If you have a soft spot for creamy, nutty, and utterly indulgent desserts, then this Pistachio Cream Cheesecake will become your new favorite treat. Imagine a luscious pistachio-infused cream cheese filling nestled atop a crunchy graham cracker and ground pistachio crust, all crowned with a dreamy white chocolate pistachio topping that melts in your mouth. This elegant cheesecake not only boasts a silky texture but also offers a perfect balance of sweetness and rich pistachio flavor that will wow anyone lucky enough to have a slice. Whether you’re making it for a special occasion or to brighten up your day, this Pistachio Cream Cheesecake promises a slice of pure happiness.

Pistachio Cream Cheesecake - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet incredibly important to create the perfect texture, flavor, and visual appeal in your Pistachio Cream Cheesecake. Each element plays a role, from the crunchy crust to the smooth filling and the luscious topping.

Graham cracker crumbs: Provides a sturdy and crunchy base with a hint of sweetness.
Ground pistachios: Adds that signature nutty flavor and delightful texture to the crust.
Granulated sugar: Sweetens both the crust and the filling without overpowering the pistachio.
Butter (melted): Binds the crust ingredients together while adding richness.
Cream cheese (full fat, room temperature): The star of the filling, giving it creamy smoothness and tang.
Sour cream: Lightens the texture and adds a subtle tang to balance sweetness.
Heavy cream: Boosts creaminess and richness within the filling and topping.
Kosher salt: Enhances all the flavors and prevents the cheesecake from tasting flat.
Vanilla extract: Gives warmth and depth to the filling’s flavor profile.
Pistachio paste: Intensifies the pistachio essence throughout the cheesecake.
Cornstarch: Helps stabilize the filling and ensures a silky smooth texture.
Eggs: Provide structure and richness to the cheesecake.
White chocolate: Creates a creamy, sweet topping to complement the nutty base.
Chopped pistachios: Offers a beautiful crunch and finishing touch on top.

How to Make Pistachio Cream Cheesecake

Step 1: Prepare the crust

Start by combining graham cracker crumbs, ground pistachios, and sugar in a bowl. Once mixed, pour in the melted butter and stir until every crumb is fully coated. This mixture forms a wonderfully crunchy and nutty crust that perfectly supports the creamy layers above.

Step 2: Form and bake the crust

Press the crust mix evenly into the bottom of a 9-inch cake pan to create a compact base. Bake this at 350°F (175°C) for 5 to 8 minutes, keeping a close eye to avoid burning. Once baked, allow it to cool completely. This step ensures a sturdy foundation that maintains its texture beneath the luscious filling.

Step 3: Prepare the cheesecake batter

Lower the oven heat to 280°F (140°C) before starting your batter. In a large bowl, beat the full-fat cream cheese with sugar and sour cream until perfectly smooth and creamy. Add heavy cream, salt, and vanilla extract next, blending everything into a dreamy mixture. Then, incorporate the pistachio paste thoroughly for that beloved pistachio punch.

Step 4: Add cornstarch and eggs

To keep your filling silky and stable, sift cornstarch into the batter and mix well. In a separate bowl, lightly whisk the eggs before slowly adding them to the cream cheese mixture, folding gently until the batter is smooth, silky, and ready to pour.

Step 5: Bake the cheesecake

Pour your luscious pistachio batter over the cooled crust, smoothing it with a spatula and gently tapping the pan to eliminate any air bubbles. Bake at 280°F (140°C) for about one hour, or until the edges are set but the center retains a slight jiggle. This low and slow baking method achieves a perfectly creamy texture.

Step 6: Cool and chill

Remove the cheesecake from the oven and let it cool at room temperature for 1 to 2 hours. Afterwards, wrap it tightly in plastic wrap and refrigerate for at least 5 hours or overnight. This chilling time helps the flavors meld together and the cheesecake to set firmly while staying delectably creamy.

Step 7: Prepare and add white chocolate pistachio topping

Melt white chocolate gently with heavy cream and pistachio paste until smooth and glossy. Pour this sumptuous topping over the chilled cheesecake, and generously sprinkle chopped pistachios on top. The topping adds an extra layer of sweetness and texture that perfectly complements the vibrant pistachio filling.

How to Serve Pistachio Cream Cheesecake

Garnishes

Fresh garnishes can elevate your Pistachio Cream Cheesecake to a showstopper. Consider sprinkling extra chopped pistachios for texture and a pop of vibrant green. Edible rose petals, a dusting of powdered sugar, or even a drizzle of honey can add subtle visual and flavor accents that delight the senses.

Side Dishes

Pair this cheesecake with light and refreshing sides to balance its richness. Fresh berries like raspberries or strawberries add a tart contrast, while a simple berry compote or whipped cream makes an elegant accompaniment. A hot cup of coffee or a delicate dessert wine will complete the experience beautifully.

