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Pistachio Cheesecake is the showstopping dessert that turns heads at any gathering, a creamy pistachio filling on a buttery pistachio graham crust, crowned with sweet pistachio spread and a ring of chopped nuts. I made my first one for a spring birthday, and the moment Maddie saw that pale green slice she declared it the prettiest cheesecake we had ever made. If you love a special occasion dessert like our Woolworth no bake cheesecake, this baked pistachio version is worth every minute.
Baked low and slow in a water bath, this pistachio cheesecake comes out impossibly smooth, creamy, and packed with real pistachio flavor in every bite.
Pistachio Cheesecake Quick Look
- 🕒 Prep Time: 40 minutes
- 🌡️ Cook Time: 1 hour 15 minutes
- ⏳ Total Time: 8 hours (with chilling)
- 🍽️ Serving: 12 servings
- ⚡ Calories: 725kcal
- 🌶️ Flavor Profile: Rich, creamy, and nutty with sweet pistachio (decadent)
- ✋ Difficulty: Intermediate, a classic baked water bath cheesecake, like our cottage cheese cake
Quick Answer
Press a pistachio graham crust into a springform pan and bake briefly. Beat cream cheese with sugar until smooth, then mix in heavy cream, pistachio spread, vanilla, and eggs. Pour the filling over the crust, set the pan in a water bath, and bake at 325 degrees until the edges are set and the center jiggles. Cool slowly, chill overnight, then top with pistachio spread and chopped pistachios.
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Why This Recipe Works
Click to see the technique science
- A water bath gives a silky texture. Gentle, even heat from the water bath keeps the cheesecake from cracking and bakes it perfectly creamy.
- Pistachio spread packs in real flavor. Using pistachio spread in the filling and on top delivers true, nutty pistachio taste, not just color.
- Room temperature ingredients blend smooth. Softened cream cheese and eggs whip into a lump free batter for that classic dense, creamy crumb.
- A pistachio graham crust ties it together. Chopped pistachios in the crust echo the filling for a nutty crunch in every bite.
- Slow cooling prevents cracks. Letting the cheesecake rest in the turned off oven, then chilling overnight, sets it up for clean, beautiful slices.
Why You’ll Love This Recipe
- It is a true showstopper, with a gorgeous pale green color that looks impressive on any dessert table.
- It is rich and creamy, the kind of special occasion cheesecake worth the effort, a lot like our mini cheesecakes.
- It is loaded with real pistachio, in the crust, the filling, and the topping.
Key Ingredients
Here is what gives this pistachio cheesecake its rich, nutty flavor and silky texture. A few quality ingredients make all the difference.
- Cream cheese: Use full fat, room temperature cream cheese for the smoothest, creamiest filling.
- Pistachio spread: The star ingredient, used in the filling and on top for deep, real pistachio flavor and that pretty green hue.
- Chopped pistachios: Mixed into the crust and scattered on top for nutty crunch and a beautiful finish.
- Heavy cream: Adds richness and helps the filling bake up dense and velvety. Use 36 percent fat or higher.
- Graham cracker crumbs: The buttery base that holds everything together, much like the crust on our raspberry cheesecake bites.
See recipe card for exact quantities.
Variations and Substitutions
Make this pistachio cheesecake your own with a few easy twists.
- Drizzle white chocolate or a chocolate ganache over the top.
- Swap the graham crust for crushed vanilla wafers or shortbread.
- Add a few drops of almond extract to boost the nutty flavor.
- Top with whipped cream rosettes for an extra elegant presentation.
- Tint the filling with a touch of green food coloring for a brighter color.
How to Make Pistachio Cheesecake
- Mix the graham cracker crumbs, chopped pistachios, sugar, and melted butter until it looks like wet sand.
- Press into a 9 inch springform pan and bake at 350 degrees for 8 minutes, then cool and lower the oven to 325 degrees.
- Beat the cream cheese and sugar until smooth and creamy, about 2 minutes.
- Mix in the heavy cream, pistachio spread, and vanilla until combined.
- Add the eggs one at a time, beating just until incorporated after each.
- Pour the filling over the crust and smooth the top with a spatula.
- Wrap the pan in foil, set it in a water bath, and bake about 1 hour 15 minutes until the edges set and the center jiggles slightly.
- Cool in the oven for 1 hour, chill at least 6 hours, then top with pistachio spread and chopped pistachios.
Recipe Tips & Tricks
- Bring everything to room temperature so the batter blends smooth without lumps.
- Do not overmix once the eggs go in, since too much air causes cracks.
- Use a water bath and wrap the pan well in foil to keep water out.
- Cool slowly in the turned off oven to prevent the top from cracking.
- Chill overnight for the cleanest slices and the best texture.
- Wipe your knife between cuts, the same trick we use for our cottage cheese cake.
Serving Ideas and Suggestions
This pistachio cheesecake is rich, so thin slices go a long way. Serve it cold from the fridge with an extra spoon of pistachio spread, a dollop of whipped cream, or a handful of chopped pistachios for crunch. It is the kind of dessert that makes birthdays, holidays, and dinner parties feel extra special.
