There’s something timeless and magical about pistachios. They have this distinct, nutty sweetness that instantly transports you to a cozy kitchen filled with warmth and laughter. Growing up, pistachios were always a treat—whether tucked inside cookies during holidays or sprinkled over creamy desserts that made ordinary evenings feel special. But the first time I tried pistachio cheesecake? It was love at first bite. The creamy, velvety texture of the cheesecake paired with that nutty crunch and earthy richness of pistachios—it was unforgettable.
This Pistachio Cheesecake with Pistachio Topping brings together the elegance of a classic cheesecake with the unique charm of pistachios. It’s a dessert that feels both indulgent and familiar, perfect for spring gatherings, special occasions, or even just to celebrate a quiet weekend at home. What sets this cheesecake apart is not only the luscious pistachio flavor blended into every layer but also the vibrant green hue that makes each slice look like a little piece of heaven on a plate.
Whether you’re baking this for a celebration or simply to satisfy a craving, this recipe is a beautiful way to honor the delicate flavor of pistachios while offering a show-stopping dessert that’s surprisingly easy to make.
Why You’ll Love This Recipe:
- Creamy and dreamy: The texture is melt-in-your-mouth smooth.
- Unique flavor: Pistachio adds a rich, slightly sweet, nutty depth.
- Stunning presentation: The pistachio topping is a gorgeous finish.
- Make-ahead friendly: Even better the next day!
- A twist on tradition: A fresh take on the beloved cheesecake.
INGREDIENTS YOU’LL NEED:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup finely ground pistachios
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup pistachio paste
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
For the pistachio topping:
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons pistachio paste
- 2 tablespoons finely chopped pistachios (for garnish)
HOW TO MAKE PISTACHIO CHEESECAKE WITH PISTACHIO TOPPING:
STEP-BY-STEP INSTRUCTIONS:
1. Prepare the crust
Start by preheating your oven to 325°F (163°C). There’s something deeply satisfying about making a homemade crust—it sets the foundation for the whole cheesecake. In a medium bowl, mix together the graham cracker crumbs, ground pistachios, sugar, and melted butter. It should feel like damp sand between your fingers. Press the mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to get an even layer. Bake for 10 minutes, then let it cool while you work on the filling.
2. Make the pistachio cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy—no lumps! This step is key to a silky texture. Add the sugar and continue beating until combined. Stir in the pistachio paste (it’s like spreading a little green magic into the batter), followed by the eggs, one at a time. Don’t rush this part—each egg should be fully incorporated before adding the next. Add the vanilla extract and sour cream and beat until everything is perfectly smooth.
3. Bake the cheesecake
Pour the filling over your cooled crust and smooth the top. Now, here’s the secret to avoiding cracks: bake the cheesecake in a water bath. Wrap the springform pan in foil and place it inside a larger pan. Pour hot water into the outer pan until it reaches halfway up the sides of the springform. Bake for about 55–65 minutes. The center should jiggle just slightly when you gently nudge the pan.
4. Chill and set
Once baked, turn off the oven and crack the door open. Let the cheesecake rest inside for about an hour—this helps it cool gradually and prevents sinking or cracking. Afterward, chill the cheesecake in the fridge for at least 4 hours, preferably overnight.
5. Make the pistachio topping
When you’re ready to serve, whip the heavy cream with powdered sugar until soft peaks form. Fold in the pistachio paste until it’s smooth and pale green. Spread the whipped pistachio topping over the cheesecake, then sprinkle with chopped pistachios for a beautiful finish. It’s like adding little sparkles of flavor on top!
HELPFUL TIPS:
- Room temperature ingredients are a must! They blend more easily and help create that ultra-smooth filling.
- Use a springform pan—it makes removing the cheesecake a breeze.
- To prevent water from seeping into the crust, wrap the pan with two layers of foil before placing it in the water bath.
- For extra pistachio flavor, use homemade pistachio paste if you can find raw unsalted pistachios.
- Letting the cheesecake chill overnight will intensify the flavors and make slicing easier.
DETAILS:
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Chill Time: 4 hours or overnight
- Total Time: 5 hours 30 minutes (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American with a Mediterranean twist
- Diet: Vegetarian
NOTES:
This recipe is endlessly customizable. You can swirl in a bit of melted chocolate before baking or add a touch of cardamom to the filling for a hint of spice. If you prefer a less sweet topping, reduce the powdered sugar slightly in the whipped cream.
NUTRITIONAL INFORMATION: (Per slice, approximate)
- Calories: 450
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 30g
- Sugar: 22g
- Protein: 7g
- Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use store-bought pistachio paste?
Absolutely! Just make sure it’s made with real pistachios and doesn’t include added oils or artificial colors.
Do I need a water bath?
