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.
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.