Pistachio Cheesecake
This Pistachio Cheesecake is ultra-creamy, smooth, and filled with rich pistachio flavor. Made with a classic graham cracker crust and a nutty, elegant filling, it’s an impressive yet approachable dessert that’s perfect for holidays, celebrations, or make-ahead entertaining.
Ingredients
- Crust
- 1½ cups graham cracker crumbs
- ⅓ cup unsalted butter melted
- 2 tablespoons granulated sugar
- Pistachio Cheesecake Filling
- 24 oz cream cheese softened
- ¾ cup granulated sugar
- 1 cup unsalted pistachios finely ground
- 3 large eggs room temperature
- ½ cup heavy cream or sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- Pinch of salt
- Optional Toppings
- Chopped pistachios
- Whipped cream
- Dark chocolate drizzle
Instructions
- Prepare the Crust
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside tightly with foil.
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press firmly into the bottom of the pan.
- Bake for 10 minutes, then set aside to cool slightly.
- Make the Filling
- Beat cream cheese until completely smooth.
- Add sugar and mix until combined.
- Mix in ground pistachios.
- Add eggs one at a time, mixing gently after each.
- Stir in heavy cream, vanilla, almond extract (if using), and salt.
- Bake the Cheesecake
- Pour filling over crust and smooth the top.
- Place springform pan into a large roasting pan and add hot water halfway up the sides.
- Bake for 55–65 minutes, until edges are set and the center gently jiggles.
- Cool & Chill
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours, preferably overnight, before serving.
Notes
- A gentle jiggle in the center means perfectly creamy cheesecake.
- Avoid overmixing to prevent cracks.
- Cheesecake slices best when fully chilled.