Creamy Pistachio Cheesecake (Printer-friendly)
Creamy pistachio cheesecake with buttery crust and rich nut-infused filling, ideal for special occasions.
# What You'll Need:
→ Crust
01 - 6.3 ounces graham crackers or digestive biscuits, crushed
02 - 2.5 tablespoons unsalted butter, melted
03 - 1.8 ounces shelled pistachios, finely chopped
04 - 2 tablespoons granulated sugar
→ Filling
05 - 17.6 ounces cream cheese, room temperature
06 - 7 ounces Greek yogurt or sour cream
07 - 5.3 ounces granulated sugar
08 - 3 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
10 - 3.5 ounces shelled pistachios, finely ground
11 - 1 tablespoon cornstarch
→ Topping
12 - 6 fluid ounces heavy cream
13 - 1 tablespoon powdered sugar
14 - 1 ounce shelled pistachios, chopped
# How To Make It:
01 - Preheat oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides thoroughly with butter.
02 - Combine crushed graham crackers, melted butter, chopped pistachios, and sugar in a mixing bowl. Press the mixture firmly into the base of the prepared pan, creating an even layer.
03 - Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool completely while preparing the filling.
04 - In a large bowl, beat cream cheese and sugar with an electric mixer until completely smooth and fluffy, about 2-3 minutes.
05 - Mix in Greek yogurt (or sour cream) and vanilla extract until fully incorporated.
06 - Add eggs one at a time, mixing gently on low speed after each addition just until blended. Avoid overmixing to prevent air bubbles.
07 - Fold in ground pistachios and cornstarch until evenly distributed throughout the batter.
08 - Pour the filling over the cooled crust. Tap the pan gently on the counter several times to release any trapped air bubbles.
09 - Bake for 45 minutes or until the edges are set and the center has a slight jiggle when gently shaken.
10 - Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
11 - Remove from oven and cool to room temperature, approximately 1 hour. Refrigerate for at least 4 hours or overnight until completely set.
12 - Whip heavy cream with powdered sugar until soft peaks form. Spread over the chilled cheesecake and sprinkle with chopped pistachios just before serving.
# Expert Tips:
01 -
- The crust alone is worth it, buttery and speckled with pistachios that get slightly toasted during baking
- That moment when you slice through and see the pale green interior is pure kitchen magic
- It manages to feel fancy and restaurant worthy while actually being quite forgiving to make
02 -
- Room temperature ingredients are the difference between silky smooth cheesecake and one with tiny grainy lumps that never quite smooth out
- The jiggle test takes courage but pull it out when the center still wobbles, it continues cooking as it cools and firms up perfectly
- That cooling in the oven step feels wrong but skipping it is how most cheesecakes develop those dramatic cracks down the middle
03 -
- Run a thin knife around the edge of the pan immediately after the oven cooling period, this helps prevent cracking as it shrinks away from the sides
- For the cleanest slices, dip your knife in hot water and wipe it clean between each cut