Pistachio Cheesecake

This Pistachio Cheesecake is one of those recipes I keep coming back to when I want something rich, elegant, and a little different. It starts with a pistachio graham cracker crust, followed by a creamy pistachio cheesecake filling, and finished with a silky pistachio ganache on top. Every layer is nutty, smooth, and perfectly balanced without feeling heavy. If you’ve never made cheesecake before, I highly recommend checking out this post to learn the ins and outs of cheesecake baking.

Key Ingredients:

• Pistachio nuts (and/or pistachio paste): Use this pistachio paste recipe or use store-bought But you will also need the pistachio nuts for the crust and to top the cheesecake.
• Graham crackers: I make this pistachio cheesecake with a classic graham cracker crust. Made with the simple ingredients of graham crackers, butter, and brown sugar. That easy. Here’ an individual recipe for just the crust.
• Cream cheese: This is the foundation of any good cheesecake. I always use full-fat, block cream cheese because it creates a rich, creamy texture and gives the cheesecake its classic structure and flavor.
• Sour cream: Sour cream softens the cream cheese and adds a subtle tang that balances the richness. It also helps create a smoother, more velvety filling.
• Almond extract: This one is optional, but I love adding a small amount because it enhances the natural nuttiness of the pistachios and makes the flavor taste deeper and more pronounced.
• Vanilla extract: Vanilla rounds out all the flavors and adds warmth without overpowering the pistachio. It makes the cheesecake taste more balanced and complete.
• Heavy cream: Heavy cream adds extra richness and helps create that silky mouthfeel in the cheesecake filling.
• White chocolate: White chocolate adds sweetness and creaminess while letting the pistachio flavor stay front and center. It also helps the filling feel smoother and more cohesive.

How to make Pistachio Cheesecake

I am going to show you step-by-step how to make pistachio cheesecake at home! I promise you, everyone will love it. The instructions can also be found in the recipe card below.

Step 1: Pistachio Graham Cracker Crust

Preheat the oven to 325ºF. To make the Pistachio Graham Cracker Crust, add the pistachios and graham crackers to a food processor. I process it for a while until I obtain a fine powder with no chunks.

Place the crushed pistachios/graham crackers in a bowl and add the sugar and melted butter. Mix to combine. Press the crust mixture on the bottom of a cheesecake springform pan. I used a 8″ deep cheesecake pan. You can also use a 9″ springform pan.

Bake the crust in the 325ºF for ten minutes. Remove and let it cool down while you start making the pistachio paste and cheesecake batter.

Step 2: Pistachio Paste

This recipe needs pistachio paste, sometimes called pistachio butter. You can use store-bought or make your own. I find it’s way cheaper to make your own, but it will take some time (about 40 minutes). Trust me though, it’s worth it.

There are a few options when it comes to making the paste. You can buy the pistachios that are already de-shelled, but you also need to remove the skin to make your pistachio paste bright green. If you don’t care about the color of your cheesecake, you don’t necessarily need to skin them.

To go the extra mile and skin the pistachios, you need to blanch them. I have details below in the recipe card on how to skin the pistachios. But I also have a dedicated post, here. Basically, I dunk the nuts in a pot of boiling water for one minute, drain them, and then they’re easy to peel!

Once the pistachios are prepared how you want them, at the very least, deshelled, then we can make the paste. Place them in a food processor with water, and process until you obtain a smooth paste as designated in the recipe card.

Step 3: Pistachio Cheesecake Batter

To make the pistachio cheesecake batter, I always start by making sure all the ingredients are at room temperature. This is especially important for the cream cheese and sour cream, since cold ingredients can lead to a lumpy batter.

I begin by beating the cream cheese until it’s completely smooth and fluffy. You can use a stand mixer with the paddle attachment or a hand mixer—both work well here. I usually beat it for about 2–3 minutes. I also stick with full-fat cream cheese for the creamiest texture, and I almost always use Philadelphia.

Once the cream cheese is smooth, I add the pistachio paste, sugar, and sour cream, and beat again just until everything is fully combined. I make a point to scrape down the bowl a few times as I go—this small step makes a big difference and helps keep the batter silky and lump-free.

Next, I add the almond and vanilla extracts. The almond extract is optional, but I really like using it because it helps bring out the pistachio flavor. It’s actually a common trick—almond is often used in pistachio pudding mixes for this exact reason.

A little goes a long way here. Almond extract is very potent, so I stick to just ¼ teaspoon to enhance the pistachio without overpowering it.

Add the eggs along with the extracts. If you’re using a stand mixer, add the eggs one at a time, mixing on low speed just until each one is incorporated before adding the next. When I use a hand mixer, I can usually add all the eggs at once since it’s less powerful. Either way, be careful not to overmix once the eggs are in—overmixing can introduce too much air and lead to cracks in the cheesecake.

Step 4: Baking in a Water bath

Don’t be intimidated by the water bath! It’s really quite easy when you get the hang of it, and I almost always bake my cheesecakes this way. It’s the key to getting a moist cheesecake that doesn’t crack.

