Creamy Pistachio Cheesecake Recipe

With this Pistachio Cheesecake, you get a buttery graham cracker crust, a smooth cheesecake batter packed with pistachio spread.

Don’t forget the crushed nuts on top!

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Pistachio Cheesecake is one of the most indulgent experiences I’ve had in long time. Let’s talk about it!

This cake is so good. Jeremy tells me it’s the best cheesecake he’s ever had. 

By the way, make sure you get the full fat cream cheese for this recipe.

If you’re gonna make cheesecake, you can’t skimp on the calories, am I right?

With a few simple ingredients and some mixing, you’ll have a cheesecake that comes together effortlessly. 

I think that pistachios make the perfect combo with cheesecake.

Grab your springform pan, and let’s bake this Pistachio Cheesecake that’ll have everyone begging for more!

1. Creamy Goodness – The full-fat cream cheese and heavy cream make it so smooth.
2. Nutty Bliss – That pistachio spread adds a natural pistachio flavor.
3. Crisp and Sweet Crust – The graham crackers and melted butter base is crunchy and buttery.

• Graham cracker crumbs
• Salted butter
• Granulated sugar
• Chopped pistachios
• Full-fat cream cheese
• Granulated sugar
• Large eggs
• Heavy cream
• Vanilla extract
• Pistachio spread
• Chopped pistachios (for topping)

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1. Preheat the oven to 350°F (175°C).
2. Mix graham cracker crumbs, ground pistachios, sugar, and melted butter in a bowl until it resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to compact it.
4. Bake for 8 minutes, then let cool.
5. Reduce the oven temperature to 325°F (160°C).
6. Beat the cream cheese and sugar on medium speed until smooth and creamy (about 2 minutes). Avoid overmixing.
7. Add the sour cream, pistachio paste, and vanilla. Mix until combined.
8. Add the eggs one at a time, beating until incorporated after each addition.
9. Pour the filling over the crust and smooth the top with a spatula.
10. Wrap a 9’’ springform pan in aluminum foil to prevent water seepage, then place it in a large roasting pan.
11. Fill the roasting pan with hot water about halfway up the sides of the springform pan, creating a water bath.
12. Bake for 1 hour and 15 minutes, or until the edges are set but the center is slightly jiggly.
13. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
14. Remove the cheesecake from the water bath, cool to room temperature, and refrigerate for at least 6 hours (preferably overnight).
15. Once the cheesecake has appropriately cooled, place the pistachio spread on top. Use as much as desired.
16. Finally, arrange chopped pistachios around the edges to create a beautiful appearance.

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WHERE TO FIND PISTACHIO SPREAD?

You can snag pistachio spread at most grocery stores in the nut butter aisle—look near the peanut butter!

If they don’t have it, check a specialty food shop or online.

Worst case, make your own homemade pistachio paste with a food processor and real pistachios.

DO I HAVE TO USE A WATER BATH?

Nope, but it’s a great idea!

The water bath keeps the cheesecake batter moist and stops cracks.

If you skip it, just watch for a sudden temperature change.

That’s really the biggest issue when you’re making a cheesecake.

It might crack, but it’ll still taste like a pistachio lover’s dream!

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ANY ADDITIONS?

Here are a bunch of ideas to get you started.

I’ve got you covered!

• Fresh strawberries for a sweet, juicy pop
• A drizzle of white chocolate ganache for creamy richness
• Whipped cream dollops for fluffy goodness
• A pinch of ground cinnamon for cozy warmth
• Chocolate chips for a sneaky treat
• Lemon zest for a zesty twist
• Toasted coconut for a tropical vibe
• A sprinkle of icing sugar for a snowy look
• Caramel sauce for sticky sweetness

ANY SUBSTITUTIONS?

Switch it up with these swaps if you’re missing something or want a tweak:

• Digestive biscuits instead of graham crackers for the crust
• Almond extract instead of vanilla extract for nutty vibes
• Oreo crust instead of graham crackers for chocolatey fun

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Refrigerator:

Cover it with plastic wrap or pop it in an airtight container and chill in the fridge for up to 5 days.

It stays creamy and delicious.

Freezer:

Wrap slices in plastic wrap and store in a freezer-safe container for up to 2 months.

Thaw in the fridge for a few hours—it’s still a perfect creamy pistachio cheesecake when you’re ready!

And there you have it, folks.

Pistachio Cheesecake that’s rich, nutty, and crazy easy!

Slice it up, grab a fork, and dig in.

Just don’t blame me when you eat half a cheesecake all by yourself. Ha!

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