Best Pistachio Cheesecake Recipe
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This pistachio cheesecake recipe has a creamy baked filling, a buttery pistachio graham cracker crust, and a smooth white chocolate pistachio ganache. Made with real pistachio paste and vanilla bean paste, it has pistachio flavor in every layer and makes a beautiful dessert for the holidays.
I’ve baked hundreds of cheesecakes over the years and shared dozens of cheesecake recipes on my blog.
This pistachio version is one of my most popular, bringing together the creamy texture of my classic cheesecake with homemade pistachio paste and a smooth pistachio ganache. It’s also a great choice for holidays and Christmas: make it a day ahead, and dessert is already waiting in the fridge.
Why You’ll Love This Cheesecake Recipe
- One of my most popular cheesecakes: My pistachio cheesecake video has more than 1.6 million views, and this recipe remains a favorite among the dozens of cheesecakes I’ve shared.
- Pistachios in every layer: Ground nuts in the crust, pure paste in the filling, and pistachio ganache on top.
- Made for planning ahead: The cheesecake needs a long chill, so you can finish most of the work before guests arrive.
- Looks fancy but is easy to make: With its creamy filling and smooth pistachio ganache, this cheesecake looks like it came from a professional bakery. The steps are straightforward, and my photos and video guide you through the process, even if you’re new to making cheesecakes.
Pistachio Cheesecake Ingredients
- Pistachios and graham crackers: Use shelled, unsalted pistachios for the crust and garnish. Graham crackers make a familiar buttery base; digestive biscuits are another option.
- Unsalted butter and milk: I prefer unsalted butter so I can control the salt. Add the optional milk only if the crust mixture needs more moisture.
- Cream cheese and sour cream: Full-fat block cream cheese gives the filling structure. Sour cream adds tang and a softer, creamier texture. Bring both to room temperature.
- Pistachio paste: Also known as pistachio butter. Choose smooth, unsweetened paste made from 100% pistachios. Read the section below before buying a jar.
- Granulated sugar: Sweetens the filling while allowing the pistachio flavor to come through.
- Large eggs: Help the baked cheesecake set. Use room-temperature eggs and mix gently once they’re added.
- Vanilla bean paste: Adds vanilla flavor and tiny vanilla flecks that complement the pistachios. You can also use vanilla extract instead.
- Heavy cream: Use heavy cream or heavy whipping cream, ideally around 36% fat, for the filling and ganache.
- Cornstarch and salt: Cornstarch helps the filling set, while salt balances the sweetness and nutty flavor.
- White chocolate: Choose real white chocolate containing cocoa butter. Finely chop it so it melts evenly into the warm cream.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Read This Before You Buy Pistachio Paste
The jar you choose makes a real difference. I prefer my homemade pistachio paste because it contains only pistachios. This cheesecake already has sugar in the filling and white chocolate in the ganache, so starting with unsweetened paste gives me control over the sweetness and keeps the pistachio flavor at the center of the recipe.
Pistachio paste and pistachio cream are different products:
- Pure pistachio paste, also called pistachio butter, is made by grinding pistachios until their natural oils form a smooth nut butter. For this cheesecake, look for 100% pistachios on the ingredient list.
- Pistachio cream is usually a sweetened spread containing pistachios plus ingredients such as sugar, oils, milk powder, or white chocolate. It changes both the sweetness and the proportion of nuts in the recipe.
If you have a powerful blender suitable for nut butter, follow my homemade pistachio paste recipe. The machine and batch size matter: the nuts need to circulate around the blades. Scrape down the sides as needed, and avoid adding water to loosen the paste.
You can also buy pure pistachio paste. Check the ingredients rather than relying on the product name. Before measuring, stir any separated oil back into the paste and let refrigerated paste soften enough to mix smoothly.
How to Make Pistachio Cheesecake
1. Make the pistachio crust
Heat the oven to 325°F (160°C). Pulse the graham crackers and pistachios into fine crumbs, then mix in melted unsalted butter. Add the optional milk only if needed to moisten the crumbs. Press into a 9-inch springform pan, bake for 7–8 minutes, and let cool.
2. Mix the cheesecake filling
Beat softened cream cheese and sugar until smooth, then mix in the pistachio paste. Add the eggs one at a time on low speed. Mix in vanilla bean paste, sour cream, heavy cream, salt, and cornstarch just until combined, scraping the bowl to remove any unmixed cream cheese.
3. Prepare the water bath
Reduce the oven to 300°F (150°C). Wrap the springform pan in several layers of heavy-duty foil, then pour the filling over the cooled crust. Place it inside a roasting pan and carefully add hot water until it reaches halfway up the springform pan, keeping water out of the filling.
