Delicious Pistachio Cheesecake Recipes

Creamy, nutty, a little fancy without being snobby—this pistachio cheesecake is the dessert that makes people think you hired a pastry chef, but really you just had a bag of pistachios and a craving. It’s lush and silky with that mellow pistachio flavor, tucked into a buttery graham crust, and finished with a scatter of crunchy green jewels on top. If you love cheesecake but want something that feels fresh and special, this is it.

My husband is a chocolate guy through and through, but this pistachio situation made him switch teams. He stood at the counter with a fork “trimming the edge” (sure) and by the time I looked up, a suspicious crescent was missing. The kiddo calls it “green cake” and insists we save a slice for breakfast. We do. No regrets.

How to Make It

Grab a 9-inch springform pan and line the bottom with parchment if you’re prone to crust stickage. Stir together 1 1/2 cups graham cracker crumbs, 2 tablespoons sugar, a pinch of salt, and 5 tablespoons melted butter. Smush it into the pan, really press up the sides so it doesn’t crumble later. Bake at 350°F for 8 minutes, then cool. Drop the oven to 325°F.

For the filling: beat 24 ounces (3 blocks) room-temp cream cheese until smooth and not lumpy—give it a minute, scrape the bowl. Add 3/4 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla, 1 teaspoon lemon zest, and 1/4 teaspoon fine salt. Now the pistachio part: you can use 1/2 cup pistachio paste (my fave) OR 1 package (3.4 oz) instant pistachio pudding mix. If using pudding mix, stir in 1/3 cup milk so it blends silky instead of chalky. Beat in 3 large eggs one at a time. Fold in 3/4 cup sour cream. If you want that pastel vibe, a teeny drop of green food color is fine. No judgment.

Water bath time, but we’re not making it weird: wrap the outside of the pan in heavy-duty foil, set it in a roasting pan, pour the batter in, and add hot water to the roasting pan until it comes halfway up the sides of the springform. Bake at 325°F for 55–65 minutes—edges set, middle still wobbles like Jell-O. Turn off the oven, crack the door, and let it sit 30 minutes. Then out it comes. Run a thin knife around the edge to release it. Cool to room temp, then chill at least 6 hours (overnight = best).

Top however your heart says: softly whipped cream, chopped pistachios, a drizzle of honey, maybe a few raspberries if you’re feeling extra. Slice with a hot knife and wipe between cuts for bakery-worthy edges. Bask in compliments.

✔Ingredient Notes

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– Cream Cheese: Full-fat, room temp or it will fight you and make lumps. Let it sit out for an hour; patience is flavor.
– Pistachio Paste or Instant Pudding Mix: Paste gives deep, real pistachio. Pudding mix is easier and a little sweeter/greener. Both work—use what you’ve got.
– Sour Cream: Adds tang and that custardy vibe. Greek yogurt works in a pinch; strain it if it’s watery.
– Eggs: Room temp so they blend without overmixing. Cold eggs = overbeating = too much air = cracks.
– Cornstarch: Just a spoonful helps it set creamy and crack-less. I forgot it once and lived to tell the tale, but the top had a canyon.
– Graham Cracker Crumbs: Classic. Gingersnaps if you want cozy spice. Gluten-free crumbs are totally fine.
– Butter: Holds the crust together. If it looks dry, add another tablespoon. Sandcastle rules.
– Lemon Zest: Tiny pop of brightness that keeps it from tasting flat. Don’t skip unless you must.
– Vanilla & Salt: Flavor amplifiers. Salt is the quiet hero—just a pinch wakes up the pistachio.
– Optional Toppers: Whipped cream, chopped pistachios, white chocolate shavings, honey. I once went rogue with rose water—one drop, not two.

✔Recipe Steps

1. Prep pan and heat oven to 350°F; mix crust (crumbs, sugar, salt, melted butter), press into 9-inch springform, and bake 8 minutes.
2. Reduce oven to 325°F and cool crust while you start the filling.
3. Beat cream cheese smooth; add sugar, cornstarch, vanilla, lemon zest, and salt; mix in pistachio paste OR pudding mix (with 1/3 cup milk if using), then eggs one at a time, then sour cream.
4. Wrap pan in foil, pour batter in, place in a roasting pan, and add hot water to come halfway up the sides.
5. Bake 55–65 minutes until edges are set and center jiggles; turn off oven, crack door 30 minutes; remove, run a knife around edge, and cool to room temp.
6. Chill at least 6 hours (overnight best); top with whipped cream and chopped pistachios, slice with a hot knife, and serve.

