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    Home » Recipes » Cakes

    Creamy Pistachio Cheesecake

    by Jolina | Published: October 25, 2022 | Last Updated: October 25, 2022 | 22 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Pin for Easy Pistachio Cheesecake Recipe.
    Pin for The Best Pistachio Cheesecake Recipe.
    Pin for Easy Pistachio Cheesecake Recipe.

    This is the best pistachio cheesecake ever — rich, creamy, packed with real pistachio flavor. And it’s very easy to make you won’t even need a water bath. I give lots of tips for perfect cheesecakes below. Check it out! 

    (Fan of cheesecakes? Try ube cheesecake, it’s one of the most popular recipes on the blog. And this no-bake eggnog cheesecake is perfect for the holidays.)

    Overhead shot of pistachio cheesecake ready to serve.
    Jump To hide
    Why you’ll love this recipe
    How to make
    Expert baking tips
    Recipe FAQs
    Other delicious cheesecake recipes
    Creamy Pistachio Cheesecake

    I love incorporating pistachios in baking (we use pistachios in savory dishes too, like in this pistachio lime baked salmon from Sandy at the Reluctant Entertainer).

    I’m a fan of sweet and salty desserts and pistachios play the salty role delightfully, like in these white chocolate pistachio cookies.

    It’s pretty hard to beat pistachio baklava and pistachio pie too.

    Pistachios have an incredibly rich flavor profile too, which make this pistachio ice cream so dreamy and creamy and better than anything I can get in-store

    Next up is this delicious pistachio cheesecake. It has white chocolate in the batter and it complements the pistachios so well. It has a pistachio crust too! 

    Let’s get to it.

    Why you’ll love this recipe

    Slice of cheesecake with pistachios and whipped cream on a plate.
    • Real pistachios. Unlike other pistachio cheesecake recipes that use pistachio pudding to add flavor, this recipe uses pistachio paste (or pistachio butter) for real, 100% pistachio taste. 
    • No water bath. Also, unlike other cheesecake recipes, you won’t need to bother with a water bath here. I’ll show you an easier way to bake cheesecakes that doesn’t involve foil or water seepage but still results to creamy, crack-free cheesecakes.
    • Holiday-ready. Best of all, this cheesecake is so rich and decadent, it definitely deserves a place in your holiday table or any celebration! 

    How to make

    You’ve probably heard or experienced for yourself how cheesecakes can be fussy to make sometimes. Don’t worry, this recipe for pistachio cheesecake is easier and more straightforward than most.

    Ingredients and baking tools

    To make pistachio cheesecake, you’ll need the usual cheesecake ingredients. Some things to remember:

    • Graham cracker crumbs — I always use pre-crushed graham cracker crumbs when baking so they’re very fine. If not available, you can use the crackers and just crush them yourself.
    • Pistachio nuts — You’ll need roasted, salted pistachio nuts in this recipe. I suggest to buy shelled pistachios; it’ll save you lots of time!
    • Cream cheese — You’ll also need to use cream cheese available in blocks and not in tubs (or the ones that are spreadable). I suggest using full-fat cream cheese as well for the smoothest and creamiest texture. I’m partial to Philadelphia.
    • Pistachio paste — Pistachio paste or pistachio butter is simply finely ground pistachios. You place shelled pistachios in a food processor and grind until they release their oil and produce a smooth, creamy paste. It’s easy enough to make at home but I find the process a little tedious, so I just buy a jar from the store.
    • Sour cream — I always use sour cream in this recipe. If you’re looking for a substitute, this is a great reference.
    • White chocolate — I use baking white chocolate here but you can use any white chocolate you enjoy eating on its own.

    As far as baking tools, you will need a 9-inch springform pan and a roasting pan (or a 9×13 inch baking pan).

    I also like using an electric mixer (stand mixer or hand held) to achieve the smoothest batter.

    Step-by-step photos

    Preheat oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.

    Pistachios and graham crumbs in a bowl.

    To make the pistachio graham cracker crust, combine all crust ingredients in a bowl.

    Pistachio crust mixture.

    Stir until evenly moist. 

    Cheesecake crust in a pan.

    Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Set aside.

    Blocks of cream cheese in a bowl.

    Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on medium/high speed until fluffy.

    Beaten cream cheese in a bowl.

    This should take about 2-3 minutes.

    Sugar and cream cheese in a bowl.

    Add sugar.

    Sugar and cream cheese mixture.

    Continue beating for another 2 minutes.

    Sour cream and pistachio butter added to ingredients.

    Add pistachio paste and sour cream.

    Pistachio butter mixture.

    Beat until smooth and incorporated.

    Vanilla extract added to mixture.

    Add vanilla extract and almond extract and stir to combine.