4. Bake until gently set
Bake for about 60–80 minutes, checking after 55 minutes; some ovens may need longer. The edges should look set, while the center moves with a gentle wobble when you shake the pan. If the middle still ripples like liquid, continue baking. Use these cues alongside the timing to judge doneness.
5. Cool and chill thoroughly
Turn off the oven, leave the door closed, and let the cheesecake cool inside for one hour. Remove it from the water bath and cool at room temperature for another hour. Refrigerate for at least six hours, preferably overnight, so the filling has time to set before adding the ganache.
6. Make the pistachio ganache and spread it over the cheesecake
Heat the heavy cream until just simmering and pour over finely chopped white chocolate. Let stand for one minute, then stir until smooth and mix in the pistachio paste. Cool until no longer hot, spread over the chilled cheesecake, and refrigerate for 30–60 minutes, until set.
7. Decorate and slice neatly
Carefully release the cheesecake from the springform pan. Sprinkle finely ground pistachios over the top and add chopped nuts around the edges. For clean slices, dip a sharp knife in hot water, wipe it dry, and cut, cleaning the blade between slices. Keep the cheesecake refrigerated until you serve it.
Pistachio Cheesecake: Video Recipe
Watch me make this pistachio cheesecake from crust to ganache. The video shows the mixing technique, water-bath setup, and finishing steps alongside the written instructions above.
Prefer the written recipe? Scroll down to the recipe box 👇
A Quick Note About Baking Time
Cheesecake baking time can vary with your oven, pan material, batter temperature, and filling depth. Begin checking after 55 minutes; around 60–80 minutes is a guide, and some ovens may need longer.
Look for set edges and a center that gently wobbles rather than rippling like liquid. Avoid baking until the center is completely firm, as the filling continues to set during cooling and chilling.
What to Do With Leftover Pistachio Paste
If you’ve got extra pistachio paste, here are a few more delicious ways to use it:
- Pistachio Lava Cake
- Pistachio Ice Cream
- Pistachio Cake
- Pistachio Tiramisu
- Pistachio Overnight Oats
- Pistachio Cupcakes
Or check all my pistachio paste (or cream) dessert recipes
My Tips for a Creamy Pistachio Cheesecake
- Start with smooth cream cheese. Soften it before mixing, and scrape the bottom of the bowl. It’s easier to remove lumps before the eggs go in.
- Keep the mixing gentle. Once you add the eggs, use low speed and stop when the batter is combined. Beating in extra air can encourage cracks.
- Protect the crust from water. Wrap the pan carefully, keeping foil seams above the waterline. My cheesecake water-bath guide explains the setup in more detail.
Substitutes and Variations
- Gluten-free crust: Replace the graham crackers with the same weight of gluten-free graham crackers, and check the remaining ingredient labels. Different crumbs absorb butter differently, so aim for a moist mixture that holds together when pressed.
- Pistachio cream cheesecake variation: If you can’t find pure paste, you can try a sweetened pistachio cream with a high percentage of pistachios. Use 180g in the filling and adjust the sugar according to the label. For example, a cream containing 40g sugar per 100g contributes 72g sugar, so approximately 130g granulated sugar would be a starting point instead of 200g. This adaptation is untested: the different proportions of nuts, sugar, and fat can change the flavor and texture. If you also lack pure paste for the ganache, choose one of the alternative toppings below.
- Other toppings: Instead of the white chocolate pistachio ganache, try lightly sweetened whipped cream and chopped pistachios, fresh raspberries, or a thin layer of sweetened pistachio cream spread directly over the chilled cheesecake. Add fresh fruit and nuts close to serving.
- Pistachio Basque cheesecake: Prefer a crustless cheesecake with a deeply browned top and a soft, creamy center? Try my pistachio Basque cheesecake. It uses a separate recipe and a hotter bake without a water bath.
Storage & Make Ahead
- Make ahead: Bake and chill the cheesecake the day before serving. Add the ganache once the filling is cold, then refrigerate until the topping sets. Add chopped and ground pistachios close to serving so they keep their texture. For Christmas, a few fresh raspberries add a simple festive touch.
- Refrigerate: Keep the cheesecake covered in the refrigerator for up to 4–5 days. Store any leftovers promptly after serving.
- Freeze: Freeze the chilled cheesecake without the ganache or garnish for up to two months. Wrap the whole cake or individual slices tightly, then place in an airtight container. Thaw overnight in the refrigerator before adding the topping.
