Pistachio Cheesecake

This Pistachio Cheesecake is rich, creamy, and nutty, with a buttery pistachio graham crust and a silky pistachio filling baked in a water bath until perfectly smooth.

Course Dessert

Cuisine American

Keyword Pistachio Cheesecake

Prep Time 40

Cook Time 1 15

Chill Time 2

Servings servings

Calories 725kcal

Author Jason Decker

Ingredients

Crust

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