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This pistachio cheesecake is rich, ultra-creamy, and packed with nutty pistachio flavor! The silky smooth filling sits on a buttery pistachio graham cracker crust and is topped with fluffy vanilla bean whipped cream for the perfect balance of creamy and light. A true showstopper that delivers on texture, flavor, and that perfect creamy bite every time!
Ok pistachio lovers, this one’s for you – the real OGs who know that buttery, nutty flavor has been underrated for far too long … and I’m here to change that! 👀 It started as a “what if” moment in my kitchen, playing off my classic cherry cheesecake base, but every time I made it, my Dad would say, “You should do a pistachio version”. So here we are!
Pistachio Cheesecake: Creamy and Rich
Pistachio is one of those ingredients you have to get just right. It can be overpowering if you use too much, but fall flat if you don’t use enough. That’s where the tangy cream cheese comes in. It complements the pistachio beautifully, letting that nutty flavor shine without overpowering it.
Then it’s all finished with vanilla bean whipped cream and… wow. Just wow. It’s the kind of cheesecake that even people who don’t like pistachios will obsess over.
Table of contents
Notes from My Kitchen
This recipe is built on my tried-and-true cheesecake method (the same foundation behind my most popular cheesecake recipes). After plenty of testing (and a few slices disappearing a little too fast 😌), the outcome was a rich, creamy, perfectly balanced cheesecake. And I’m so happy it’s finally getting the spotlight it’s been waiting on.
- Silky Smooth, Bakery-Style Texture. Just like a classic cheesecake should be – dense but creamy, smooth enough to melt in your mouth.
- Real Pistachio Flavor (No Artificial Taste). We’re using pistachio paste for that rich nutty flavor. It’s slightly buttery and naturally sweet with high fat content that makes this the perfect creamy pistachio cheesecake.
- Vanilla Bean Whipped Cream = The Finishing Touch! Light, airy, and speckled with real vanilla beans – this is what takes it from good to “who made this cheesecake?!”.
For more cheesecake recipes, you have to make my cherry cheesecake and creamy banana pudding cheesecake next!
Main Ingredients
(Full measurements in recipe card, but let’s talk about why these matter)
- Full Fat Cream Cheese The backbone of any cheesecake. This gives structure, richness, and that signature tang. Please don’t use low fat cream cheese – it’ll go from creamy filling to weird and chalky QUICK.
- Pistachio Paste – this is where the magic happens! It adds real pistachio flavor and a naturally beautiful green color. Note: Do not confuse pistachio paste with pistachio cream. Pistachio paste is nothing more than ground pistachios while pistachio cream has sugar and oil etc. and will throw off the texture of the cake. You can make your own homemade pistachio butter but I decided to just buy mine on amazon (link in the recipe card) – it truly makes the perfect pistachio cheesecake.
- Almond Extract plays up that pistachio flavor. You can also use pistachio extract, however, I’ve found it needlessly expensive and all of the brands I’ve tried had a weird chemical taste… so, I don’t recommend it.
- Sour Cream and Heavy Cream - This combo keeps the cheesecake smooth, creamy texture and prevents it from feeling too dense.
- Eggs and Egg Yolk adds richness and helps the cheesecake set with that smooth custard-like texture.
- Graham Cracker Crust I use graham cracker sheets and blend them but you can also use graham cracker crumbs if you prefer. You’ll need approx 2 cups.
- Vanilla Bean Whipped Cream Lightens everything up and adds that soft, luxurious finish.
Pro Tip: if you want a deeper green color, add a few drops of green food coloring to the cheesecake batter before baking.
How To Make Pistachio Cheesecake
Step 1: Prepare the Pistachio Graham Cracker Crust – Blend graham crackers and sugar in a food processor until smooth, then add melted butter until it resembles wet sand. Line a springform pan with parchment paper and press firmly along the sides and bottom to form the crust.
Step 2: Make the Cheesecake Filling – Beat cream cheese, sugar, and cornstarch until smooth, then add the pistachio paste and remaining ingredients. Mix until silky and smooth.
Step 3: Pour cheesecake batter into the cooled crust, and smooth into an even layer. Add boiling water to a 9×13 pan and place it on the bottom rack of the oven, then bake the cheesecake until the edges are set but the center still has a slight jiggle.
Step 4: Cool Gradually (THE MOST IMPORTANT STEP) Turn off the oven, crack the door, and let it cool slowly (this is how we avoid cracks). Cool in the oven for an hour then refrigerate for at least 8 hours, ideally overnight.
Step 5: Make Vanilla Bean Whipped Cream. Whip heavy cream, powdered sugar, and vanilla bean in a large mixing bowl until stiff peaks form. Dollop generously on top of the cheesecake and top with crushed pistachios. If you’re feeling fancy, serve with some pistachio ice cream while you’re at it. 😋
Pro Baking Tips
- Room temperature ingredients = smooth batter. This is key to a smooth filling that isn’t lumpy or curdled.
