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Pistachio Cheesecake Recipe

Pistachio Cheesecake Recipe

3.5 Stars (409 Voters)
If you are a true pistachio lover, you must try this pistachio cheesecake recipe. This cheesecake is one of the best cheesecakes I've ever made, it's rich, beautiful and super delicious.

Pistachio Cheesecake Recipe


Indulge your taste buds in a symphony of flavors with our Pistachio Cheesecake recipe! This luscious dessert combines the rich creaminess of classic cheesecake with the irresistible nuttiness of pistachios, creating a treat that's both elegant and utterly delicious. Perfect for any occasion, this Pistachio Cheesecake will leave your guests craving more. Join us on a culinary journey as we guide you through the steps of creating this heavenly dessert that's sure to become a staple in your repertoire.

Can I Substitute Cream Cheese With a Lighter Option?

While you can use a lighter cream cheese, keep in mind that it might affect the richness and texture of the cheesecake. Greek yogurt can be a healthier alternative.

Do I Need a Water Bath for Baking the Cheesecake?

Yes, incorporating a water bath into the baking process is highly recommended for achieving the perfect Pistachio Cheesecake. A water bath, also known as a bain-marie, involves placing the springform pan containing the cheesecake batter into a larger pan filled with hot water. This method serves two crucial purposes.

Firstly, the water bath provides a gentle and consistent heat environment for the cheesecake to bake. This helps to prevent the edges from overcooking or cracking while allowing the center to set gradually. The water acts as a buffer against the direct heat of the oven, ensuring a slow and even bake.

Secondly, the moisture from the water bath minimizes the chances of the cheesecake developing unsightly cracks on its surface. The controlled temperature and humidity contribute to a smooth and creamy texture. To execute this technique effectively, tightly wrap the bottom of the springform pan in aluminum foil to prevent any water from seeping into the crust. This additional step ensures that the crust maintains its desired texture and flavor.

Can I Make the Cheesecake Ahead of Time?

Absolutely! In fact, preparing the Pistachio Cheesecake a day in advance can enhance its flavor and texture. After baking, allow the cheesecake to cool at room temperature for about an hour. Subsequently, transfer it to the refrigerator for a minimum of four hours or, ideally, overnight.

Chilling the cheesecake allows the flavors to meld and intensify, resulting in a richer taste. Furthermore, the extended refrigeration time contributes to a firmer texture, making the cheesecake easier to slice and serve. If you're hosting an event, this make-ahead feature is a lifesaver, allowing you to focus on other preparations on the day of the gathering.

What's the Purpose of Adding Sour Cream to the Batter?

The addition of sour cream to the Pistachio Cheesecake batter serves as a masterstroke to elevate both flavor and texture. Sour cream contributes a subtle tanginess that balances the sweetness of the cheesecake, creating a more complex and enjoyable taste profile.

Beyond flavor, sour cream plays a pivotal role in achieving a silky and velvety texture. Its richness adds a luxurious creaminess to the batter, resulting in a cheesecake that practically melts in your mouth. This ingredient also helps prevent the cheesecake from becoming too dense, striking the perfect balance between lightness and indulgence.

When incorporating sour cream, ensure it is at room temperature to promote smooth blending with the other ingredients. The synergy of creaminess and tang makes the Pistachio Cheesecake a truly delightful dessert experience.

Tips to Make the Best Pistachio Cheesecake

pistachio cheesecake recipe

  1. Room temperature ingredients: Ensure all dairy ingredients are at room temperature for a smooth and lump-free batter.
  2. Patience is key: Allow the cheesecake to cool gradually to prevent cracks. Refrigerate for at least 4 hours, preferably overnight, for the best texture.
  3. Quality ingredients: Invest in high-quality pistachios for an intense and authentic flavor.
  4. Crust thickness: Press the crust firmly into the pan for a stable base, but avoid making it too thick, as it can overpower the cheesecake.
  5. Avoid overmixing: Overmixing can incorporate too much air, leading to cracks. Mix until just combined.
  6. Perfect your water bath: Seal the springform pan with foil tightly to prevent water from seeping in and affecting the crust.

