Pistachio Cheesecake with a pistachio crumb base, creamy baked pistachio cheesecake filling, and luxurious pistachio cream topping.
As the self-proclaimed queen of pistachio desserts, I decided it was high time I developed a pistachio cheesecake recipe! I have recipes for everything from simple Pistachio Shortbread to showstopping Pistachio Dacquoise,
Pistachios are my all-time favorite ingredient to bake with so this perfect pistachio cheesecake fits right into the collection.
And I'd be doing you a disservice if I didn't make it the best darn pistachio cheesecake you have ever tasted. This cheesecake has a perfect, creamy texture, similar to basque cheesecake recipes.
It is packed with punchy pistachio flavor from real pistachios, with the distinct flavor of pistachios in the base, the cheesecake, and the topping.
If you are a pistachio lover, this may be your new favorite cheesecake!
Jump to:
- Why You'll Love This Recipe
- Ingredients
- How to Make Pistachio Graham Cracker Crust
- How to Make Pistachio Cheesecake
- ​How to Decorate Pistachio Cheesecake
- How to Know When Cheesecake Is Baked
- Tips for Baking a Perfect CheesecakeÂ
- How to Prepare a Cheesecake Pan for a Water Bath
- Can You Make Cheesecake Without a Water Bath?
- Equipment
- Storage
- More Pistachio Desserts
- Recipe
Why You'll Love This Recipe
- Made using real pistachios
- Creamy, luxurious texture
- Pistachios in the crust, cheesecake, and topping!
Ingredients
It is important to use high-quality ingredients for this pistachio cheesecake. Read the ingredient notes to make sure you get the right components.
- Graham Crackers - Or digestive biscuits, or butterkeks.
- Pistachios - For the base, make it easier on yourself and buy them shelled! It doesn't matter if they are roasted or raw. Salted or unsalted, according to your preference.
- Sugar - Regular white sugar is great, it's better if it's superfine (caster sugar in the UK).
- Butter - For the cheesecake base, it's best to use unsalted butter so you can control the salt content. But you can use salted and leave out additional salt.
- Cream Cheese - Make sure it is full fat cream cheese. Let it come to room temperature before beginning.
- Cornstarch - This will help with the texture of the cheesecake (Known as cornflour in the UK).
- Eggs - We'll use two whole eggs and one egg yolk. Use large eggs, preferably free-range if possible.
- Pistachio Paste - You can buy this online or make your own at home. Not to be confused with pistachio cream. Pistachio paste/pistachio butter is made of 100% pistachio nut. See my post about how to make your own pistachio paste.
- Pistachio Cream - This is the sweet pistachio spread that goes on top of the cheesecake. You can get this online. It is optional, see the post below for alternative ideas on how to decorate the cheesecake.
- Vanilla - Vanilla extract or vanilla bean paste.
- Almond Extract - The almond extract is optional. It does help to show off the natural flavor of the pistachios, but you can just leave it out if you prefer.
- Heavy Cream - Make sure it is heavy cream, heavy whipping cream, or double cream. Anything less than 35% fat content won't work.
See the recipe card for full measurements and instructions.
How to Make Pistachio Graham Cracker Crust
Prepare
Preheat your oven to 325°F / 170°C and prepare your cheesecake pan for a water bath.
See the section below for more details on how to do this.
Chop Pistachios
Put the pistachios into a food processor and pulse until they are roughly chopped.
Add Graham Crackers
Add the graham crackers, sugar, and salt to the ground pistachios and blitz until the crackers are fine crumbs.
Melt Butter
Melt the butter in the microwave and add it to the mixture - pulse until it is combined and looks like wet sand. You might not need all of the butter so start with ¾ of it and add more if required.
When it's ready, it should clump together when squeezed in your hands.
Pour into Pan
Tip the mixture into a loose-bottomed cake pan and use your hand, or a glass, to push it down into a compact, level layer across the bottom of the pan and slightly up the sides of the pan.
Bake
Bake the buttery graham cracker crust in a preheated oven at 350°F / 180°C for 10 minutes, just to set it.
Remove from the oven and let cool while you make the cheesecake.
How to Make Pistachio Cheesecake
Cream
Cream together the room-temperature cream cheese, sugar, and cornstarch in a bowl until creamy and free from lumps.
You can use a stand mixer, electric mixer, or just do it by hand with a wooden spoon.
Add Eggs
Add the eggs, egg yolk, vanilla extract, and almond extract, all at the same time, and beat them in.
Be careful not to overmix, we don't want to incorporate air into the cheesecake batter.
Add Pistachio Paste
Mix in the pistachio paste, make sure you scrape down the sides of the bowl so it is completely incorporated and the lovely green color is homogenous with no streaks of white.
Add Cream
Slowly drizzle in the cream, a little at a time, and mix it in gradually.
Fill Pan
Pour the pistachio cheesecake batter into your prepared pan and smooth it out so it is level.
