This Pistachio Cheesecake is the perfect blend of nutty flavor and sweet, tangy cheesecake! With real pistachios in the cheesecake filling and topping, there’s no instant pistachio pudding needed here. This cheesecake is thick, creamy and FULL of real pistachio flavor.
I got a request a little while back for a pistachio cheesecake that could be made for Christmas and loved the idea. I love creating new cheesecake recipes (it’s one of my favorite chapters in my cookbook). After testing different ways of making the pistachio paste and varying amounts of pistachio paste in the cheesecake filling and topping, I have to say this cheesecake is a new favorite. It’s a smooth, creamy pistachio-loaded cheesecake with amazing flavor, a graham cracker crust and pistachio ganache on top. The pistachios are wonderfully nutty, the slight bit of almond extract tones the nuttiness down just enough while also complimenting it, and the white chocolate in the ganache adds a touch of sweetness that compliment the nuttiness too. It’s pure heaven!
The Best Pistachio Cheesecake
If you are loving pistachios lately (and who isn’t?), this pistachio cheesecake is for you! Here’s why:
- Real, amazing pistachio flavor – No instant pistachio pudding needed here. All the flavor is from real pistachios ground into a paste. True pistachio flavor – and lots of it!
- Thick, creamy texture. The cheesecake is perfectly thick and creamy without being too heavy. The sour cream does a great job of lightening things up and making the filling extra silky smooth.
- A real show-stopper. Simple yet elegant, the vibrant green color and smooth ganache that covers the cheesecake with the chopped pistachios allude to the flavor inside.
Ingredients and Notes
Here’s what you’ll need to make your new favorite cheesecake (see the recipe below for precise measurements):
- Shelled pistachios – You’ll need about 12 ounces of pistachios to make the pistachio paste for this cheesecake. You can get one 12 ounce bag, or two 6 ounce bags. If they’re buy one get one free, go with two 6 ounce bags and lower the cost. You may notice that I didn’t add pistachios to my cheesecake crust. That’s largely because you don’t taste them in the crust, so why buy a third bag for something you won’t taste? Pistachios aren’t cheap! If you want to be able to add some on top for decoration though, you will need a third bag.
- Raw versus Roasted Pistachios – Some recipes call for raw pistachios to make sure you get a nice green color. I used the Wonderful brand Roasted and Salted pistachios and got a beautiful green color without any issues. Feel free to use either.
- Water – While you don’t have to use water, it can help with getting the pistachio paste to puree fully and smooth out. Be careful to only add as much as you need though. Keep the past thick and don’t water down the flavor.
- Graham cracker crumbs – You can use the store-bought crumbs, but the taste is better when you grind your own graham crackers.
- Cream cheese – Start with room-temperature cream cheese. It should be full-fat, brick-style cream cheese for the best results.
- All-purpose flour – For a gluten free option, try cornstarch in half the amount.
- Sour cream – You could also use heavy whipping cream, you just may need a little more baking time.
- Almond extract – The almond compliments the pistachio really well and is almost unnoticeable, but it helps soften the nuttiness a bit. You could leave it out, if your prefer.
What is Pistachio Paste?
This recipe uses real pistachio paste for amazing, nutty pistachio flavor. It’s literally just pistachios that are pureed into a paste. It’s a simple process, but does take a little time. You boil the pistachios briefly to bring out their color and soften them a bit, peel the skins off, then puree them in a food processor until their natural oils are released and it turns into a paste. A little water can be added to help the puree move along.
How to Make Pistachio Cheesecake
While not hard, it’s a process. Here’s a quick look at how to make pistachio cheesecake with some step-by-step photos. Please see the recipe card below for more thorough instructions.
Make the Pistachio Paste
Bring a large saucepan of water to a boil. Add the pistachios and boil for 4-5 minutes, then strain to remove the water.
Pour the pistachios onto a kitchen towel and rub the pistachios with the towel to loosen the skins. Remove all of the pistachio skins.
Add the pistachios to a food processor and puree. It will look like moist crumbs at first. Add a tablespoon or two of water, then keep pureeing.
