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A creamy slice of pistachio cheesecake topped with crushed pistachios, whipped cream, and a drizzle of white chocolate.

Pistachio Cheesecake: A Creamy, Nutty Delight

Christine
This Pistachio Cheesecake features a buttery graham cracker crust, a creamy pistachio-infused filling, and a light whipped cream topping with crushed pistachios. Baked in a water bath for a smooth texture, it's chilled before serving for the perfect nutty delight!
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time: 6 hours
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 350 kcal

Equipment

  • 9-inch (23cm) springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Food processor (optional, for pistachios)
  • Baking sheet
  • Aluminum foil
  • Cooling rack

Ingredients
  

For the crust

  • 1 ½ cups 180g graham cracker crumbs
  • ½ cup 115g unsalted butter, melted
  • ¼ cup 50g granulated sugar
  • ½ cup 60g finely ground pistachios

For the Filling:

  • 24 oz 680g cream cheese, softened
  • 1 cup 200g granulated sugar
  • 3 large eggs
  • 1 cup 240ml heavy cream
  • ¾ cup 180g pistachio paste
  • 1 tbsp vanilla extract
  • 1 tbsp cornstarchor all-purpose flour
  • ¼ tbsp salt

For the Topping:

  • ½ cup 120ml heavy whipping cream
  • ¼ cup 30g chopped pistachios
  • 2 oz 60g white chocolate

Instructions
 

Prepare the Crust:

  • Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  • In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until well combined.
  • Press the mixture firmly into the bottom of the springform pan.
  • Bake for 10 minutes, then let it cool while preparing the filling.

Make the Cheesecake Filling:

  • In a large mixing bowl, beat the cream cheese until smooth.
  • Add sugar and continue beating until light and fluffy.
  • Mix in eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Stir in vanilla extract, heavy cream, and pistachio paste until smooth.
  • Fold in the chopped pistachios.

Bake the cheesecke

  • Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
  • Pour the filling over the cooled crust and smooth the top.
  • Place the pan in a larger baking dish and fill with hot water halfway up the sides (water bath method).
  • Bake for 55-65 minutes, or until the center is set but slightly jiggly.

Cool and set

  • Turn off the oven and let the cheesecake cool inside with the door slightly open for one hour.
  • Transfer to the fridge and chill for at least 6 hours, preferably overnight.

Garnish & Serve

  • Before serving, top with whipped cream, chopped pistachios, and a drizzle of melted white chocolate.
  • Slice with a warm knife for clean cuts.

Notes

Enjoy this rich, nutty, and creamy Pistachio Cheesecake!