Make a Water Bath
Place the pan into a water bath in the oven. I find it easiest to place the pan and dish in the oven first, then pour the water in once it's on the shelf - this stops the water from sloshing around.
Bake
Bake the pistachio cheesecake for about 45 minutes or until it is baked. The outer 2-3 inches should be completely set and the middle should still have a slight jiggle. See the section below for more details.
Cool
Once the cheesecake is baked, turn the oven off and crack the oven door. Let the cheesecake sit in there for an hour, then remove it from the oven and hot water, and let it cool completely on the countertop.
Then chill in the fridge for at least 4 hours before removing from the pan.
​How to Decorate Pistachio Cheesecake
There are so many ways you can decorate your pistachio cheesecake. I kept it simple by spreading some pistachio cream on top, then using a palette knife to make a swirl pattern on top. Then I sprinkled some chopped pistachios around the outside.
Here are a few ideas for alternative ways to decorate your cheesecake:
- Whipped Cream - You could add whipped cream instead of or on top of your pistachio paste, spread, or piped. Check out my delicious chantilly cream recipe.
- Pistachio Whipped Cream - Try mixing a few tablespoons of pistachio paste into my chantilly cream recipe for a delicious pistachio-flavored cream.
- White Chocolate - Melt some white chocolate in the microwave and drizzle it on top of the cheesecake. You could do lines or even just splash it Jackson Pollock style.
- Pistachio Ganache - If you don't have pistachio cream but would like a similar effect, try making the pistachio ganache topping from my Pistachio Brownie recipe.
How to Know When Cheesecake Is Baked
There is a definite knack for knowing when baked cheesecakes are done. Every oven is different, which means the baking process will be slightly different for everyone and you can't just rely on the timings given in a recipe card.
To consistently get the best cheesecakes, you need to learn how to tell if the cheesecake is baked by looking at it. Here are my tips:
- The more jiggly the center is, the more soft and creamy your cheesecake will be. If you prefer a more firm cheesecake, keep going until the jiggle is very slight. If you want a soft, custardy cheesecake, you want more of a jiggle. The important thing is that it looks firm, and not like it is still liquid underneath.
- ​Once the cheesecake is baked, the outer 2-3 inches should be completely set, but if you shake the pan the center of the cheesecake should still have a slight jiggle to it. The surface of the cheesecake should be dull, not wet.
- By 'slight jiggle' I mean it moves a bit like jello, but all in one piece. if it looks like it is still liquid then it is not done!
Tips for Baking a Perfect Cheesecake
- Don't overmix the batter - Unlike an unbaked cheesecake, we don't want to incorporate any air into the batter. Mix it just enough to combine the ingredients.
- Cool Gradually - The reason we crack the oven door and let the cheesecake cool gradually is to avoid any sudden temperature changes that can cause cracks in the cheesecake.
- Using a water bath - Baking your cheesecakes in a water bath really will give you the best results. For an amazing creamy texture, always bake in a water bath
- Wrap it Properly - It is essential that your cheesecake pan is well wrapped to protect it from the water bath. Even a little water getting into your pan could ruin the crust and make it soggy.
- Don't overbake - If you bake the cheesecake too long it will be dry and crumbly.
- Don't undertake - If you don't bake the cheesecake long enough, it will be sloppy and won't hold its shape. See my guide above for how to know when a cheesecake is baked.
How to Prepare a Cheesecake Pan for a Water Bath
First, I always like to line my pan with a parchment paper circle at the bottom, just so it is easier to get the cheesecake off of the base later.
The classic way to prep for a water bath:
Wrap the base of your springform pan in several layers of aluminum foil, letting it come up the sides of the pan high enough that no water can leak into the sides. It is vital that this is tightly sealed as if water gets in it will make your cheesecake crust soggy.
My Hack for Cheesecake Water Baths:
I recently started doing this for all my cheesecakes and it is a game changer. It requires an extra purchase but if you make a lot of baked cheesecakes it is totally worth the investment! Buy a silicone cake pan that is the same size, or slightly larger than your spring form pan.
When it comes to making a water bath, all you have to do is pop the pan inside the silicone form and that's it! No water will get inside that bad boy!
Can You Make Cheesecake Without a Water Bath?
You don't have to make a water bath to make a baked cheesecake, but the results will be far superior if you do! It's a couple of extra steps that will mean you have the most perfect cheesecakes.
If you bake cheesecake without a water bath, it will still be tasty but the texture may be a little dry and crumbly, so you won't end up with a lovely creamy cheesecake.
Equipment
- Loose-bottomed cake pan - or springform pan, as long as it has a removable bottom.
- Roasting pan - or large dish to make your water bath. Needs to have high sides and be big enough to fit your cheesecake pan in it.
- Silicone cake pan - Optional, but I love this hack to place my pan in instead of using foil.
- Food Processor - To crush the pistachios and make the graham cracker crust.
