Pistachio Cheesecake
Pistachio cheesecake is rich and creamy, but the pistachio flavour keeps it a little more interesting than a classic cheesecake. This version has pistachios in the crust, pistachio paste in the filling and a light cream topping finished with chopped nuts.
The colour should be a soft, natural pistachio green — no bright artificial colouring needed.
Why You’ll Love This Recipe
- Creamy with plenty of real pistachio flavour
- Buttery pistachio cookie crust
- Beautiful enough for holidays and celebrations
- Can be made completely ahead of time
Ingredient Notes
Pistachio paste: Use pure or high-quality pistachio paste rather than pistachio-flavoured syrup. Check whether yours is sweetened before adjusting the sugar.
Cream cheese: Full-fat brick-style cream cheese gives the cheesecake the best structure.
Sour cream: Keeps the filling creamy and gives it a little tang.
Pistachios: Use unsalted shelled pistachios so you can control the sweetness and salt.
How to Make Pistachio Cheesecake
Prepare the Pan: Preheat the oven to 325°F / 165°C. Line the bottom of a 9-inch / 23 cm springform pan with parchment and lightly grease the sides.
Make the Crust: Combine the cookie crumbs, finely chopped pistachios, melted butter and sugar. Press firmly into the bottom of the pan and bake for 10 minutes. Let it cool slightly while you make the filling.
Make the Filling: Beat the cream cheese and sugar on low to medium speed just until smooth. Mix in the pistachio paste, sour cream and vanilla. Add the eggs one at a time, mixing on low only until each disappears into the batter. Avoid overbeating after the eggs go in — too much air can cause the cheesecake to puff and crack.
Bake: Pour the filling over the crust and smooth the top. Place the springform pan in a larger roasting pan and pour hot water around it to come about halfway up the sides. Bake for 60–70 minutes, until the edges are set but the centre still has a gentle wobble.
Cool Gradually: Turn off the oven, crack the door open and leave the cheesecake inside for 30 minutes. Remove it from the water bath and cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight. This slow cooling helps prevent cracking and gives the filling time to set properly.
Make the Pistachio Cream: Beat the whipping cream until soft peaks form. Add the mascarpone, pistachio paste and icing sugar and beat briefly until thick enough to spread. Stop as soon as it holds its shape so the topping stays smooth.
Finish the Cheesecake: Spread the pistachio cream over the chilled cheesecake and sprinkle with chopped pistachios. Refrigerate until ready to serve.
Tips
- Bring the cream cheese, sour cream and eggs to room temperature before mixing.
- Don’t beat lots of air into the filling.
- A water bath gives the cheesecake a smoother texture and more even bake.
- Chill overnight if you can — cheesecake slices much more cleanly the next day.
Pistachio Cheesecake
Course: Desserts12
servings25
minutes1
hour20
minutes540
kcal6
hours7
hours45
minutesIngredients
For the pistachio crust
200 g graham cracker or digestive biscuit crumbs
50 g unsalted pistachios, finely chopped
90 g unsalted butter, melted
1 tbsp granulated sugar
For the cheesecake filling
750 g full-fat cream cheese, room temperature
150 g granulated sugar
150 g pistachio paste
150 g sour cream, room temperature
1 tsp vanilla extract
3 large eggs, room temperature
Pinch of salt
For the pistachio cream
150 mL whipping cream, cold
125 g mascarpone cheese, cold
2 tbsp pistachio paste
2 tbsp icing sugar
For finishing
30 g unsalted pistachios, chopped
Directions
- Prepare the Pan: Preheat the oven to 325°F / 165°C. Line the bottom of a 9-inch / 23 cm springform pan with parchment and lightly grease the sides.
- Make the Crust: Combine the cookie crumbs, finely chopped pistachios, melted butter and sugar. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool slightly while preparing the filling.
- Make the Filling: Beat the cream cheese and sugar on low to medium speed just until smooth. Mix in the pistachio paste, sour cream, vanilla and salt. Add the eggs one at a time, mixing on low only until combined. Avoid overbeating after adding the eggs so the cheesecake does not take on too much air and crack during baking.
- Bake the Cheesecake: Pour the filling over the crust and smooth the top. Place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides. Bake for 60–70 minutes, until the edges are set but the centre still has a gentle wobble.
- Cool and Chill: Turn off the oven, crack the door open and leave the cheesecake inside for 30 minutes. Remove from the water bath and cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight, before adding the topping and slicing.
- Make the Pistachio Cream: Beat the whipping cream until soft peaks form. Add the mascarpone, pistachio paste and icing sugar and beat briefly until thick enough to spread. Stop mixing as soon as the cream holds its shape.
- Finish and Serve: Spread the pistachio cream over the completely chilled cheesecake. Sprinkle with chopped pistachios and refrigerate until serving. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
Notes
- Pistachio paste sweetness: If your pistachio paste is already heavily sweetened, reduce the filling sugar by about 25–50 g to taste.