Creative Ways to Present

For a creative presentation, serve individual cheesecake slices on decorative plates with a sprig of mint or a few pistachio halves arranged artfully. You can also turn this dessert into parfaits layered with crushed crust, cream cheese filling, and chopped pistachios in small glasses for an eye-catching twist that’s perfect for dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover Pistachio Cream Cheesecake should be tightly wrapped or placed in an airtight container in the refrigerator. It stays fresh for up to 4 days, retaining its creamy texture and rich pistachio flavor, perfect for enjoying a slice or two later without loss of quality.

Freezing

You can freeze this cheesecake for longer storage by wrapping it in plastic wrap and then aluminum foil to prevent freezer burn. When frozen properly, the cheesecake maintains its taste and texture for up to 2 months. To serve, thaw it overnight in the fridge to keep that creamy consistency intact.

Reheating

Since this is best enjoyed chilled, reheating isn’t usually necessary or recommended. However, if you prefer a slightly softer texture, let the cheesecake sit at room temperature for about 20 minutes before serving. Avoid heating in a microwave or oven as it can change the texture negatively.

FAQs

Can I use salted pistachios for the crust?

It’s best to use unsalted pistachios for the crust to keep the sweetness balanced. Salted nuts might throw off the flavor, but if you only have salted ones, reduce or omit the added kosher salt in the filling.

Where can I find pistachio paste?

Pistachio paste is often available in specialty grocery stores or online. Look for pure pistachio paste without added sugar or fillers to get the best authentic flavor for your cheesecake.

How do I prevent cracks on my cheesecake?

To avoid cracks, bake the cheesecake at a low temperature and avoid overbaking. Cooling it gradually at room temperature before refrigeration also helps, as rapid temperature changes can cause cracking.

Can I make this cheesecake gluten-free?

Yes! Simply substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies for the crust to make this cheesecake gluten-free without sacrificing flavor or texture.

How long does it take to chill the cheesecake properly?

For the best texture and flavor, chilling the cheesecake for at least 5 hours or overnight is ideal. This allows the filling to set fully and the flavors to develop beautifully.

Final Thoughts

Making this Pistachio Cream Cheesecake is such a joyful experience — from the nutty, crunchy crust to the silky, rich filling and the decadent white chocolate pistachio topping. It’s a dessert that feels special but is surprisingly straightforward to pull together, perfect for sharing with friends or treating yourself. I can’t wait for you to try it and add this delightful cheesecake to your recipe collection. Your taste buds are in for an unforgettable celebration!

Pistachio Cream Cheesecake

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3.9 from 49 reviews

This creamy and decadent Pistachio Cheesecake features a crunchy graham cracker and pistachio crust, a smooth pistachio-infused cream cheese filling, and a luscious white chocolate pistachio topping. Perfectly baked to silky perfection, it’s an elegant dessert that offers a rich pistachio flavor balanced with subtle sweetness, making it a perfect choice for special occasions or indulgent treats.

Author: Mari
Prep Time: 35 minutes
Cook Time: 1 hour 5 minutes
Total Time: 6 hours 35 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Prepare the crust: In a bowl, mix graham cracker crumbs, ground pistachios, and granulated sugar until well combined. Add melted butter and stir until the crumbs are thoroughly coated.
Form and bake crust: Press the crumb mixture evenly into the bottom of a prepared 9-inch cake pan. Bake at 350°F (175°C) for 5-8 minutes, watching carefully to prevent burning. Remove from oven and let cool to room temperature.
Lower oven temperature: Reduce oven temperature to 280°F (140°C) to prepare for baking the cheesecake filling.
Make the cheesecake batter: In a large bowl, combine cream cheese, granulated sugar, and sour cream, mixing until smooth. Add heavy cream, kosher salt, and vanilla extract, blending to a creamy consistency. Mix in the pistachio paste thoroughly.
Add cornstarch and eggs: Sift cornstarch into the mixture to avoid lumps and mix well. Whisk the eggs separately, then add them slowly to the batter, mixing until smooth and creamy.
Pour batter onto crust: Pour the filling evenly over the cooled crust and gently tap the pan to release any trapped air bubbles.
Bake the cheesecake: Bake at 280°F (140°C) for about 1 hour or until the edges are set and the center slightly jiggles.
Cool the cheesecake: Let the cheesecake cool at room temperature for 1-2 hours, then wrap it tightly with plastic wrap.
Chill: Refrigerate the wrapped cheesecake for at least 5 hours, preferably overnight, until completely chilled and set.
Prepare white chocolate topping: Melt white chocolate with heavy cream and pistachio paste gently until smooth and combined.
Finish with topping: Pour the white chocolate pistachio topping over the chilled cheesecake and sprinkle chopped pistachios on top.
Serve: Slice and serve the cheesecake chilled for best texture and flavor.

Notes

Use full-fat cream cheese for the creamiest texture.
Make sure all ingredients are at room temperature to avoid lumps in the batter.
Pistachio paste can be found at specialty or online stores; it adds an intense nutty flavor.
Allow the cheesecake to cool and chill thoroughly to ensure proper set and rich texture.
Store leftover cheesecake covered in the fridge for up to 4 days.
For a thinner crust, reduce graham cracker crumbs slightly or use less butter.