Before baking, wrap the bottom and sides of the springform pan with several layers of heavy-duty foil, making sure it’s completely sealed so no water can seep in. Then place the wrapped pan inside a larger roasting pan. I usually use one of those disposable aluminum roasting pans from the store and reuse it multiple times, since it only ever holds water.

Carefully pour hot water into the roasting pan, filling it until it comes about halfway up the sides of the springform pan. This water bath helps the cheesecake bake gently and evenly, which is key for a smooth, crack-free top. Transfer everything to the oven and bake for 60–70 minutes, until the edges look set but the center still has a slight jiggle when you gently move the pan. It shouldn’t look wet or sloshy—just softly set.

Once the cheesecake is done baking, turn the oven off, and leave the cake in there to rest for 1 hour. This will also prevent the cheesecake from cracking, because it cools down very slowly. Once the cheesecake is cool, place it in the fridge for at least 6 hours or overnight before serving.

Step 5: Pistachio Ganache

For decorating, I like to keep things simple but elegant, and a pistachio ganache does exactly that. It adds another layer of pistachio flavor, tastes incredible, and makes the cheesecake look really polished without much extra effort.

The ganache itself comes together quickly, and you can make it a couple of hours ahead of time if you want to get it out of the way. I also like to add chopped pistachios into the ganache and sprinkle some on top of the cheesecake right before serving. They add a bit of sweetness, a nice crunch, and that beautiful pop of green that makes the whole dessert feel finished.

To make the ganache, heat the pistachio paste with the heavy cream just until hot. Whisk it well, then pour it over the white chocolate through a sieve. Straining helps catch any bits of pistachio from the paste and keeps the ganache extra smooth. If you don’t mind a little texture, you can skip the sieve and pour it directly over the chocolate.

Let the ganache sit at room temperature for a couple of hours until it thickens to a spreadable consistency. If you’re short on time, you can speed things up by placing it in the fridge and stirring every 10 minutes or so, keeping a close eye on it so it doesn’t firm up too much.

Once the ganache is ready and your cheesecake is done chilling, use an offset spatula to gently spread it over the top of the pistachio cheesecake. To finish, I like to sift pistachio flour (finely chopped pistachios) over the ganache for a soft, textured look, then sprinkle some chopped pistachios around the edges for a little extra texture and color.

Variations on this Cheesecake

There are so many ways to change this cheesecake up, depending on what you’re in the mood for. You can keep the crust classic with this graham cracker crust, or swap it for an Oreo crust if you want something a little richer and more chocolatey.

The toppings are just as flexible. Sometimes I finish it with simple whipped cream or fresh fruit, like raspberries, for a lighter contrast to the pistachio. To make the whipped cream, just beat heavy cream wiht a little powdered sugar for a few minutes until stiff peaks form, then transfer it to a piping bag and pipe it on top of the chilled cheesecake.

If you want something a bit more special, you can swirl raspberry jam or strawberry sauce into the batter before baking. It adds a beautiful pop of color and a bright, fruity tang that pairs really nicely with the nutty sweetness of the pistachios. Dulce de leche would also set really nicely on top of the ganache.

Tips

There are plenty of ways to customize this cheesecake, from swapping the crust to changing up the toppings. For more detailed guidance on crust options, mixing, baking, and decorating, be sure to check out my Best Cheesecake Tips post—I share all my go-to tricks there.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best results, keep it chilled until ready to serve. You can also freeze the cheesecake (without toppings) for up to 2 months; thaw overnight in the fridge before decorating and serving. I recommend slicing it into individual slices before freezing for easy thawing and serving.

If you like this recipe, check out these…

If you enjoyed this recipe, you might also love some of my other cheesecake favorites, like my No-Bake Pistachio Pie, creamy Cannoli Cheesecake, bright and tangy Lemon Cheesecake, rich Biscoff Cheesecake, or classic Pecan Pie Cheesecake.

I hope you enjoyed this recipe and let me know if you make it! Tag me on Instagram or comment down below.

Pistachio Cheesecake

Camila Hurst

This Pistachio Cheesecake Recipe features a delicious Pistachio Graham Cracker Crust, with a creamy Pistachio Cheesecake filling, topped with Pistachio Ganache. It has the perfect balance between the nutty flavor and a rich and creamy texture.

