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5 from 1 vote

Pistachio Cheesecake

By Britney Brown-Chamberlain
Prep: 25 minutes
Cook: 1 hour 15 minutes
Resting Time: 6 hours
Servings: 12
pistachio cheesecake with slices cut out topped whipped cream and chopped pistachios.
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A rich, ultra-creamy pistachio cheesecake with a buttery pistachio graham cracker crust and a fluffy vanilla bean whipped cream topping. It’s nutty, smooth, perfectly balanced, and giving bakery-level dessert in every bite.

Equipment

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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

Notes

  • 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!

Nutrition

Calories: 795kcal, Carbohydrates: 62g, Protein: 11g, Fat: 57g, Saturated Fat: 32g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.3g, Cholesterol: 213mg, Sodium: 461mg, Potassium: 267mg, Fiber: 1g, Sugar: 46g, Vitamin A: 2049IU, Vitamin C: 1mg, Calcium: 135mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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