    Pistachio cream cheese mixture.

    At this point, taste your batter and decide if you’re happy with the pistachio flavor. Add one tablespoon of pistachio paste at a time, if necessary.

    Eggs added to mixture.

    Once you’re okay with the flavor, add eggs one a time, beating each one just until combined.

    Pistachio cheesecake batter in a bowl.

    Remember to scrape the bottom and sides of your bowl to make sure you’re getting to every last inch of batter.

    Chopped white chocolate added to batter.

    Add chopped white chocolate.

    Pistachio white chocolate cheesecake batter in bowl.

    Stir until evenly blended.

    Cheesecake batter in springform pan.

    Transfer batter into your prepared pan and tap gently on your counter to release air bubbles. 

    Place the pan on your oven’s middle rack. Place a roasting pan filled with hot water on the bottom rack.

    Bake for 30 minutes at 325F then lower the oven temperature to 300F and bake for another 15 or until set.

    Turn the oven off, open the oven door slightly but keep the cheesecake inside for another hour so it can gradually cool.

    Take the cheesecake out of the oven, run a thin, sharp knife around the edges to separate the cake from the pan. 

    Don’t take the cake out of the pan though. You can place it straight into the fridge to chill 6-8 hours, preferably overnight.

    To serve the cheesecake, top with whipped cream and more chopped pistachios.

    Expert baking tips

    Overhead shot of cheesecake with pistachios and white chocolate.

    Easy, right? Here are more tips for perfect cheesecakes every time.

    How to bake a cheesecake without cracking

    While cheesecakes are admittedly more finicky to bake than a regular cake, here are little things you can do for a perfectly smooth, creamy, crack-free cheesecake every time:

    • Start with room temperature ingredients. This ensures a smooth cheesecake batter that’s easy to incorporate.
    • Don’t over-mix. You want the ingredients incorporated but be careful not to over do it. Over mixing leads to unnecessary air bubbles in the batter which would then rise to the surface while baking, leading to cracks.
    • Strain. If your cheesecake batter is more lumpy than smooth even after the ingredients have been incorporated, instead of continuing to mix you can strain the batter through a fine mesh sieve to remove the lumps and end up with just the smooth, creamy parts.
    • Tap. Before putting your cheesecake in the oven, gently tap your pan on the counter a few times to release any air bubbles hiding in the batter.
    • Patience is key. Don’t be tempted to open the oven door to check on your cheesecake. It will mess with the temperature which we want to remain constant. Just peek through the oven door glass.
    • Cool gradually. You want your cheesecake to cool gradually too. Once it’s done baking, turn the oven off but keep the cheesecake in the oven for about an hour with the oven door slightly open.
    • Chill properly. And remember to chill the cheesecake completely too. Wait until it’s completely set before cutting into it.

    If all else fails, don’t worry. Your cheesecake will still taste incredible and especially for this recipe, you can easily cover the top with whipped cream and pistachio nuts. 

    Nobody will ever know.

    How to bake a cheesecake without a bain-marie (water bath)

    Traditionally, cheesecakes are baked in a water bath — you wrap your springform pan with aluminum foil and place it on a roasting pan halfway filled with water. 

    The idea is to create a gentle and even heat around the cheesecake.

    My problem with this method has always been seeping — water would always get into my cheesecake no matter how well I wrapped it. 

    Happily, several years ago I discovered a new way to bake cheesecakes without all this mess and fuss.

    I simply place a roasting pan with hot or boiling water on the lower rack of the oven with my cheesecake baking on the middle rack. 

    No cracks, no seeping, just perfect creamy cheesecakes every time!

    Of course, you can continue baking cheesecakes using a water bath if you like but I hope you try this new method too. It’s been a game changer for me. 

    How to tell if the cheesecake is done baking

    Usually, you can tell if a cake is done if a toothpick or tester inserted in the center comes out clean. We can’t do that with cheesecakes. 

    To tell if a cheesecake is done baking, here are signs to look for:

    • The edges of the cheesecake should be slightly puffy and the center should be almost set but still slightly wobbly (not soupy though).
    • To be sure, gently shake the pan, the centre should jiggle ever so slightly (think: Jello). This center part will set as the cheesecake cools.

    Not quite there yet? Continue baking but watch your cheesecake closely because a lot can happen in a minute.

    Recipe FAQs

    Slice of white chocolate pistachio cheesecake on a white background.
    Can I use this recipe to make mini cheesecakes?


    Yes, you can! Instead of using a springform pan, you can use a mini cheesecake pan with a removable bottom or a cupcake pan lined with cupcake liners. 

    The important thing to remember is mini cheesecakes bake faster, so check at the halfway point to see how much longer you need to go.

    Can I use this recipe to make cheesecake bars or squares?


