Creamy Pistachio Cheesecake

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

4.93 from 13 votes

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.

Prep Time15

Cook Time45

Chill Time8

Total Time9

Course: Dessert

Cuisine: North American

Servings: servings

Calories: 262kcal

Author: Jolina

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

US Customary - Metric

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
Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Set aside.
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
Add sugar and continue beating for another 2 minutes.
½ cup granulated sugar
Add pistachio paste and sour cream. Beat until smooth and incorporated.
¾ cup sour cream , 2 oz pistachio paste or pistachio butter
Add vanilla extract and almond extract and stir to combine.
1 tsp vanilla extract, ½ tsp almond extract
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
Add chopped white chocolate and stir until evenly blended.
6 oz white chocolate
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.
Without taking the cake out of the pan, place it in the fridge to chill 6-8 hours, preferably overnight.

Video

Notes

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.
I use pre-crushed graham cracker crumbs so they're very fine.
Adjust how much pistachio paste to add, to taste. I usually put a little less than double the amount listed in the recipe.
See post for more tips, FAQs and step-by-step photos.

Nutrition