- Don’t forget to lower the oven temperature after baking the crust. The crust bakes at 350 degrees F and the cheesecake bakes at 325 degrees F. If you don’t reduce the temperature, the cheesecake will burn so keep this in mind as you’re baking!
- Scrape down the sides of the bowl often! Cheesecake batter is notorious for wanting to gather on the sides of the mixing bowl.
- Don’t overmix once eggs are added. Whipping the eggs too much causes the batter to crack when it bakes in the oven. Add the eggs and mix until just combined, then stop.
- Cool gradually! It may seem a bit ridiculous to leave the cheesecake in the oven after it’s finished baking to cool, but is KEY to getting a cheesecake that’s smooth and creamy and doesn’t crack. Chill overnight for best results – it give you the perfect cheesecakes every time!
Recipe FAQs
It’s creamy, nutty, slightly sweet with a soft pistachio flavor that’s rich but not overpowering.
For best results, yes! It creates a gentle, even heat that helps the cheesecake bake up ultra creamy and prevents cracks from forming on top.
It’s done when the edges are set but the center still has a slight jiggle (like Jell-O). The internal temp is about 150–155°F. It will finish setting as it cools, so don’t wait until the center is fully firm.
Use a sharp knife dipped in hot water and wiped clean between each cut. This keeps the slices smooth, clean, and bakery-perfect without dragging or sticking.
More Cheesecake Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Pistachio Cheesecake
Equipment
- Electric Hand Mixer (optional)
Ingredients
Pistachio Graham Cracker Crust
- 18 Graham Cracker Sheets
- 1/4 cup (60 g) Sugar
- 1/3 cup (56 g) Pistachios
- 1/2 cup (113 g) Salted Butter, (melted)
Pistachio Cheesecake
- 32 oz (904 g) Cream Cheese, (room temperature)
- 1 1/2 cups (300 g) Sugar
- 2 tbsp Cornstarch
- 1 tbsp Almond Extract
- 2 tsp Vanilla Extract
- 3 large (200 g) Eggs, (room temperature)
- 1 Egg Yolk
- 3/4 cup (180 g) Sour Cream, (room temperature)
- 1/2 cup (120 g) Heavy Cream, (room temperature)
- 1/2 cup (120 g) Pistachio Paste
Vanilla Bean Whipped Cream
- 1 1/2 cups Heavy Cream, (cold)
- 1/2 cup Powdered Sugar
- 1 tbsp Vanilla Bean Paste , (or real vanilla extract)
- 1/4 cup Pistachios, (chopped)
Instructions
- Preheat the oven to 350 degrees F. Then begin making the pistachio graham cracker crust. Add graham crackers, sugar, and pistachios to a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, they're good to go!) 18 Graham Cracker Sheets 1/4 cup Sugar 1/3 cup Pistachios 1/2 cup Salted Butter
- Line the bottom and sides of the springform pan with parchment paper. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Press firmly so that it sticks together. Bake in the oven for 12 minutes. until golden brown and set. Set aside to cool.
- Reduce the oven temperature to 325 degrees F.
- Add 8 cups of water to a pot and bring to a boil. This will be used later for the water bath.
- Add room temperature cream cheese, sugar, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until smooth, about 3 minutes. Then add almond extract and vanilla extract. Mix together for 20-30 seconds, until combined. Scrape down the sides of the bowl with a rubber spatula and begin adding eggs and egg yolk, one at a time, allowing each egg to become fully incorporated prior to adding the next. 32 oz Cream Cheese 1 1/2 cups Sugar 2 tbsp Cornstarch 1 tbsp Almond Extract 2 tsp Vanilla Extract 3 large Eggs 1 Egg Yolk
- In a medium bowl, whisk together sour cream, heavy cream, and pistachio paste. Mix together until combined and smooth, ensuring there's not lumps. 3/4 cup Sour Cream 1/2 cup Heavy Cream 1/2 cup Pistachio Paste
- Scrape down the sides of the bowl again and then add pistachio paste mixture. Mix until smooth. Scrape down the sides of the bowl again (last time!) and mix for another 10-15 seconds just to ensure everything is mixed well.
- Add cheesecake batter to the cooled prepared crust. Smooth into an even layer with an offset spatula or butter knife.
- Carefully pour hot water into a 9×13 baking dish and place into the oven on the bottom oven rack. Then place the cheesecake into the oven on the middle oven rack. Quickly close the oven door to make sure to trap in the steam. Bake mascarpone cheesecake for 1 hour and 15-20 minutes, until the center of the cheesecake is slightly jiggly (like jello) and the edges are set and slightly puffed.
- Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let the cheesecake cool sit at room temperature for 30 minutes. Place into the refrigerator for 6 hours, ideally overnight.
- Before serving, make the vanilla bean whipped cream. Add cold heavy cream, powdered sugar, and vanilla bean paste to a large bowl. Use an electric hand mixer and mix until stiff peaks form. Dollop on top of the cheesecake and sprinkle chopped pistachios on top. 1 1/2 cups Heavy Cream 1/2 cup Powdered Sugar 1 tbsp Vanilla Bean Paste 1/4 cup Pistachios
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
