Go Back
–+ servings
Delicious Pistachio Cheesecake Recipes

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.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

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.