    Yes, you can! Instead of using a springform pan, you can use a square or rectangular pan. 

    Make sure to line it with parchment paper with a slight overhang on each side so you can easily lift the cake to slice into bars or squares later.

    How do I store pistachio cheesecake?


    Leftover pistachio cheesecake must be stored in a covered container in the fridge. They should keep for up to a week.

    Other delicious cheesecake recipes

    If you love baking and eating cheesecakes as much as I do, you’ll enjoy these:

    • A slice of baked matcha cheesecake on a plate.
      Baked Matcha Cheesecake Recipe
    • No-Bake Mini Cheesecakes Recipe
      The Best No Bake Mini Cheesecakes
    • A piece of no bake pumpkin cheesecake bar with whipped cream topping.
      Easy No Bake Pumpkin Cheesecake Bars Recipe
    • Apple Crisp Cheesecake with Salted Caramel and Pecan Apple Crisp Topping
      Apple Crumble Cheesecake Recipe

    Happy baking!

    Did you make this pistachio cheesecake recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Overhead shot of pistachio cheesecake with whipped cream and chopped pistachios.

    Creamy Pistachio Cheesecake

    Author: Jolina
    This is the best pistachio cheesecake ever — rich, creamy, packed with real pistachio flavor. And it’s very easy to make you won’t even need a water bath.
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Chill Time 8 hours hrs
    Total Time 9 hours hrs
    Course Dessert
    Cuisine North American
    Servings 12 servings
    Calories 262 kcal

    Equipment

    • Springform Pan

    Ingredients
     
     

    Pistachio Graham Cracker Crust

    • 1 ½ cups graham cracker crumbs see note
    • ½ cup roasted salted pistachios shelled and chopped
    • 6 tbsp unsalted butter  melted and slightly cooled
    • pinch salt

    Pistachio Cream Cheese Filling

    • 2 8-oz block cream cheese  room temperature
    • ½ cup granulated sugar 
    • ¾ cup sour cream  room temperature
    • 2 oz pistachio paste or pistachio butter adjust to taste
    • 1 tsp vanilla extract
    • ½ tsp almond extract
    • 3 pieces large eggs room temperature
    • 6 oz white chocolate roughly chopped

    Instructions
     

    • Preheat oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
    • To make the graham cracker crust, combine all crust ingredients and stir until evenly moist. 
      1 ½ cups graham cracker crumbs, ½ cup roasted salted pistachios, 6 tbsp unsalted butter , pinch salt
      Pistachio crust ingredients in a bowl.
    • Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Set aside.
      Pistachio crust for cheesecake.
    • Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on medium/high speed until fluffy (about 2-3 mins).
      2 8-oz block cream cheese 
      Photo collage - cream cheese in a bowl.
    • Add sugar and continue beating for another 2 minutes.
      ½ cup granulated sugar 
      Photo collage - cream cheese and sugar in a bowl.
    • Add pistachio paste and sour cream. Beat until smooth and incorporated.
      ¾ cup sour cream , 2 oz pistachio paste or pistachio butter
      Photo collage - cream cheese and pistachio mixture in a bowl.
    • Add vanilla extract and almond extract and stir to combine.
      1 tsp vanilla extract, ½ tsp almond extract
      Photo collage - vanilla added to cream cheese mixture.
    • Taste your batter and decide if you're happy with the pistachio flavor. Add one tablespoon of pistachio paste at a time, if necessary (see note).
    • Once you’re okay with the flavor, add eggs one a time, beating each one just until combined. Remember to scrape the bottom and sides of your bowl to make sure you're getting to every last inch of batter.
      3 pieces large eggs
      Photo collage - egg added to cheesecake batter.
    • Add chopped white chocolate and stir until evenly blended.
      6 oz white chocolate
      Photo collage - white chocolate added to cheesecake batter.
    • Transfer batter into your prepared pan and tap gently on your counter to release air bubbles. 
      Pistachio cheesecake ready for the oven.
    • Place the pan on your oven's middle rack. Place a roasting pan filled with hot water on the bottom rack.
    • Bake for 30 minutes at 325F then lower the oven temperature to 300F and bake for another 15 or until set.
    • Turn the oven off, open the oven door slightly but keep the cheesecake inside for another hour so it can gradually cool.
    • Take the cheesecake out of the oven, run a thin, sharp knife around the edges to separate the cake from the pan. 
    • Without taking the cake out of the pan, place it in the fridge to chill 6-8 hours, preferably overnight.

    Video

    Notes

    1. Serving size depends on how big or small you slice your cheesecake. Note that this cake is very rich, a little goes a long way. Estimated nutrition information is based on 12 servings.
    2. I use pre-crushed graham cracker crumbs so they’re very fine.
    3. Adjust how much pistachio paste to add, to taste. I usually put a little less than double the amount listed in the recipe.
    4. See post for more tips, FAQs and step-by-step photos.

