Irresistible Pistachio Cheesecake (Ultra-Creamy & Stunning)

Pistachio cheesecake is rich, creamy, and nutty in the best way. The filling is smooth and dense like a classic cheesecake, but real pistachios add a warm flavor that makes it feel more special than vanilla. A simple cookie crust keeps it easy, and a pistachio topping gives it a clean bakery finish without needing fancy decorating skills. This is a great make-ahead dessert for gatherings because it slices beautifully once chilled and the flavor gets even better overnight.

Reasons to Try Pistachio Cheesecake

• Real pistachio flavor: Ground pistachios go into the filling, not just as decoration.
• Ultra-creamy texture: Classic cheesecake richness with a smooth finish.
• Make-ahead friendly: Best after chilling overnight.
• Looks impressive: Pistachio topping makes it look “finished” with minimal effort.
• Balanced sweetness: Nutty flavor keeps it from tasting overly sugary.

Ingredients Notes

For the Crust

• Graham crackers
• Unsalted butter
• Granulated sugar
• Salt

For the Pistachio Cheesecake Filling

• Cream cheese
• Granulated sugar
• Sour cream
• Eggs
• Vanilla extract
• Almond extract
• Pistachios
• Salt
• Cornstarch
• Lemon zest

For the Pistachio Topping

• Pistachio cream
• Heavy cream
• Pistachios
• Salt

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How to Make Pistachio Cheesecake

For the Crust

1. Crush cookies into fine crumbs.
2. Mix crumbs with melted butter, sugar, and salt.
3. Press firmly into the pan and bake briefly to set.

For the Pistachio Cheesecake Filling

1. Grind pistachios until fine but not oily.
2. Beat cream cheese and sugar until smooth.
3. Mix in sour cream, extracts, salt, and lemon zest.
4. Add eggs one at a time, mixing gently.
5. Fold in ground pistachios and cornstarch until just combined.
6. Pour into the crust.

Bake and Cool

1. Bake the cheesecake in a water bath until the edges are set and the center still has a slight wobble.
2. Cool gradually, then chill fully before slicing.

For the Pistachio Topping

1. Whisk pistachio cream with a little heavy cream until smooth and spreadable.
2. Spread over the chilled cheesecake.
3. Finish with chopped pistachios and a pinch of salt.

What You Must Know Pistachio Cheesecake

• Room temperature cream cheese is mandatory. Cold cream cheese makes lumps you can’t fix later.
• Do not overmix after adding eggs. Overmixing adds air, which causes cracks and a puffed cheesecake that collapses.
• Water bath prevents cracks. Cheesecake hates harsh heat. A water bath keeps the bake gentle and even.
• Don’t overbake. The center should still jiggle slightly when you nudge the pan. It firms up as it cools.
• Grind pistachios correctly. Pulse until fine. If you turn them into paste, the filling can get heavy and greasy.
• Chill time isn’t optional. Cheesecake needs a full chill to set and slice cleanly.

Helpful Tips

• Wrap the pan well. Use heavy-duty foil around the springform pan to block water leaks.
• For clean slices: Use a warm knife and wipe between cuts.
• For stronger pistachio flavor: Toast pistachios lightly, cool fully, then grind.

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Variations and Substitutions

• No pistachio cream topping: Use whipped cream and chopped pistachios instead.
• Cookie crust swap: Use vanilla wafers or digestive biscuits.
• Less sweet: Reduce sugar slightly and add more lemon zest to brighten.
• Mini cheesecakes: Bake in a muffin tin with liners (shorter bake time).
• No almond extract: Skip it if you don’t like it—vanilla alone still works.

Serving Suggestions for Pistachio Cheesecake

• Top slices with extra chopped pistachios and a little lemon zest.
• Serve with fresh berries for contrast.
• Add a drizzle of pistachio cream for a richer finish.
• Pair with coffee or mint tea.

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Storage

Store covered in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped tightly for up to 2 months. Thaw overnight in the fridge for the best texture.

Nutrition Facts (Per Serving)

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Irresistible Pistachio Cheesecake (Ultra-Creamy & Stunning)

This pistachio cheesecake is rich, creamy, and packed with real pistachio flavor, finished with a smooth pistachio cream topping.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Chilling Time 4 hours hrs

Total Time 5 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 520 kcal

Ingredients

  

For the Crust

• 2 cups graham cracker crumbs
• 6 tablespoons unsalted butter melted
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt

For the Pistachio Cheesecake Filling

• 32 ounces cream cheese softened
• 1 cup granulated sugar
• 1 cup sour cream
• 4 large eggs room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract optional
• 1 1/4 cups shelled pistachios finely ground
• 1/4 teaspoon salt
• 2 tablespoons cornstarch
• 1 teaspoon lemon zest

For the Pistachio Topping

• 1/2 cup pistachio cream
• 2 to 4 tablespoons heavy cream as needed
• 1/3 cup chopped pistachios
• Pinch of salt

Instructions

 

For the Crust

• Preheat oven to 325°F (165°C).
• Mix graham cracker crumbs, melted butter, sugar, and salt until evenly moistened.
• Press firmly into the bottom of a 9-inch springform pan.
• Bake briefly to set, then cool.

For the Pistachio Cheesecake Filling

• Pulse pistachios until finely ground. Stop before they turn into paste.
• Beat cream cheese and sugar until completely smooth.
• Mix in sour cream, vanilla, almond extract (if using), salt, and lemon zest.
• Add eggs one at a time, mixing on low just until incorporated.
• Mix in cornstarch and ground pistachios just until combined.

Pour filling into the cooled crust.

• Bake and Chill
• Wrap the outside of the pan tightly with foil. Place it in a larger roasting pan.
• Pour hot water into the roasting pan to come partway up the sides of the springform pan.
• Bake until edges are set and the center still has a slight wobble.
• Turn off the oven, crack the door, and let the cheesecake cool gradually.
• Chill in the fridge for at least 6 hours, preferably overnight.

For the Pistachio Topping

• Whisk pistachio cream with heavy cream until smooth and spreadable.
• Spread on the chilled cheesecake.
• Sprinkle with chopped pistachios and a tiny pinch of salt. Slice and serve.

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