Creamy Pistachio Cheesecake

Pistachio cheesecake is what I’d consider a “heavenly” dessert. Each bite is utterly rich and creamy, with tangy cream cheese and nutty pistachio mingling and beautifully balancing each other’s flavors. A crunchy graham cracker crust offsets the dense filling, while homemade whipped cream lightens the texture. I can’t help but close my eyes and savor each decadent forkful.

Our pistachio cheesecake is made with real pistachio butter, which is the key to this recipe. Don’t expect pistachio extract and green food coloring here; ours is the real deal.

Ingredients for Pistachio Cheesecake

• Cream cheese: Soften the cream cheese beforehand so it’s easier to beat out the lumps. No one wants a lumpy cheesecake!
• Sugar: You’ll need granulated sugar to sweeten both the cheesecake filling and the graham cracker crust.
• Eggs: Bring the eggs to room temperature, too, so they emulsify better into the batter. Using room-temperature ingredients is one of our best cheesecake tips!
• Pistachio butter: Check your local supermarket for pistachio butter, or buy some online. You could even make your own pistachio butter right at home! Scroll to the Tips section below for the recipe.
• Sour cream: Sour cream adds a lovely tanginess that breaks up the richness of the cream cheese and pistachio butter. You can use a sour cream substitute like creme fraiche if desired.
• Lemon zest: Brighten the flavor of this pistachio cheesecake by grating in lemon zest.
• Crust: Cheesecake purists can rejoice in the fact that this pistachio cheesecake recipe uses a homemade graham cracker crust.
• Topping: The pistachio cheesecake is finished with homemade whipped cream and chopped pistachios. These toppings tie the whole look together (and also help to cover up any cheesecake cracks) but are completely optional.

Directions

Step 1: Prep the pan

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Preheat your oven to 350°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil.

Step 2: Make the graham cracker crust

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In a large bowl, combine the graham cracker crumbs, sugar and melted butter. Press the graham cracker crumbs into the bottom of the springform pan and about 1 inch up the sides. Bake the crust until it’s lightly browned, 8 to 10 minutes. Set the crust aside and let it cool to room temperature.

Step 3: Make the filling

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Increase the oven temperature to 400°. In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese on medium speed until it’s nice and smooth, four to five minutes. Reduce the mixer speed to medium-low and add in the granulated sugar and beat until fluffy.

Add the eggs, one at a time, beating until they’re just incorporated, about five minutes. Beat in the pistachio butter, sour cream, lemon zest and vanilla extract until the filling mixture is smooth and fluffy, one to two minutes. Pour the filling into the cooled crust.

Step 4: Bake the cheesecake

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Place the springform pan in a larger baking pan. Pour in 1 inch of hot water into the baking pan to create a water bath. Bake the cheesecake in the water bath for 15 minutes. Turn the oven down to 300°, and bake the cheesecake until the center is just set, 60 to 70 minutes longer. Turn the oven off and open the oven door. Let the cheesecake sit in the oven with the door opened for 30 minutes, or until the center is set.

Editor’s Tip: How do you know when the cheesecake is done baking? The cheesecake wobble test! Open the oven door and, with a wooden spoon, gently but firmly rap the springform pan to see if it wobbles slightly. If the cheesecake ripples like an ocean wave, it’s not yet done baking.

Step 5: Chill the cheesecake

Remove the cheesecake from the oven and place it on a wire rack to cool at room temperature for one hour. Then cover the cheesecake tightly with storage wrap and refrigerate it for at least six hours or overnight.

Step 6: Prepare the whipped cream

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In a chilled small glass bowl, beat the heavy whipping cream until it begins to thicken. Add in the confectioners’ sugar and vanilla extract, and beat until soft peaks form. Store the whipped cream in the refrigerator until you’re ready to use it.

Editor’s Tip: Use a hand mixer or stand mixer to speed up the process.