Round out a dessert table by pairing it with our mini cheesecakes, a lemon blueberry trifle, or a batch of almond cookies for the nut lovers.
For a make ahead dessert spread, add our no bake raspberry cheesecake bites and a creamy tiramisu pie so there is something for every craving.
Because this cheesecake needs to chill overnight, it is the perfect dessert to make a day ahead. Bake it the night before your gathering, let it set in the fridge, and all you have to do the next day is add the pretty pistachio topping and slice.
Pistachio Cheesecake FAQs
Cracks in Pistachio Cheesecake usually come from overmixing or cooling too fast. Use a water bath, do not overbeat the eggs, and cool the cheesecake slowly in the oven for the smoothest top.
A water bath is highly recommended for Pistachio Cheesecake. It bakes the filling gently and evenly, giving you that signature smooth, creamy texture without cracks.
Pistachio spread, sometimes called pistachio butter or cream, is found in specialty stores and online. It is what gives Pistachio Cheesecake its real flavor and natural green color.
Pistachio Cheesecake is a great make ahead dessert. It needs to chill at least 6 hours and is best made a day ahead, so the flavor and texture fully set.
Keep Pistachio Cheesecake covered in the refrigerator for up to 5 days. You can also freeze slices, wrapped well, for up to 2 months.
A springform pan is best for Pistachio Cheesecake because it releases the sides cleanly. If you do not have one, use a deep cake pan lined with parchment so you can lift the cheesecake out.
Craving more creamy desserts? Try our mini cheesecakes next for bite sized treats.
Pistachio lovers, our from scratch pistachio pudding recipe is the silky custard cousin of this cheesecake.
Cheesecake lovers, do not miss our Mini Pumpkin Cheesecake made in a muffin tin.
Pistachio Cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs
- ⅓ cup finely chopped pistachios
- ¼ cup granulated sugar
- 1/2 cup salted butter melted
Filling
- 32 ounces full-fat cream cheese at room temperature
- 1 cup granulated sugar
- 1 cup heavy cream at room temperature Use 36% fat or more
- ⅓ cup pistachio spread
- 2 teaspoons vanilla extract
- 3 large eggs at room temperature
Topping
- ½ cup pistachio spread
- ¼ cup chopped pistachios
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs, pistachios, sugar, and melted butter in a bowl until it resembles wet sand.2 cups graham cracker crumbs, ⅓ cup finely chopped pistachios, ¼ cup granulated sugar, 1/2 cup salted butter
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to compact it.
- Bake for 8 minutes, then let cool.
- Reduce the oven temperature to 325°F (160°C).
- Beat the cream cheese and sugar on medium speed until smooth and creamy (about 2 minutes). Avoid overmixing.32 ounces full-fat cream cheese at room temperature, 1 cup granulated sugar
- Add the heavy cream, pistachio paste, and vanilla. Mix until combined.1 cup heavy cream at room temperature, ⅓ cup pistachio spread, 2 teaspoons vanilla extract
- Add the eggs one at a time, beating until incorporated after each addition.3 large eggs at room temperature
- Pour the filling over the crust and smooth the top with a spatula.
- Wrap a 9’’ springform pan in aluminum foil to prevent water seepage, then place it in a large roasting pan.
- Fill the roasting pan with hot water about halfway up the sides of the springform pan, creating a water bath.
- Bake for 1 hour and 15 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath, cool to room temperature, and refrigerate for at least 6 hours (preferably overnight).
- Once the cheesecake has appropriately cooled, place the pistachio spread on top. Use as much as desired.½ cup pistachio spread
- Finally, arrange chopped pistachios around the edges to create a beautiful appearance.¼ cup chopped pistachios
Notes
- Use room temperature ingredients—makes the cheesecake batter smooth as butter!
- Press the buttery graham cracker crust with the bottom of a measuring cup.
- Wrap the springform pan in aluminum foil—no water bath leaks allowed!
- Don’t overmix—beat just until combined to avoid air bubbles!
- Let it cool slowly with the oven door cracked—stops cracks like a champ!
- Spread the pistachio spread with a rubber spatula—makes it pretty and even!
Nutrition
Love This Recipe?
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Your welcome have a Happy Mothers Day!!! That pudding is incredible. I made it yesterday.
Jason,
Thank you so much!!
Pistachio paste is like pistachio peanut butter. It is in stock at Walmart under their bettergoods brand. It’s called Pistacio Nut Butter.
Hi! Can you clarify what pistachio spread/paste is? Is it pistachio cream, that has added sugar and milk powder or is it just unsweetened ground pistachios or maybe pistachio butter? Sorry for the questions, I just really don’t want to mess this up! lol it sounds so delicious!! Thank you so so much.
These were so much fun to make and tasted delicious.
I am almost finished and it’s looking divine coming out of the oven. Not a crack in sight! Now to wait.
This was requested for a birthday cake tomorrow and I’m so impressed.