More Cheesecake Recipes
Common Questions
For the result described here, use pure, unsweetened pistachio paste. Sweetened pistachio cream varies widely in nut content, added sugar, and fat. It isn’t a reliable direct swap, and there’s no single sugar adjustment that will work for every jar.
The color depends on the pistachios, their skins, and how much they were roasted. Cream cheese also lightens the filling. A naturally pale green or slightly beige cheesecake can still have plenty of pistachio flavor.
Common causes include overmixing after adding the eggs, overbaking, and sudden temperature changes. Gentle mixing, a water bath, and gradual cooling help reduce the risk. A surface crack doesn’t mean the cheesecake is ruined; the ganache will cover it.
Check for a slight jiggle in the center while the edges are fully set. It will continue to set as it cools.
Pistachio Cheesecake Recipe
Ingredients
For the crust:
- ⅓ cup (45 g) Pistachios shelled and unsalted
- 5.6 oz (160 g) Graham crackers or digestive biscuits (see notes)
- 6 tablespoons (90 g) Butter melted (unsalted)
- 1 tablespoon (15 ml) Milk optional
For the filling:
- 4 cups (900 g) Cream cheese full-fat, softened
- 1 cup (200 g) Granulated sugar
- ¾ cup (180 g) Pistachio paste preferably 100% pure pistachio paste (see notes)
- 4 Eggs large
- 1 teaspoon Vanilla bean paste or extract
- ¼ cup (60 ml) Heavy cream
- ½ cup (115 g) Sour cream
- 1½ tablespoons (12 g) Cornstarch
- ¼ Salt
For the topping:
- 120 g (120 g) White chocolate finely chopped
- 3 tablespoons (45 g) Pistachio paste
- ¼ cup (60 ml) Heavy cream
For decoration:
- Pistachios Finely ground
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a food processor, pulse the graham crackers and pistachios until finely ground. Add the melted butter and pulse until combined. If the mixture seems too dry and doesn't hold together when pressed, add the milk.
- Press firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 7–8 minutes, then set aside to cool. Reduce the oven temperature to 300°F (150°C).
- Make the filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the pistachio paste and mix until fully incorporated. Add the sour cream, heavy cream, vanilla bean paste, cornstarch, and salt. Mix on low speed until smooth, scraping down the sides of the bowl as needed.
- Add the eggs: Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Avoid overmixing, as incorporating too much air can cause the cheesecake to crack during baking.
- Prepare the water bath: Wrap the outside of the springform pan with several layers of heavy-duty aluminum foil to prevent water from leaking in. Pour the cheesecake filling over the cooled crust and smooth the top. Place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake the cheesecake: Bake at 300°F (150°C) for approximately 60–70 minutes (or up to 80 min), or until the edges are set and the center still jiggles slightly when gently shaken. Start checking after 55 minutes, as baking times may vary depending on your oven. Avoid overbaking, as the cheesecake will continue to set as it cools.
- Cool and chill: Turn off the oven, leave the oven door closed, and let the cheesecake cool inside for 1 hour. Remove it from the water bath and let it cool at room temperature for another hour. Refrigerate for at least 6 hours, preferably overnight, until completely chilled and set.
- Make the pistachio ganache: Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let sit for 1–2 minutes, then stir until smooth. Add the pistachio paste and mix until fully incorporated. Allow the ganache to cool slightly, then pour it over the chilled cheesecake and spread evenly. Refrigerate for another 30–60 minutes, or until the topping is set.
- Decorate and serve: Carefully remove the cheesecake from the springform pan. Decorate with finely ground or chopped pistachios. Slice with a sharp knife, wiping the blade clean between cuts, and serve chilled.
Video
Notes
- Pistachio paste: For the best flavor and texture, use 100% pure pistachio paste without added sugar. You can use store-bought pistachio paste or make your own at home. Keep in mind that pistachio paste is different from pistachio cream, which usually contains sugar, oils, and other ingredients.
- Crust variations: Graham crackers and digestive biscuits both work well. You can also use your favorite plain vanilla cookies. For a gluten-free version, replace the biscuits with gluten-free cookies or graham crackers.
- Why use a water bath? A water bath helps the cheesecake bake gently and evenly, reducing the risk of cracks and giving it a smooth, creamy texture. Make sure the springform pan is well protected against leaks. For extra protection, place it inside a slightly larger solid cake pan before putting it in the water bath. Read more here: How (& Why) to Make a Water Bath for Cheesecake
- Don’t Overmix: Especially after adding eggs, this helps keep the texture smooth and prevents excess air.
- Baking time: Baking times may vary depending on your oven, the type of pan you use, and the temperature of your ingredients. Start checking the cheesecake a little before the suggested baking time. The edges should be set, while the center should still have a slight jiggle when gently shaken. Avoid overbaking, as the cheesecake will continue to set as it cools.
