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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.

Ingredients

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Crust

  • 1 ½ cups graham crackers crumbs
  • ½ cup pistachios, ground, not salted
  • 1 tablespoon granulated sugar
  • 90 g butter, melted

Cheesecake Filling

  • 480 g cream cheese, full fat, room temperature
  • 100 g sour cream
  • ¾ cup granulated sugar
  • ¼ cup heavy cream
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 50 g pistachio paste
  • 2 tablespoons cornstarch
  • 2 eggs

White Chocolate Pistachio Topping

  • 200 g white chocolate
  • ⅓ cup heavy cream
  • ¼ cup pistachios, chopped
  • 40 g pistachio paste

Instructions

  1. 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.
  2. 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.
  3. Lower oven temperature: Reduce oven temperature to 280°F (140°C) to prepare for baking the cheesecake filling.
  4. 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.
  5. 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.
  6. Pour batter onto crust: Pour the filling evenly over the cooled crust and gently tap the pan to release any trapped air bubbles.
  7. Bake the cheesecake: Bake at 280°F (140°C) for about 1 hour or until the edges are set and the center slightly jiggles.
  8. Cool the cheesecake: Let the cheesecake cool at room temperature for 1-2 hours, then wrap it tightly with plastic wrap.
  9. Chill: Refrigerate the wrapped cheesecake for at least 5 hours, preferably overnight, until completely chilled and set.
  10. Prepare white chocolate topping: Melt white chocolate with heavy cream and pistachio paste gently until smooth and combined.
  11. Finish with topping: Pour the white chocolate pistachio topping over the chilled cheesecake and sprinkle chopped pistachios on top.
  12. 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.

Find it online: https://yumfoodusa.com/pistachio-cream-cheesecake/