    Nutrition

    Calories: 262kcalCarbohydrates: 27gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 27mgSodium: 89mgPotassium: 133mgFiber: 1gSugar: 20gVitamin A: 291IUVitamin C: 0.5mgCalcium: 59mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

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    Comments

    1. Valerie

      December 18, 2024 at 10:41 am

      5 stars
      This was a FABULOUS recipe with such a subtle, rich pistachio taste! I ended up using a 12 inch springform pan and had much thinner slices in depth, not like the usual cheesecake slices that you would see and it was a change. We then cut up any left over pieces as squares (seriously there were only a few pieces left it was that good). I also sprinkled with icing sugar and a dollop of fresh whipped cream.
      Beautiful!

      Reply
      • Jolina

        December 19, 2024 at 8:23 am

        Glad you liked it Valerie!

        Reply
    2. marie

      November 30, 2024 at 2:45 pm

      im excited to try this out, but can i use 6″ spring form pan? should i divide the recipe into 2 for a 6″ pan?

      Reply
      • Jolina

        December 02, 2024 at 9:41 am

        Hi Marie, here’s a great resource for pan substitutions. Hope it helps!

        Reply
    3. Joan

      December 27, 2022 at 6:29 pm

      5 stars
      Skipped the almond extract bec I ran out but cheesecake still turned out well. Love the tip about the roasting pan. Mine cracked a little but not so much. Covered with white chocolate.

      Reply
      • Jolina

        January 03, 2023 at 8:56 am

        Hi Joan, this is definitely a stress-free cheesecake recipe. Glad you liked it!

        Reply
    4. Charlotte

      December 06, 2022 at 5:40 pm

      5 stars
      No kidding this cheesecake is very rich and delicious. Made for my mom’s birthday she loves pistachios and she loved her cake!

      Reply
      • Jolina

        December 08, 2022 at 8:58 am

        That’s awesome Charlotte! And yes, a little slice of this cheesecake goes a very long way. Hope your mom had an amazing birthday!

        Reply
    5. Marge

      December 01, 2022 at 3:39 pm

      4 stars
      I love baking cheesecakes but first time making pistachio. Would have wanted it sweeter, but overall delicious. I’ll probably add more white chocolate next time.

      Reply
      • Jolina

        December 02, 2022 at 11:35 am

        Glad to hear it, Marge!

        Reply
    6. Zhen

      November 25, 2022 at 2:01 pm

      5 stars
      This pistachio cake is so pretty and yummy, it was a real hit at my family party! Gonna make it again for Christmas!

      Reply
      • Jolina

        November 28, 2022 at 1:51 pm

        That’s awesome! Enjoy! 🙂

        Reply
    7. Amy Liu Dong

      November 25, 2022 at 11:45 am

      Of all recipes that I’ve seen today this one is my favorite.
      It is so delicious and look so easy to make!

      Reply
    8. Jamie

      November 25, 2022 at 8:26 am

      Awesome! This cheesecake looks so yummy and has a great twist for me. The pistachio added to this dish makes it more tasteful. Also my all-time favorite nut as a snack making this to my list. Love it!

      Reply
    9. laura

      November 10, 2022 at 6:09 pm

      AI love original cheesecakes. This one sound amazing. Can’t wait to give this a try!

      Reply
    10. Val

      November 09, 2022 at 10:31 pm

      This does look perfect for the holidays! I’ve seen pistachio spread in Costco, wonder if that will work.

      Reply
      • Jolina

        November 11, 2022 at 10:21 am

        Hi Val, I think I know what spread you’re referring to 🙂 I think that’s pure pistachios so it should work!

        Reply
    11. Shelley King

      November 07, 2022 at 1:12 pm

      I love sweet and salty! It has been a while since I have dug out the springform pan. Looks like I will be doing that soon!

      Reply
    12. Melanie E

      November 06, 2022 at 12:40 pm

      That certainly is different for a cheesecake. I’ve never had one like that before with pistachios it does sound lovely x

      Reply
    13. Natasha Mairs

      November 05, 2022 at 7:08 am

      I just love cheesecake, it’s one of my favourite desserts. My husband loves pistachios, so this would be perfect for both of us!

      Reply
    14. Lisa

      November 04, 2022 at 1:24 am

      I love pistachios and I love cheesecake. What better way to enjoy both than this recipe?!

      Reply
    15. Amber Myers

      November 03, 2022 at 4:32 pm

      This looks amazing! I know I would gobble up this cheesecake–and it’s pretty!

      Reply
    4.93 from 13 votes (8 ratings without comment)

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