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Pistachio Cheesecake

A creamy, nutty baked New York–style cheesecake with a pistachio-graham crust and silky smooth filling.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 minute
Servings: 12 slices
Course: Dessert
Cuisine: American, European
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup ground pistachios unsalted
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 pinch salt
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 0.75 cup sour cream
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 0.5 cup ground pistachios
  • few drops green food coloring optional

Equipment

  • Mixing bowls
  • Electric mixer
  • Springform pan
  • Spatula
  • Roasting pan for water bath

Method
 

  1. Preheat oven to 325°F (160°C) and position rack in the center.
  2. Combine graham cracker crumbs, pistachios, sugar, butter, and salt to make the crust.
  3. Press crust mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
  4. Beat cream cheese until smooth, then add sugar and mix well.
  5. Blend in sour cream, vanilla, and almond extract until creamy.
  6. Add eggs one at a time, mixing gently.
  7. Fold in pistachios and optional food coloring.
  8. Pour filling over cooled crust and smooth the top.
  9. Bake in a water bath for 60–70 minutes until center is mostly set.
  10. 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.