Step 7: Decorate the cheesecake

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Once you’re ready to serve your pistachio cheesecake, remove the sides of the springform pan. Spread the whipped cream on top of the cheesecake, and sprinkle the chopped pistachios on top.

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Slice up the cheesecake and serve!

Editor’s Tip: To make clean, precise cuts, run a sharp chef’s knife under hot water. Wipe away the water, then make the first slice. Repeat these steps with every slice. It may feel tedious, but your cheesecake slices will be picture-perfect!

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Pistachio Cheesecake Variations

• Decorate it with other toppings: Besides homemade whipped cream, you can finish this pistachio cheesecake a number of ways. Drizzle or spread leftover pistachio butter on top, or add some pistachio butter to the whipped cream. Fresh raspberries or strawberries also make an excellent topping.
• Try a different crust: Not a graham cracker crust fan? There are lots of different crumb crust ingredients to try instead! Nilla wafers are an excellent swap, and don’t discount an Oreo crust; chocolate and pistachios are an incredible pairing. Shortbread works, too!
• Swirl in some jam: Pistachio pairs excellently with tangy red fruit like cherries, raspberries and strawberries. To add in some of those flavors, dollop the jam on top of the unbaked cheesecake and swirl it in with a butter knife. Bake it as directed.

How to Store Pistachio Cheesecake

You can store pistachio cheesecake in the fridge for up to one week. Cover it tightly with storage wrap so it doesn’t dry out or absorb any funky fridge smells.

Can you freeze pistachio cheesecake?

Yes, you can freeze pistachio cheesecake as long as it doesn’t have the whipped cream topping on it. Whipped cream does not thaw very well, and will break and become runny.

To freeze your pistachio cheesecake, cover it tightly with storage wrap, followed by a layer of aluminum foil. Freeze the cheesecake for up to three months, then thaw it overnight in the fridge before enjoying it.

Pistachio Cheesecake Tips

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How do you make pistachio butter?

To make your own pistachio butter at home, evenly spread out 1 cup of slivered pistachios on a baking tray. Bake the pistachios in a 325° oven until they’re fragrant but not browned, about five minutes. Remove the baking sheet from the oven and let them cool slightly.

Place the pistachios in a food processor and process until the nuts have turned to butter, about 5 to 10 minutes, stopping to scrape down the bowl every few minutes. Optionally, you can add 1/2 teaspoon of neutral-flavored oil to help smooth it out. Finally, add a pinch of salt at the very end.

Pour the pistachio butter into an airtight container and refrigerate it for up to one month, or use 3/4 cup of it right away in this pistachio cheesecake recipe.

Do I have to use a water bath to make this pistachio cheesecake recipe?

You don’t have to use a cheesecake water bath to make this recipe, but we strongly advise you do. A water bath prevents your cheesecake from cracking and keeps the filling moist and soft.

Why did my pistachio cheesecake crack?

If you’ve never experienced a cracked cheesecake, take it from me: Pulling one out of the oven feels like defeat. When I first started baking, my cheesecakes would crack 9 out of 10 times. Then, I went to culinary school and discovered all the different cheesecake mistakes I was making.

My first lesson: the cheesecake water bath is not just a suggestion. In fact, it’s your best defense against a cracked cheesecake. A water bath creates steam, humidifying the air in the oven so the cheesecake doesn’t dry out and, ultimately, crack.

Another very common cheesecake mistake is over-beating your eggs into the cheesecake batter. When eggs are beaten, they fluff up, and when they’re baked, they deflate. The same science happens in a cheesecake. Once you add that first egg, you want to mix the minimum possible so you’re not fluffing up the egg with air, which will make the cheesecake puff up, then deflate and crack during baking.

Lastly, your cheesecake may have cracked if you overbaked it. Overbaking will pull out too much moisture from the filling, resulting in a dry, cracked cheesecake. You’ll know you overbaked your cheesecake if the filling is completely set. Instead, bake the cheesecake just until the center gently wobbles, like Jell-O!