Continue pureeing until it turns into a smooth paste. You can add another tablespoon or two of water, if needed. Be careful not to add too much water. Set aside.
Make the crust
Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
Combine the crust ingredients in a small bowl.
Press the mixture into the pan. Bake the crust for 8-10 minutes, then set aside to cool and prep for a water bath.
Make the Filling
Reduce oven temperature to 300°F.
Beat the cream cheese and 1 1/2 cups of pistachio paste until well combined and smooth. You don’t want to have chunks of pistachio paste. Add the sugar and flour on mix until well combined and smooth.
Add the sour cream, vanilla extract and almond extract and mix until well combined. Add the eggs one at a time, mixing slowly to combine after each addition.
Pour the cheesecake batter evenly into the crust. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan.
Bake for 1 hour 25-35 minutes, then turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, and slowly cool as well. Crack the door of the oven for another 30 minutes to allow the cheesecake to continue to cool.
Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
Make the Topping and Finish
When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. See how to remove your cheesecake from the pan.
To make the ganache, add the white chocolate chips, heavy whipping cream and 3-4 tablespoons of pistachio paste to a bowl.
Heat in 10-15 seconds increments, stirring well between each, until melted and smooth.
Pour the ganache over the top of the cheesecake and spread evenly. It will drip down the sides, you don’t have to push it all the way to the edge. Sprinkle some chopped pistachios around the edge of the cheesecake, if desired, then refrigerate until ready to serve.
Tips for Success
In order to get this cheesecake just right, you’ll want to pay close attention to the following tips and tricks:
- Keep pureeing. Have patience when making the pistachio paste. It can seem like it’s not going to turn into paste, but keep going – it will!
- Mix on low speed, and not too much. Mixing at a higher speed (or for too long) will introduce excess air into the batter, which can cause cracks to form in the cheesecake as it bakes.
- Scrape down the sides of the bowl. Do this periodically as you make the filling to ensure all the ingredients are incorporated into your masterpiece.
- Don’t skip the water bath. It might seem like a hassle, but it really is necessary for even cooking. Additionally, the steam released from the water bath in the oven will help prevent cracks in the cheesecake. Take a look at How to Bake Cheesecake in a Water Bath to see how it’s done.
- Don’t over-bake. The cheesecake will keep baking as it cools (see my next point). So bake just until the center is set but still jiggly. Check out my post on How to Tell When Your Cheesecake Is Done for more information.
- Cool gradually. The cheesecake needs some extra time in the oven after you turn it off—30 minutes with the door closed and 30 more with the door cracked. During this time, the filling will finish baking. This slow cooling process also helps prevent cracks in the cheesecake.
Can I Use Pistachio Cream or Spread?
There are several creams and spreads you can buy, but I don’t recommend them in this cheesecake. They have other ingredients added, so there’s not as much pistachio and they lack flavor when added to the cheesecake. If you really, really don’t want to make it homemade, I recommend this pistachio paste. The only ingredient is roasted pistachios. Just keep in mind that they are more expensive and the color is darker, so you’ll have a darker green cheesecake, not the same vibrant green you see in the photos.
How To Store
I’ve got a whole post on how to store cheesecake, but here’s a quick rundown:
- Refrigerator. Store any leftover cheesecake in an airtight cake carrier or wrap it tightly in a double layer of plastic wrap, using toothpicks to prop the plastic away from the topping. Alternatively, arrange slices in a single layer in an airtight container. This cheesecake will stay good in the fridge for up to 5 days.
- Freezer. Freeze the cheesecake for a few hours (until firm) before wrapping it tightly in a double layer of plastic wrap. Otherwise, arrange slices in a single layer in a freezer-safe, airtight container. Either way, it’ll keep in the freezer for up to 3 months. Thaw in the fridge before serving.