- How do I know when the cheesecake is done? The edges should look set, while the center should still wobble slightly when you gently shake the pan. The center should move as one soft piece rather than looking liquid. Avoid baking until the entire cheesecake is completely firm, as it will continue to set while cooling and chilling. Baking times can vary depending on your oven and the depth of your pan.
- White chocolate: Use good-quality white chocolate that contains cocoa butter for the best flavor and a smooth ganache. If the ganache is too thick to spread, stir in a little additional warm heavy cream, one teaspoon at a time.
- Make ahead: This cheesecake is an excellent make-ahead dessert. For the best texture, prepare the cheesecake a day before serving and allow it to chill overnight. Add the ganache and decorations after the cheesecake has completely set.
Storage: Store the cheesecake covered in the refrigerator for up to 4–5 days.
Hi…am eager to try this delicious recipe out but, would like to half the recipe… Can you please advise the baking pan size, temp, and baking time please… Much obliged.
Hi Karen,
You can halve it. Here’s how I recommend adjusting it:
Use a 6-inch (15 cm) round pan instead of an 9-inch and keep the same baking temperature.
Now regarding baking times: Since I haven’t personally tested the half version, I can’t give an exact baking time. I’d recommend starting to check it after about 30–35 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center; that gentle wobble means it’s perfectly baked. It will continue to set as it cools. Just be careful not to overbake.
Thanks so much David & appreciate the kind & prompt reply…
Loved it so much! Super tasty and my neighbours all loved it as well! Will definitely try again. Thank you so much for the recipe!
Thank you so much for your comment. Happy to hear you and your neighbours loved it!
Your cheesecake looks beautiful 🙂
can you use salted pistachio
Technically you can, but it will affect the taste.
where does all the pisatachio paste go? recipe says to use 400 g to make paste, but filling only takes 180g then a little bit for the topping , am i missing something?
Hi Barbara,
Great question, you’re not missing anything 😊
To make smooth pistachio paste, you need about 400 g pistachios. Using less makes it very difficult to blend properly without adding oil.
For the cheesecake itself, you only use:
*180 g pistachio paste in the filling
*45 g pistachio paste for the topping
So yes, you’ll have extra paste left over, and that’s intentional. You can store it in the fridge and use later.
your recipe fails to point out, all ingredients should be at room temp. also, using a stand mixer for this recipe, does a poor job. also, your list of ingredients, does not include salt.
It was delicious! This was a few months ago, now I’m going to try cupcake size for a party
Love it, I’m going to try a cupcake version of it, it was delicious
Question. If I wanted to make small cheesecakes in the muffin tin, how long should I bake them?
I have Pisti pistachio paste, which is apparently 45% pistachios. Do you think it would work?
Hi there!
Baking in a muffin tin:
Yes, you can definitely turn these into mini cheesecakes. Bake them at the same temperature, but reduce the baking time to 15–18 minutes. The centers should still look slightly jiggly, that’s how you know they’ll be creamy once chilled. Then cool completely and chill for at least 2 hours before serving.
Pistachio paste:
Pisti at 45% pistachios will work! The flavor may be a bit sweeter and slightly less intense compared to a 100% pistachio paste, but it still gives great color and taste.
Thanks. I made a tiny batch of muffin pan cheesecake and it was really good. I was a little concerned at first because pisti paste itself is just nasty 😂 very bitter.
Now, I want to make two flavors of cheesecake for our Christmas at work. What if I make a meyer lemon one using this recipe. Eliminate the pistachio paste and add lemon juice and zest. Will that work? Perhaps bake a couple of minutes longer since it will be runnier without nut paste. What do you think?
First of all, your mini cheesecakes look beautiful! 😍
About making a Meyer lemon version — yes, it can work, but my preferred (and better) option is using lemon curd rather than just lemon juice. Lemon curd adds flavor and structure, so you get a creamy, stable cheesecake instead of a runny batter.
What I recommend:
*Omit the pistachio paste
*Add ¾–1 cup lemon curd to the filling
*Reduce the sugar in the cheesecake by ¼–⅓ cup (lemon curd is already sweet)
*Add 1–2 tablespoons lemon zest for extra brightness
With lemon curd, there’s usually no need to bake longer, the texture stays rich and creamy, very similar to the pistachio version.
You can also use lemon curd as a topping, which works beautifully for a Christmas-friendly, fresh-looking cheesecake.
