Pistachio Cheesecake Recipe

A slice of pistachio cheesecake with a nut crust on a plate, with the rest of the cake in the background.

5 from 12 votes

Learn how to make pistachio cheesecake with real pistachios and a creamy baked filling. Includes a nutty crust, ganache, and step-by-step photos and a video.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dessert

Cuisine: World

Keyword: cheesecake, pistachio

Servings:

Calories: 550kcal

Equipment

Ingredients

For the crust:

⅓ cup Pistachios shelled and unsalted
5.6 oz Graham crackers or digestive biscuits (see notes)
6 tablespoons Butter melted (unsalted)
1 tablespoon Milk optional

For the filling:

4 cups Cream cheese full-fat, softened
1 cup Granulated sugar
¾ cup Pistachio paste preferably 100% pure pistachio paste (see notes)
4 Eggs large
1 teaspoon Vanilla bean paste or extract
¼ cup Heavy cream
½ cup Sour cream
1½ tablespoons Cornstarch
¼ Salt

For the topping:

120 g White chocolate finely chopped
3 tablespoons Pistachio paste
¼ cup Heavy cream

For decoration:

Pistachios Finely ground

US Customary - Metric

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.

Nutrition