Pistachio Cheesecake With Pistachio Topping Recipe

I am excited to share my pistachio cheesecake recipe, which pairs a graham cracker crust with a luscious filling of cream cheese, sour cream, and pistachio paste. The topping, featuring heavy cream and chopped pistachios, adds a unique texture that brings a special twist to every bite.

I recently whipped up my Pistachio Cheesecake With Pistachio Topping and let me tell you, it was something else! I started off by mixing up 1 1/2 cups graham cracker crumbs with 1/4 cup granulated sugar for the crust and tossed in 1/2 cup unsalted butter, melted perfectly.

Then I dove into making the rich filling using 3 packages (24 oz total) of softened cream cheese, 1 cup granulated sugar, 1/2 cup pistachio paste, and a few other ingredients like 3 large eggs and a splash of vanilla extract. As if that wasn’t enough, I crowned it with a decadent topping made of 1/2 cup heavy cream, another 1/2 cup pistachio paste, and sprinkled 1/4 cup chopped pistachios on top.

This dessert truly brings a pistachio magic that reminds me of other unique sweet treats I’ve tried, and trust me, you dont wanna miss out on this nutty masterpiece!

Why I Like this Recipe

I love this recipe because it blends a super creamy cheesecake with a cool pistachio twist that makes the flavor really stand out. I also like how the graham cracker crust adds a crunchy, buttery layer that contrasts perfectly with the smooth filling. Another reason is that the pistachio topping not only brings an extra hit of nutty flavor but also adds a fun texture with its little crunches. Plus, I appreciate that the recipe is pretty simple and straightforward, making it a great choice even if i’m not an expert baker.

Ingredients

• Graham cracker crumbs add satisfying crunch and provide ample carbohydrates to build a sturdy crust.
• Unsalted butter brings a rich creamy texture that binds the crust ingredients together perfectly.
• Cream cheese provides a smooth, tangy base that infuses protein, fat and creamy indulgence throughout.
• Pistachio paste delivers a nutty flavor bursting with healthy fats and an unmistakable pistachio aroma.
• Chopped pistachios add delightful crunch, fiber and a vibrant earthy note to every bite.
• Granulated sugar subtly enhances the cheesecake sweetness while balancing tart flavors for perfect makeup.
• Sour cream and heavy cream provide a silky finish, adding mild tang and richness.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar (for the crust)
• 1/2 cup unsalted butter, melted
• 3 packages (24 oz total) cream cheese, softened
• 1 cup granulated sugar (for the filling)
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 3 large eggs
• 1/2 cup pistachio paste (for the filling)
• 1/2 teaspoon vanilla extract
• A pinch of salt
• 1/2 cup heavy cream (for the topping)
• 1/2 cup pistachio paste (for the topping)
• 1/4 cup chopped pistachios

How to Make this

1. Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter in a bowl, then press it evenly into the bottom of a springform pan.

2. In a big bowl, beat 3 packages (24 oz total) of softened cream cheese with 1 cup sugar until it’s really creamy. Then add 1/4 cup sour cream and 1/4 cup heavy cream and mix well.

3. Crack in 3 large eggs one at a time, making sure each is fully incorporated before adding the next one.

4. Stir in 1/2 cup pistachio paste, 1/2 teaspoon vanilla extract, and a pinch of salt until everything is smooth.

5. Pour the filling gently over the crust in the pan and smooth the top with a spatula.

6. Bake for about 55 to 65 minutes, until the center is almost set but still a little wobbly. Avoid overbaking so it stays creamy.

7. Let the cheesecake cool in the oven with the door slightly open for about an hour, then chill it in the fridge for at least 4 hours or overnight.

8. For the topping, mix together 1/2 cup heavy cream and 1/2 cup pistachio paste until you get a smooth, spreadable mixture.

9. Once the cheesecake is well chilled, spread the pistachio topping over the surface evenly.

10. Finally, sprinkle 1/4 cup chopped pistachios on top for a fun crunch and extra flavor, then serve and enjoy!

Equipment Needed

1. An oven capable of preheating to 325°F
2. A springform pan (usually around 9 inches)
3. At least two bowls – one for mixing the graham cracker crust and another large bowl for the cheesecake filling
4. An electric hand mixer or stand mixer
5. Measuring cups and spoons for accurate ingredient portions
6. A spatula for smoothing the batter and topping
7. A knife for chopping pistachios
8. A refrigerator for chilling the cheesecake after it cools
9. An extra bowl to mix up the pistachio topping before spreading it on top

FAQ

Pistachio Cheesecake With Pistachio Topping Recipe Substitutions and Variations

• Graham cracker crumbs – you can use crushed digestive biscuits or vanilla wafers; they give a similar texture and sweetness
• Granulated sugar (for the crust) – brown sugar or even a bit of coconut sugar works fine and adds a nice hint of molasses flavor
• Cream cheese – Neufchatel cheese is a good lower-fat substitute though the taste might be a little less rich
• Heavy cream (for the topping) – try substituting with a blend of half and half with a little extra butter or even whipping cream if thats what you have on hand

Pro Tips

1. Make sure your cream cheese is totally softened before you start mixing; if it’s too cold it can form lumps that ruins the smooth texture of your cheesecake.

2. When you press the graham cracker crust into the pan, really push it down firmly so it holds together well after baking; a loose crust can crumble easily.

3. Keep an eye on the cheesecake as it bakes — take it out when the center is still a bit wobbly; this helps prevent overbaking and keeps it creamy.

4. Let the cheesecake cool slowly in the turned off oven with the door ajar then chill it for a long time; this extra step makes the flavors meld together much better.