If you want, I have a lemon curd recipe that works perfectly here, homemade or store-bought both work well.
it says to lower temperature to 300 degrees after you get the crust done.. but in the comments you said 325. in the video I think it says 350.. hope I didnt screw mine up… dang.. guess I’ll find out here in a bit. after spending 28 bucks on pistachio paste I hope I read right.
Thanks for catching that! The correct temperature is 300°F (150°C) after baking the crust, that is what gives the cheesecake its smooth, creamy texture without cracks.
That said, 325°F is also totally fine, it’ll just bake a little faster and might get a slightly deeper color on top. Don’t worry, your cheesecake should still turn out delicious! And I know that pistachio paste isn’t cheap, so I really hope it’s worth every bite!
I don’t understand the graham cracker measurement. Is that 5.6 ounce as in weight? Volume? It would be easier if you just gave a measurement per cracker, as I think the sizes are fairly standardized. So, one sleeve of 8-9 crackers? Two?
The 5.6 ounces (160 grams) refers to the weight, not the volume. I always prefer listing the weight rather than the number of crackers because the recipe works with any type of biscuits or cookies, not just graham crackers, and their sizes and thicknesses can vary a lot.
For best accuracy (especially in baking), I highly recommend using a kitchen scale, it ensures the crust has the perfect texture and holds together properly.
Thanks for everything, it is really delicious and is my first time doing and baking a cake together with me and my wife.
That’s so wonderful to hear! I’m glad you and your wife enjoyed baking your very first cake together, what a special memory. And thank you for sharing the photos, the cheesecake looks absolutely beautiful!
Hello! Can i bake it without the watering part?
Yes, you can bake it without a water bath, but the texture may be slightly denser and there’s a higher risk of cracks.
hello !! GREAT CAKE . I have question do u plannig to make ” cheesecake lavender cake with white chocolate recipe?
I want to add that your videos makes me cook and love baking. I never thought I could do this but..thanks to you ❤ I m good cook . Thank you for your work
this recipe is golden. making this for Christmas Eve . thank you. looks fantastic. taste fantastic.
What size spring form pan?
As mentioned in the recipe, 9-inch (23-24cm).
Thank you! I read it fast right before heading to store. I will read it thoroughly before I attempt this delicious cheesecake. Wish me luck! This will be my first time attempting to make one instead of buying one.
Unsalted pistachios for the paste but what about the cheese cake batter???????
Same. You use pistachio paste for the batter as well.
Thank you for answering so quickly. This was a last minute thing and will be my very first cheesecake. I wrote down the amount of pistachios for the cheese cake itself and then clicked on the paste recipe and wrote that amount down as well not realizing in my rush what I did. I always add a little extra stress on the holidays at the last minute haha
Hi! Can I do this recipe in a square pan to make bars?
Yes, use an 8-inch (20cm) square pan.
Hi! This looks so good! I’m wondering if I can sub the pistachio paste for some pistachio cream that I have, or if it needs to be the paste?
Thanks!
What kind of pistachio cream? is it 100% pistachios? or with added sugar?
Hi, also wondering this question. I have pistachio cream which I would like to sub the pistachio paste for (if possible). Can I do this and do I need to amend any of the other ingredients?
Thank you
Hi,
This pistachio cream contains only 20% pistachios (according to the image you’ve attached).
I recommend using pure pistachio paste made with 100% pistachios.
If you can’t find it or make it at home, you can try using this pistachio cream; however, I can’t guarantee the results.
Hey, what size is the springform in this recipe? I want to make a small cheesecake, so I’ll probably need to adjust the quantities.
9-inch (23cm) springform pan.
Zatím nejlepší.
Hi,
I have one question, in direction 5:
When I bake the cheesecake, what is the oven temperature at this stage of preparation?
325°F (160°C).
when using store bought pistaccio paste, should I take 400g or less?
It’s in the recipe. 180 grams for the filling and 45 grams for the topping.
Second time making this today. A hit in our family.
Love cheesecake. Wish there was some way to print off the recipe. It’s a lot of hand writing.
You easily can print the recipe. Just click the print icon on top of the page under the video.
Is the pistachios with or without added salt?
Without.
We liked the cheesecake, but what do I do with the tablespoon of milk?
Glad you liked it 🙂
You add the milk to the biscuit crumbs (with the melted butter) to make a smoother crust.
without you have to blanch them so even if they add salt it would come off when you blanch
Amazing cheesecake. My wife is a pistachio lover and she said this is the best cheesecake she ever had!
Hi,
Glad you guys loved the cheesecake.
This came was amazing a few months ago, I came back now to make cupcakes version for the holiday
it’s absolutely fabulous nothing like it I made it the first time for my grandson’s birthday everybody went crazy it was a lot of work to make the taste and all but it was worth it