What to Serve It With

– Espresso or strong coffee—the bitterness loves the sweet creaminess.
– Fresh raspberries or strawberries for a tart little pop.
– A tiny drizzle of honey or warm white chocolate ganache if you’re feeling extra.

✔Tips & Mistakes

– Don’t rush the room-temp dairy. Cold cream cheese is the fastest way to lumpy filling.
– Mix gently once the eggs go in. You’re not whipping cream; too much air = cracks.
– Water bath fear? Place a separate pan of hot water on the lower rack—steam helps too.
– If the top browns fast, tent loosely with foil near the end.
– Cheesecake looks underdone when it’s actually perfect. Jiggle is your friend.

✔Storage Tips

Fridge it, covered, for up to 5 days. I like slices wrapped individually so they’re grab-and-go. It freezes like a champ for 2 months—wrap slices in plastic, then foil, then into a bag. Eat it cold straight from the fridge if that’s your love language. Also acceptable: breakfast forkfuls while the coffee brews. Zero shame.

✔Variations and Substitutions

– Gingersnap crust instead of graham for a cozy, spiced base.
– Honey ↔ sugar: swap 1:1 by sweetness, but reduce sour cream by 2 tablespoons if using honey (extra moisture).
– Almonds ↔ pistachios: almond paste works; flavor shifts but still dreamy.
– Gluten-free: use GF graham crumbs; everything else is naturally gluten-free.
– No-bake vibe: use the crust as is, then set a pistachio cheesecake filling with gelatin (2 1/2 teaspoons bloomed). Different texture, still lush.
– Dairy-free-ish: plant-based cream cheese and coconut cream do set, but softer; chill longer and expect a looser slice.
– No water bath: bake at 300°F with a pan of hot water on the rack below. It may get tiny surface cracks—cover with whipped cream and call it rustic.

Frequently Asked Questions

Delicious Pistachio Cheesecake Recipes

Creamy, ultra-smooth pistachio cheesecake on a crunchy pistachio–graham crust, gently baked in a water bath and finished with a shower of chopped pistachios.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups Graham cracker crumbs about 12 full sheets, crushed
• ▢ 0.5 cups Unsalted pistachios, finely ground for crust
• ▢ 0.25 cups Granulated sugar for crust
• ▢ 0.25 tsp Kosher salt for crust
• ▢ 6 tbsp Unsalted butter, melted for crust
• ▢ 32 oz Cream cheese, softened
• ▢ 1 cups Granulated sugar for filling
• ▢ 1 cups Sour cream room temperature
• ▢ 0.5 cups Pistachio paste store-bought or homemade
• ▢ 0.5 cups Heavy cream
• ▢ 4 large Eggs room temperature
• ▢ 1.5 tsp Pure vanilla extract
• ▢ 0.25 tsp Almond extract optional
• ▢ 0.25 tsp Kosher salt for filling
• ▢ 1 tsp Lemon zest optional
• ▢ 0.25 cups Unsalted pistachios, chopped for topping
• ▢ 8 cups Hot water for water bath, not in cake

Instructions

Preparation Steps

• Heat oven to 325 F. Grease a 9 inch springform pan, line the bottom with parchment, and wrap the outside of the pan with 2 to 3 layers of heavy-duty foil.
• Make the crust: In a bowl, combine graham cracker crumbs, finely ground pistachios, sugar, and salt. Stir in melted butter until the mixture resembles damp sand.
• Press the crust firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly while you make the filling.
• Bring a kettle of water to a boil for the water bath. Set a large roasting pan on the oven rack.
• Beat cream cheese and sugar on medium speed until creamy and smooth, 2 to 3 minutes, scraping the bowl as needed.
• Mix in sour cream, pistachio paste, heavy cream, vanilla, almond extract, salt, and lemon zest on low speed until just combined and silky.
• Add eggs one at a time on low speed, mixing just until incorporated after each addition. Do not overmix. Tap the bowl gently to release air bubbles.
• Pour the filling over the crust. Set the springform pan inside the roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
• Bake 55 to 65 minutes until the edges are set and the center wobbles slightly when jiggled.
• Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Remove from the water bath, unwrap the foil, and run a thin knife around the edge.
• Cool to room temperature, then cover and chill at least 6 hours or overnight until fully set.
• Unmold, top with chopped pistachios, slice with a warm knife, and serve.

Notes

For a watertight seal, use extra-wide heavy-duty foil around the pan or place the springform inside a slightly larger cake pan before setting in the water bath. For clean slices, warm the knife under hot water and wipe between cuts.