Technically, no—but it really helps with texture and prevents cracking. If you’re short on time, you can place a pan of water on the lower oven rack instead.
How do I know when the cheesecake is done?
The edges should look set and the center will still jiggle slightly when gently shaken. It will continue to set as it cools.
Can I make it ahead?
Yes! This cheesecake tastes even better after chilling overnight.
STORAGE INSTRUCTIONS:
Store any leftover cheesecake in the refrigerator, tightly covered, for up to 5 days. For longer storage, you can freeze the cheesecake (without the whipped topping) for up to 2 months. Wrap it well in plastic wrap and foil, then thaw overnight in the fridge before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Luscious Lemon Lime Cherry Pistachio Cheesecake
- Pistachio Tiramisu: A Creamy Twist on a Classic
- Pistachio Panna Cotta – A Silky Italian Delight
- Mini Pistachio Cheesecakes with a Crunchy Base
CONCLUSION
This Pistachio Cheesecake with Pistachio Topping is more than just a dessert—it’s a celebration of flavor and texture, a comforting slice of joy to share with friends or savor quietly with a cup of coffee. Whether you’re new to baking cheesecakes or an old pro looking for something a little different, this recipe is sure to win hearts and become a new favorite in your kitchen. So go ahead—grab those pistachios, preheat your oven, and let’s bake something beautiful today.
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Pistachio Cheesecake with Pistachio Topping
Description
There’s something timeless and magical about pistachios. They have this distinct, nutty sweetness that instantly transports you to a cozy kitchen filled with warmth and laughter. Growing up, pistachios were always a treat—whether tucked inside cookies during holidays or sprinkled over creamy desserts that made ordinary evenings feel special. But the first time I tried pistachio cheesecake? It was love at first bite. The creamy, velvety texture of the cheesecake paired with that nutty crunch and earthy richness of pistachios—it was unforgettable.
This Pistachio Cheesecake with Pistachio Topping brings together the elegance of a classic cheesecake with the unique charm of pistachios. It’s a dessert that feels both indulgent and familiar, perfect for spring gatherings, special occasions, or even just to celebrate a quiet weekend at home. What sets this cheesecake apart is not only the luscious pistachio flavor blended into every layer but also the vibrant green hue that makes each slice look like a little piece of heaven on a plate.
Whether you’re baking this for a celebration or simply to satisfy a craving, this recipe is a beautiful way to honor the delicate flavor of pistachios while offering a show-stopping dessert that’s surprisingly easy to make.
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup finely ground pistachios
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the cheesecake filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
½ cup pistachio paste
3 large eggs
1 teaspoon pure vanilla extract
½ cup sour cream
For the pistachio topping:
¾ cup heavy cream
2 tablespoons powdered sugar
2 tablespoons pistachio paste
2 tablespoons finely chopped pistachios (for garnish)
Instructions
1. Prepare the crust
Start by preheating your oven to 325°F (163°C). There’s something deeply satisfying about making a homemade crust—it sets the foundation for the whole cheesecake. In a medium bowl, mix together the graham cracker crumbs, ground pistachios, sugar, and melted butter. It should feel like damp sand between your fingers. Press the mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to get an even layer. Bake for 10 minutes, then let it cool while you work on the filling.
2. Make the pistachio cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy—no lumps! This step is key to a silky texture. Add the sugar and continue beating until combined. Stir in the pistachio paste (it’s like spreading a little green magic into the batter), followed by the eggs, one at a time. Don’t rush this part—each egg should be fully incorporated before adding the next. Add the vanilla extract and sour cream and beat until everything is perfectly smooth.
3. Bake the cheesecake
Pour the filling over your cooled crust and smooth the top. Now, here’s the secret to avoiding cracks: bake the cheesecake in a water bath. Wrap the springform pan in foil and place it inside a larger pan. Pour hot water into the outer pan until it reaches halfway up the sides of the springform. Bake for about 55–65 minutes. The center should jiggle just slightly when you gently nudge the pan.
4. Chill and set
Once baked, turn off the oven and crack the door open. Let the cheesecake rest inside for about an hour—this helps it cool gradually and prevents sinking or cracking. Afterward, chill the cheesecake in the fridge for at least 4 hours, preferably overnight.
5. Make the pistachio topping
When you’re ready to serve, whip the heavy cream with powdered sugar until soft peaks form. Fold in the pistachio paste until it’s smooth and pale green. Spread the whipped pistachio topping over the cheesecake, then sprinkle with chopped pistachios for a beautiful finish. It’s like adding little sparkles of flavor on top!
Notes
This recipe is endlessly customizable. You can swirl in a bit of melted chocolate before baking or add a touch of cardamom to the filling for a hint of spice. If you prefer a less sweet topping, reduce the powdered sugar slightly in the whipped cream.