How to Store the Cheesecake?

how to make pistachio cheesecake

  1. Refrigeration: After allowing the cheesecake to cool at room temperature for about an hour, transfer it to the refrigerator. Cover the cheesecake with plastic wrap or aluminum foil, ensuring it's airtight to prevent any absorption of odors from the fridge.
  2. Storage Time: The Pistachio Cheesecake can be stored in the refrigerator for up to 5-7 days. For longer storage, consider freezing (see instructions below).
  3. Freezing: To freeze the cheesecake, first, ensure it is thoroughly chilled in the refrigerator. Wrap the entire cheesecake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. Place it in an airtight container or a resealable freezer bag. Label the container with the date to keep track of freshness.
  4. Freezer Storage Time: The Pistachio Cheesecake can be stored in the freezer for up to 1-2 months. When ready to enjoy, thaw the cheesecake in the refrigerator overnight.
  5. Tips for Freezing: If freezing individual slices, flash-freeze them on a baking sheet for about an hour before wrapping them individually. This prevents the slices from sticking together. It's advisable to freeze the cheesecake without any toppings or garnishes. Add them just before serving to maintain their freshness and texture.
  6. Serving from the Freezer: When serving from the freezer, let the cheesecake thaw in the refrigerator overnight for the best texture.
  7. Avoid Odor Absorption: Cheesecakes can easily absorb odors from the refrigerator, affecting their taste. Store the cheesecake in a dedicated section or in an odor-proof container to maintain its original flavor.

By following these storage guidelines, you can ensure that your Pistachio Cheesecake remains a delectable treat for an extended period, whether you choose to store it in the refrigerator or freezer.

More Cheesecake Recipes

cheesecake recipes

If liked the pistachio cheesecake and now you want o try new version of cheesecake. I gathered for you 42 amazing cheesecake recipes! Whether you prefer a rich cheesecake, a healthy cheesecake, a no-bake cheesecake or even a microwave cheesecake. Get the 42 cheesecake recipes.

1½ Hours
30 Minutes

For the pistachio paste:

  • 400 gram peeled roasted Pistachios

For the crust:

  • 1/3 cup (45g) Pistachios
  • 160g Graham crackers/biscuits
  • 6 tablespoons (90g) Malted butter
  • 1 tablespoon Milk

For the filling:

  • 4 cups (900g) Cream cheese
  • 1 cup (200g) Sugar
  • 3/4 cup (180g) Pistachio paste
  • 4 Eggs
  • 1 teaspoon Vanilla extract
  • 1/4 cup (60ml) Heavy cream
  • 1/2 cup (115g) Sour cream
  • 1½ tablespoons Cornstarch  

For the topping:

  • 3 tablespoons (45g) Pistachio paste
  • 120g White chocolate
  • 1/4 cup (60ml) Heavy cream

For decoration:

  • Finely ground pistachios


  1. Make pistachio paste: (this step is optional- you can use store bought pistachio paste). Peel the pistachios from the shell. Then place them in a clean kitchen towel and shake to remove as much skin as possible. Place the pistachios (350-400g) in a powerful blender and blend until smooth and creamy. This process may take 10-15 minutes (depending on your blender) so be patient. Transfer the paste into a bowl, if in this stage the paste is warm place in the fridge.
  2. Make the crust: Preheat oven to 325°F (160°C).
  3. In a food processor crush cookies and pistachios into fine crumbs. Add melted butter and pulse until combined. Add milk and pulse again. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
  4. Preheat oven to 325°F (160°C).
  5. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add pistachio paste and whisk until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not over beat.
  6. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 50-60 minutes or until the edge is set but the center jiggles slightly (baking time may vary). Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
  7. Make the topping (pistachio ganache): in a bowl, place white chocolate. Bring heavy cream to a simmer and pour over the chocolate, allow to sit 1 minute, then stir until melted. Add pistachio paste and stir until smooth.
  8. Pour the ganache over the cheesecake and spread evenly. Place in the fridge until ready to serve (at least one hour).
  9. Before serving decorate the cake: finely ground about 50 grams of pistachios. Then, using a sieve, sprinkle the pistachio (should look like pistachio powder). And decorate the edges of the cake with chopped pistachios.
  10. Serve!

  • Y

    Amazing cheesecake. My wife is a pistachio lover and she said this is the best cheesecake she ever had!

  • The Cooking Foodie logo
    The Cooking Foodie

    Hi, Glad you guys loved the cheesecake.

  • N

    Is the pistachios with or without added salt?

  • The Cooking Foodie logo
    The Cooking Foodie


  • R

    Love cheesecake. Wish there was some way to print off the recipe. It's a lot of hand writing.

  • The Cooking Foodie logo
    The Cooking Foodie

    You easily can print the recipe. Just click the print icon on top of the page under the video.

  • J

    Second time making this today. A hit in our family.

  • c

    when using store bought pistaccio paste, should I take 400g or less?

  • The Cooking Foodie logo
    The Cooking Foodie

    It's in the recipe. 180 grams for the filling and 45 grams for the topping.

  • A

    Hi, I have one question, in direction 5: When I bake the cheesecake, what is the oven temperature at this stage of preparation?

  • The Cooking Foodie logo
    The Cooking Foodie

    325°F (160°C).


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