5 from 12 votes

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Prep Time 1 hour hr

Cook Time 1 hour hr

Resting plus chilling time 7 hours hrs

Total Time 9 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Calories 330 kcal

Ingredients

 

Pistachio Graham Cracker Crust

• 180 grams graham crackers about 12 full crackers
• 1/2 cup pistachio nuts 62.5 grams
• 3 tbsp granulated sugar 37 grams
• 6 tbsp unsalted butter melted (85 grams)

Pistachio Paste

• 2 cup shelled pistachios* 250 grams
• 4 tbsp water or more as needed

Pistachio Cheesecake Batter

• 907 grams cream cheese softened (4 packages of 8 oz.)
• 1 1/4 cup granulated sugar 250 grams
• 1/2 cup sour cream room temp
• 1 cup pistachio paste
• 1/4 tsp almond extract
• 1 tbsp vanilla extract
• 4 large eggs room temperature

Pistachio Ganache

• 120 grams white chocolate scant 3/4 cup chopped chocolate
• 60 ml heavy cream 1/4 cup
• 3 tbsp pistachio paste 45 grams

Instructions

 

Pistachio Graham Cracker Crust

• Pre-heat the oven to 325ºF.
• Place the graham crackers and the pistachios in a food processor and process to obtain fine crumbs.
• In a bowl, mix together the graham crackers and pistachio crumbs with sugar and melted butter.
• Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” pan, it must be deep.
• Bake the crust in the oven for 10 minutes.
• Remove it from the oven and let it cool down.

Pistachio Paste

• Start by skinning the pistachios if you want to obtain a green paste. If you don’t care about the paste being bright green, skip this step and move on to step 8.
• Bring a pot with 1 quart of water to a boil.
• Once it starts to boil, add the pistachios to the water. Turn the water off the heat, and let the pistachios soak in the boiling water for 1 minute.
• Drain the pistachios onto a sheet or plate lined with paper towels or a clean kitchen towel.
• Spread the pistachios on top of the towel, and rub them gently to help peel the skin.
• Then you might have to individually continue to peel the skins off the pistachios. This can take about 20 or 30 minutes.
• Discard the skins.
• Place the pistachios in a food processor or blender.
• Process for a couple of minutes.
• Add one tablespoon of water at a time, processing in between, until you find a smooth consistency. For me, 3 tablespoons did the trick, you might need less, or maybe a bit more.
• Add water just as necessary to obtain a smooth paste.
• Scrape it into a bowl and it’s ready to be used.
• You will need 1 cup of the paste for the cheesecake batter, save the rest for the ganache topping.

Pistachio Cheesecake Batter

• Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
• Add the pistachio paste, granulated sugar, and sour cream to the cream cheese and beat for another 2 minutes at medium speed.
• Scrape the bowl and beat for another 30 seconds.
• Add the almond and vanilla extract, and mix.
• Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
• Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.
• Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
• Pour the cheesecake in the pan, over the baked and cooled crust. Some cheesecake pans, such as my own, require the sides to be greased before adding the batter in, or the cheesecake sticks, so I always spray the sides of my pan with oil before pouring the cheesecake batter in.
• Wrap the bottom of the pan with a few layers of foil.
• Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
• Bake the cheesecake in the pre-heated 325ºF oven for 60 to 70 minutes.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
• Turn the oven off, and leave the cheesecake in there for 1 hour.
• Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

Pistachio Ganache

• Mix the heavy cream and pistachio paste together.
• Heat up the mixture until 175ºF, or until very hot in the microwave, before it comes to a boil.
• Pour the cream into the white chocolate through a strainer, to retain any bits of pistachio nuts in order to obtain a smooth ganache. Squeeze the mixture well to ensure only the bits of nuts are being retained by the strainer. Mix with a whisk until the chocolate melts entirely.
• Let the ganache cool down at room temperature for about 2-3 hours, or place it in the fridge. If you place it in the fridge it should take about 1 hour to thicken, make sure to give it a stir every 10 minutes or so.
• You can leave the ganache in the fridge for longer or make it ahead, if the ganache gets too hard, let it sit at room temperature until it softens up.

To decorate

• Spread the thickened ganache on top of the cheesecake. Use an offset spatula to smooth it out.
• I sifted some ground pistachio nuts all over the cheesecake.
• Sprinkle chopped pistachio nuts around the edges of the cheesecake.

Storage

• Store the cheesecake in the fridge for up to 5 days, in a sealed container. It can also be frozen for up to 1 month.

To freeze

• Place the whole cheesecake, or slices of it in the freezer for 1 hour, or until the cheesecake is frozen solid at least on the outside. Wrap it in plastic wrap, doing a few layers will be better. Then find a large bag if freezing the whole cheesecake, or place the slices in an air-tight container.

Video

Notes

Pistachios: When making the pistachio paste, if you want to skin the pistachios, which means remove their skin to obtain green pistachios and a super green paste, make sure to use shelled pistachios, or raw pistachios. It can be very difficult to find raw pistachios, so the best option is to use shelled roasted pistachios. They can be salted, it doesn’t matter. If you buy the pistachios that already come out of the shell, it will be impossible to remove their brown skin. If you don’t care about the paste being super green, you can use whatever kind of pistachios you want to make the paste.

Almond extract: It helps bring out the pistachio taste, but can be left out.

Ganache: make sure to use good quality white chocolate to make the ganache. It must have over 20% cocoa butter. It’s best to use brands such as Callebaut if you are using chips, or get the baking white chocolate bars at the store. Stay away from nestle, Ghirardelli white chips. The bars should be fine, so you can chop them and use in the ganache.

Nutrition

Serving: 1sliceCalories: 330kcal

Keyword cheesecake, pistachio

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