Pistachio Cheesecake Recipe

A slice of pistachio cheesecake on a beige plate with crushed pistachios sprinkled on top, and the rest of the cheesecake in the background. Some pistachio pieces are scattered on the white surface.

5 from 5 votes

If you are a true pistachio lover, you must try this pistachio cheesecake recipe. This cheesecake is one of the best cheesecakes I've ever made, it's rich, beautiful and super delicious.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dessert

Cuisine: World

Keyword: cheesecake, pistachio

Servings: yields

Calories: 550kcal

Equipment

Ingredients

For the pistachio paste:

14.1 oz peeled roasted Pistachios

For the crust:

⅓ cup Pistachios
5.6 oz Graham crackers/biscuits
6 tablespoons Butter melted
1 tablespoon Milk

For the filling:

4 cups Cream cheese
1 cup Sugar
¾ cup Pistachio paste
4 Eggs
1 teaspoon Vanilla extract
¼ cup Heavy cream
½ cup Sour cream
1½ tablespoons Cornstarch

For the topping:

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

For decoration:

Pistachios Finely ground

US Customary - Metric

Instructions

Make Pistachio Paste (Optional - read notes): Place peeled, roasted pistachios in a high-speed blender. Blend until smooth and creamy (about 10–15 minutes, scraping down sides as needed). If the paste is warm, refrigerate before using.
Preheat Oven & Prepare Crust: Preheat oven to 325°F (160°C). In a food processor, pulse graham crackers and pistachios into fine crumbs. Add melted butter and milk, pulse to combine. Press mixture firmly into the bottom of a 9-inch (23cm) springform pan. Bake for 7–8 minutes, then set aside to cool. Reduce oven temperature to 300°F (150°C).
Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Add pistachio paste and mix until fully incorporated. Add eggs one at a time, mixing just until combined - don’t overmix. Add vanilla, sour cream, heavy cream, salt, and cornstarch. Mix on low speed until smooth.
Bake in a Water Bath: Wrap the springform pan with foil to prevent leaks. Pour the filling over the crust. Place the pan in a larger roasting pan and fill with hot water halfway up the sides. Bake for 45–50 minutes, until edges are set and the center still jiggles slightly.
Turn off oven, leave the cheesecake inside for 1 hour. Then cool at room temperature for 1 hour, and refrigerate at least 4 hours or overnight.
Prepare Pistachio Ganache Topping: Heat heavy cream until simmering, then pour over white chocolate in a bowl. Let sit for 1 minute, then stir until smooth. Add pistachio paste and mix until fully combined. Pour over chilled cheesecake and spread evenly. Chill for 1 hour or until set.
Decorate and Serve: Grind pistachios finely, then use a sieve to sprinkle over the cake edges. Decorate with chopped pistachios or more paste if desired. Slice and enjoy!

Video

Notes

Homemade Pistachio Paste: In this recipe, I made my own pistachio paste from roasted pistachios. I know it can be time-consuming and not everyone has a powerful blender or food processor, so feel free to use store-bought pistachio paste instead. It works just as well!
Water Bath: Prevents cracks and ensures even baking. Make sure your foil is tightly sealed to avoid leaks.
Don’t Overmix: Especially after adding eggs—this helps keep the texture smooth and prevents excess air.
Check Doneness: The edges should be set but the center should still have a gentle wobble.
Baking Time: Ovens vary. Start checking at 45 minutes; bake up to 55 minutes if needed.
Storing: Cheesecake keeps well in the fridge for up to 4–5 days. Freeze (without topping) for up to 2 months.

Nutrition