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Pistachio Cheesecake Recipe

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3.8 from 2 reviews

This rich and creamy Pistachio Cheesecake features a buttery graham cracker crust combined with a luscious pistachio-infused cream cheese filling. Baked to perfection in a water bath to ensure a smooth texture without cracks, it’s an indulgent dessert perfect for special occasions or any time you want to impress with a unique nutty twist on classic cheesecake.

Ingredients

Crust

  • 10 1/2 ounces graham cracker crumbs
  • 1/2 cup unsalted butter (melted)
  • Pinch of fine salt
  • 1 1/2 tablespoons brown sugar

Filling

  • 16 ounces cream cheese (softened, 2 packages of 8 ounces each)
  • 1 cup granulated sugar
  • 1/4 teaspoon fine salt
  • 2 teaspoons vanilla bean paste
  • 1 cup pistachio butter
  • 1 cup sour cream (room temperature)
  • 2 large eggs (room temperature)
  • Zest of 1 lemon (optional)

Garnish

  • Whipped cream (optional)

Instructions

  1. Prepare crust: Preheat your oven to 350°F. In a bowl, combine the graham cracker crumbs, melted butter, a pinch of salt, and brown sugar. Stir thoroughly until the crumbs are evenly moistened.
  2. Press crust into pan: Firmly press the crumb mixture into the bottom and about 1 inch up the sides of an 8-inch springform pan to form an even crust layer.
  3. Bake crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while preparing the filling.
  4. Prepare filling mixture: Lower the oven temperature to 325°F. In a large bowl, beat the softened cream cheese, granulated sugar, and salt together until smooth and creamy. Add vanilla bean paste and pistachio butter, mixing well to combine.
  5. Add sour cream: Gently fold the sour cream into the cream cheese mixture until well combined.
  6. Incorporate eggs: Add the eggs one at a time, stirring gently after each addition to avoid overmixing. If desired, fold in lemon zest for a fresh, citrusy note.
  7. Prepare water bath & pour filling: Pour the batter over the cooled crust. Place a separate pan filled halfway with hot water on a rack below the cheesecake in the oven to create steam and prevent cracking.
  8. Bake cheesecake: Bake at 325°F for 50-60 minutes, or until the edges are set and the center is slightly jiggly. After baking, turn the oven off, crack the door open, and let cheesecake cool inside the oven for 30 minutes.
  9. Cool & chill: Remove the cheesecake from the oven and let it cool on the counter for an additional 30 minutes. Then refrigerate for at least 4 hours, preferably overnight, to fully set.
  10. Garnish and serve: Before serving, garnish with whipped cream if desired for an extra touch of elegance and creaminess.

Notes

  • Using room temperature eggs and sour cream helps achieve a smooth batter.
  • A water bath is key to preventing cracks and ensuring even baking.
  • For added flavor, you can toast some pistachios for garnish.
  • Make sure to let the cheesecake chill thoroughly to set properly before slicing.
  • You can substitute vanilla bean paste with pure vanilla extract if unavailable.

Find it online: https://yumntasty.com/pistachio-cheesecake-recipe/