- Large Bowl
Storage
Store your pistachio cheesecake in the fridge in an airtight container for up to 5 days.
You can freeze your pistachio cheesecake for up to a month. Just make sure it is well-wrapped in plastic wrap beforehand. Let it thaw in the fridge when you are ready to serve.
More Pistachio Desserts
I have more pistachio recipes than any other flavor on this site! Check out some of my favorite pistachio dessert recipes:
Recipe
Pistachio Cheesecake
Equipment
- 8-inch Loose Bottomed Pan
- Food Processor optional
- Electric Mixer optional
- Silicon cake pan optional (see notes)
Ingredients
For the Pistachio Crumb Base
- 1 ½ cups Graham Cracker Crumbs 140g (or digestive biscuits, or butterkeks)
- â…” cup Pistachios 100g
- 1 stick Unsalted Butter 114g
- 2 tablespoon Sugar
- ¼ teaspoon Salt
For the Pistachio Cheesecake
- 32 oz Cream Cheese 900g (room temperature)
- ¾ cup White Sugar 150g
- 3 tablespoon Cornstarch 24g
- 2 Eggs (room temperature)
- 1 Egg Yolk (room temperature)
- ¾ cup Pistachio Paste* 195g
- 1 teaspoon Vanilla
- 1 teaspoon Almond Extract
- ½ cup Heavy Cream 120g
To Decorate
- 4 tablespoon Pistachio Cream*
- 2 tablespoon Pistachios chopped
Instructions
Make the Pistachio Crumb Base
- Preheat your oven to 350°F / 180°C.
- Put your pistachios in a food processor and pulse until they are coarsely chopped.â…” cup Pistachios
- Add the graham crackers, sugar, and salt. Blitz until the crackers are fine crumbs and there are no more big pieces.1 ½ cups Graham Cracker Crumbs, 2 tablespoon Sugar, ¼ teaspoon Salt
- Melt the butter in the microwave and pour it into the food processor, pulse until it looks like wet sand. You might not need all of the butter so try with ¾ of it first, then gradually add a little more if needed. When it's ready it should be able to clump together when squeezed in your hands.1 stick Unsalted Butter
- Tip the crumb mixture into your loose-bottomed pan and use your hands, or the bottom of a glass, to press it down to make a compacted, even layer across the bottom and slightly up the sides of the pan.
- Bake it in the preheated oven for 10 minutes, just to help set the base. Remove and let it cool slightly while you make the cheesecake.
Make the Pistachio Cheesecake
- Turn the oven temperature down to 325°F / 170°C and prepare your cheesecake pan for a water bath. (See notes).
- Beat the cream cheese, sugar, and cornstarch together in a bowl until creamy and free of lumps. You can use a mixer or do it by hand.32 oz Cream Cheese, ¾ cup White Sugar, 3 tablespoon Cornstarch
- Add the eggs, egg yolk, vanilla, and almond extract and beat them in until combined. Don't overmix, just enough to incorporate.2 Eggs, 1 Egg Yolk, 1 teaspoon Vanilla, 1 teaspoon Almond Extract
- Add the pistachio paste and mix it in until it is incororated.¾ cup Pistachio Paste*
- Drizzle in the cream, a little at a time, and mix it in gradually.½ cup Heavy Cream
- Pour the cheesecake batter into your prepared cake pan and place in a waterbath in the oven. (I like to get my pan positioned in the roasting dish on the oven shelf first, then pour in the water - this stops the water from sloshing around when being put in the oven).
- Bake for 45 minutes or until the cheesecake is baked. When it's ready, the outer 2-3 inches of cheesecake should be firm and set, but the middle should still have a slight jiggle. If it still looks liquidy in the middle, do not take it out yet, it will be underbaked and will fall apart when you remove it from the pan! See blog post above for more details on how to know when it's ready.
- Once it's ready, turn the oven off and crack the oven door open slightly. Leave the cheesecake in there for an hour, then remove it from the oven and the water bath and let it continue to cool on the countertop.
- Once it has completely cooled, transfer it to the fridge to set for at least 4 hours, preferably overnight.
Decorate
- Once the cheesecake has totally chilled, remove it from the cake pan.
- Spread an even layer of pistachio cream on top and sprinkle with chopped pistachios.
Notes
Other Ingredient Notes
The cream should be heavy cream, heavy whipping cream or double cream. Anything less than 35% fat content will not be thick enough. Likewise, you should use full-fat cream cheese.ÂHow to Prepare a Pan for a Water Bath
You need to seal the base of your loose-bottomed pan so it will be watertight.ÂThe classic way is to wrap the pan in multiple layers of foil to create a seal. My new favorite hack is that I bought a silicone cake pan the same size, or slightly larger than my cake pan and just put the cake pan inside. Not a drop of water will get in and your cheesecake crust will be completely free of soggy bottoms! Â
It really helps and I love hearing all your feedback!
Grandma
You had me at pistachio!
More deliciousness Juliane!