More Great Cheesecake Recipes
Pistachio Cheesecake
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Ingredients
Pistachio Paste
- 3 cups (336g) shelled pistachios
- 3-4 tablespoons water
Crust
- 2 cups (268g) graham cracker crumbs
- 3 tablespoons (39g) sugar
- ½ cup (112g) unsalted butter, melted
Filling
- 24 ounces (678g) cream cheese (room temperature)
- 1 ½ cups (336g) pistachio paste (from above)
- 1 ¼ cups (259g) sugar
- 3 tablespoons (24g) all-purpose flour
- 1 cup (230g) sour cream
- 2 ½ teaspoons vanilla extract
- 3/4 teaspoon almond extract
- 4 large eggs (room temperature)
Pistachio Ganache
- 1 cup (169g) white chocolate chips
- 3-4 tablespoons (33g-44g) pistachio paste
- ¼ cup (60ml) heavy whipping cream
- Additional pistachios (for decorating, optional)
Instructions
Make the paste
- Bring a pot of water to a boil. It should be enough water to cover all the pistachios when they are added, but do not add the pistachios yet. Once it starts to boil, add the pistachios to the water. Boil the pistachios for 4-5 minutes.
- Strain the pistachios to remove the water, then pour the pistachios onto a kitchen towel. You could use paper towels, but they do fall apart more easily. Fold the towel up around the pistachios and gently rub the pistachios with the towel to help loosen the skins.
- Remove all of the pistachio skins. The more skins you leave behind, the browner your paste will be. This can take 30 minutes or so.
- Add the pistachios to a food processor (or blender). Turn it on and begin to puree the pistachios. Pureeing them will take about 25-30minutes.
- The puree will begin to look like moist crumbs first. Add a tablespoon or two of water, then keep pureeing. Scrape down the sides of the bowl, as needed, to be sure everything is being incorporated and pureed.
- Eventually, the pistachios will release their natural oils and it’ll begin to come together and look more like a paste. If it doesn’t seem to be progressing to a paste or you can’t get rid of all the little crumbs of pistachio, you can add another tablespoon or two of water. Be careful not to add too much. You only want enough water to help it turn into a paste.
- Continue pureeing until it turns into a smooth paste. It’s a process, so be patient and it’ll come together. Once done, and with the added water, I had 375 grams of pistachio paste.
- Once smooth, put about 1 ½ cups (336g) in one bowl to use for the cheesecake filling. Put the rest, about 3-4 tablespoons (33g-44g), in a separate bowl to use for the ganache. You can use it immediately or cover and refrigerate it for up to two weeks until ready to use.
Make the crust
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan. Bake the crust for 8-10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.
Make the filling
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese and 1 ½ cups (336g) of pistachio paste on low speed until well combined and smooth. You don’t want to have chunks of pistachio paste. Add the sugar and flour on mix on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream, vanilla extract and almond extract and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour the cheesecake batter evenly into the crust. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour 25-35 minutes. The center should be set, but still jiggly. See how to tell when yourcheesecake is done baking.
- Turn off the oven and leave the door closed for 30minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
Make the topping and finish
- When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. See how to remove your cheesecakefrom the pan.
- To make the ganache, add the white chocolate chips, heavy whipping cream and remaining pistachio paste (about 3-4 tablespoons (33g-44g)) to a medium sized microwave-safe bowl. Heat in 10-15 seconds increments, stirring well between each, until melted and smooth.
- Pour the ganache over the top of the cheesecake and spread evenly. It will drip down the sides, you don’t have to push it all the way to the edge.
- Sprinkle some chopped pistachios around the edge of the cheesecake, if desired, then refrigerate until ready to serve. Cheesecake is best stored well-covered in the fridge and eaten within 4-5 days.
Notes
- Crust: If you want to add pistachios to your crust as well, add ½ cup (56g) shelled pistachios when you grind up the graham crackers.
- Pistachios – You’ll need about 12 ounces of pistachios to make the pistachio paste for this cheesecake (for the filling and ganache). If you want to be able to add pistachios on top for decoration or in the crust, you will need more.
- Raw versus Roasted Pistachios – Some recipes call for raw pistachios to make sure you get a nice green color. I used the Wonderful brand Roasted and Salted pistachios and got a beautiful green color without any issues. Feel free to use either.
- Water – While you don’t have to use water, it can help with getting the pistachio paste to puree fully and smooth out. Be careful to only add as much as you need though. Keep the past thick and don’t water down the flavor.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
