• 8 oz white chocolate, coarsely chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons pistachio paste

How to Make this

1. Preheat your oven to 325°F. In a bowl, mix the graham cracker crumbs, finely ground pistachios, 1/4 cup sugar and 6 tablespoons melted butter. Press this mixture firmly into the bottom of a springform pan to form your crust.

2. Bake the crust for about 8-10 minutes until it is lightly browned. Remove it from the oven and let it cool while you prep the filling.

3. In a large bowl, beat 24 oz of softened cream cheese with 1 cup sugar until smooth. Add the eggs one at a time making sure each one is well incorporated.

4. Mix in the 1/2 cup sour cream, 1/2 cup pistachio paste, 1 teaspoon vanilla extract and a pinch of salt. Beat the mixture until its smooth and creamy.

5. Pour the filling over the cooled crust in the springform pan and gently smooth the top.

6. Bake the cheesecake in a water bath for about 50-60 minutes, or until the center is just set. Dont worry if it still has a slight wobble.

7. Remove the cheesecake from the water bath, let it cool to room temperature, then chill it in the refrigerator for at least 4 hours or overnight.

8. For the pistachio ganache, combine 8 oz coarsely chopped white chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream until almost boiling and then pour it over the chocolate.

9. Let the mixture sit for 2 minutes then stir until it is smooth and glossy. Stir in 2 tablespoons unsalted butter and 2 tablespoons pistachio paste until fully combined.

10. Pour the ganache over the chilled cheesecake and gently smooth it out with a spatula. Chill the cheesecake for another hour before slicing and serving. Enjoy your nutty, creamy treat!

Equipment Needed

1. Oven – preheated to 325°F
2. Springform pan
3. Mixing bowls (at least two, one for the crust and one for the filling)
4. Measuring cups and spoons
5. Electric hand mixer
6. Rubber spatula
7. Small saucepan
8. Heatproof bowl
9. Large baking dish for the water bath
10. Cooling rack
11. Knife for slicing the cheesecake

FAQ

Pistachio Cheesecake Recipe Substitutions and Variations

• If you don’t have graham cracker crumbs, you can use crushed digestive biscuits or sugar cookies. These work just fine and add a nice twist.
• Instead of finely ground pistachios, you could try using a mix of ground almonds or cashews. It won’t be exactly the same but still gives a good nutty flavor.
• If you’re out of cream cheese, thick Greek yogurt is an okay substitute, though it might make the texture a bit different.
• For heavy cream, you might use half-and-half. It makes the sauce a little lighter but keeps the creaminess.

Pro Tips

1. Make sure your cream cheese is at room temperature before startin out, otherwise you might end up with lumps and a not-so-smooth filling.
2. When you press down the crust, do it really firmly – a loose base can make your cheesecake fall apart when you try to slice it.
3. Wrap your springform pan in aluminum foil before putting it in the water bath; it helps keep any sneaky water from seeping in and ruining your batter.
4. For the ganache, let the hot cream sit over the white chocolate for a couple minutes before stirrin it; it makes a huge difference in gettin that smooth, glossy finish.