Indulge in Irresistible Pistachio Cheesecake
A Creamy, Nutty, Baked Masterpiece That Defines Dessert Perfection
There’s something timeless about a classic New York–style cheesecake — but when you infuse it with pistachios, it transforms into something extraordinary. This Baked Pistachio Cheesecake is creamy, dense, lightly nutty, and irresistibly elegant — perfect for holidays, celebrations, or simply to treat yourself on a weekend.
With a buttery pistachio-graham crust, silky cream cheese filling, and subtle notes of vanilla and almond, this recipe balances texture, flavor, and sophistication. The baked version ensures that luscious, velvety texture that melts in your mouth.
Let’s get into how to make this show-stopping dessert — from crust to creamy center!
Why You’ll Love This Cheesecake
- Perfect texture: Smooth, dense, and creamy — the true New York-style bite.
- Nutty twist: Ground pistachios in both crust and filling for layered flavor.
- Elegant presentation: Vibrant green tones and creamy layers make it stunning for serving.
- Customizable: Add toppings like whipped cream, caramel drizzle, or chopped nuts.
- Make-ahead friendly: Tastes even better after chilling overnight.
Ingredients
– For the Pistachio Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup finely ground pistachios (unsalted, shelled)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- Pinch of salt
– For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream (room temperature)
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup finely ground pistachios
- A few drops green food coloring (optional, for color enhancement)
– For the Topping (Optional):
- ½ cup whipped cream
- 2 tbsp chopped pistachios
- Honey or caramel drizzle (optional)
Instructions
- Preheat the oven: Set your oven to 325°F (160°C). Place the oven rack in the center position.
- Prepare the crust: Combine graham cracker crumbs, ground pistachios, sugar, melted butter, and salt in a bowl. Stir until the texture resembles damp sand.
- Form the crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to compress evenly.
- Bake crust: Bake for 10 minutes. Remove and cool slightly while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add sugar and continue beating until fully incorporated.
- Add sour cream: Blend in the sour cream, vanilla extract, and almond extract until smooth.
- Incorporate eggs: Add eggs one at a time, mixing on low speed just until combined after each addition.
- Add pistachios: Gently fold in the finely ground pistachios and optional food coloring for a light green hue.
- Pour and smooth: Pour filling over the cooled crust, spreading evenly. Tap the pan gently to remove air bubbles.
- Prepare a water bath: Wrap the outside of the springform pan in aluminum foil and place it in a larger roasting pan. Pour hot water halfway up the sides of the pan.
- Bake: Bake for 60–70 minutes, or until the center is mostly set but slightly jiggly.
- Cool gradually: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour.
- Chill overnight: Remove, cover with plastic wrap, and refrigerate at least 6 hours or overnight for best texture.
- Garnish & serve: Top with whipped cream, chopped pistachios, and a drizzle of honey or caramel before serving.
Pro Tips for a Perfect Pistachio Cheesecake
- Always use room temperature ingredients to avoid lumps.
- Don’t overmix once eggs are added — it prevents cracks.
- For a flawless top, bake in a water bath to keep moisture even.
- Chill overnight before slicing — this is non-negotiable for creaminess!
Variations to Try
- Chocolate Pistachio Swirl: Add melted white or dark chocolate to half the filling and swirl before baking.
- Mini Cheesecakes: Use a muffin tin for personal-sized cheesecakes.
- Pistachio Lemon Cheesecake: Add zest of one lemon to brighten flavor.
Serving Ideas
Serve slices with:
- Fresh berries for color contrast
- Espresso or black tea
- Whipped cream and crushed nuts
- White chocolate curls for extra luxury
Pistachio Cheesecake
A creamy, nutty baked New York–style cheesecake with a pistachio-graham crust and silky smooth filling.
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C) and position rack in the center.
- Combine graham cracker crumbs, pistachios, sugar, butter, and salt to make the crust.
- Press crust mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
- Beat cream cheese until smooth, then add sugar and mix well.
- Blend in sour cream, vanilla, and almond extract until creamy.
- Add eggs one at a time, mixing gently.
- Fold in pistachios and optional food coloring.
- Pour filling over cooled crust and smooth the top.
- Bake in a water bath for 60–70 minutes until center is mostly set.
- Cool gradually in oven, then chill overnight before serving.
Notes
For extra flavor, top with whipped cream and chopped pistachios before serving. Always chill thoroughly for best texture.
Storage Tips
- Refrigerate: Covered in the fridge for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition (Per Slice)
Approx. 420 calories | 7g protein | 32g fat | 26g carbohydrates
