Rich and creamy pistachio cheesecake with real pistachio flavor, a naturally soft green color from real pistachio butter, and just the right sweetness. My easy tips will help you bake a silky smooth cheesecake without cracks or overbaking!
If I had to pick a favorite nut, it would definitely be pistachios. Their vibrant green color, rich flavor, and creamy-crunchy texture make them irresistible. After making homemade pistachio butter, I knew I had to turn it into a dessert, and this pistachio cheesecake was the perfect choice.
Pistachios shine in every layer, from the graham cracker crust to the creamy filling and whipped topping. Every bite is rich, smooth, and packed with sweet, nutty flavor. Best of all, the cheesecake comes together in about 20 minutes before the oven takes over. If you love cheesecake, be sure to try my chocolate cheesecake and cherry cheesecake too.
Why you’ll love this recipe
Forget artificial pistachio flavorings like pistachio pudding and enjoy a truly delicious, pistachio-forward cake!
- A decadent cheesecake with every bite. Any pistachio lover will fall in love with this luxurious, decadent dessert with a nutty flavor in every layer. This baked cheesecake is made with real pistachios!!
- Tips to master cheesecake for even the beginner baker. It can be an intimidating dessert to make, but with my tips, it’s a foolproof method that will work perfectly.
- Impressive dessert for entertaining. When this pistachio cheesecake arrives at the table, your friends and family are sure to say “wow!” Be prepared to receive so many compliments.
Key Ingredient Notes
For the crust:
- Graham cracker crumbs create the classic buttery cheesecake crust with a lightly sweet, toasty flavor. You can crush graham crackers in a food processor, or buy the ready-to-use crumbs in the baking aisle. Digestive biscuits or vanilla wafers also work well.
- Pistachio flour nutty flavor, richness, and natural color to the crust. Use finely ground unsalted pistachios for the best flavor and texture. Here’s a full tutorial on DIY pistachio flour.
- Unsalted butter binds the crust together and helps it crisp up as it bakes. Mix until the crumbs resemble wet sand for the best texture.
For the cheesecake filling:
- Cream cheese gives the cheesecake its rich, creamy texture and signature tangy flavor. Use block-style full-fat cream cheese and make sure it’s fully softened to avoid lumps.
- Sweetened condensed milk sweetens the cheesecake while creating an ultra-smooth, creamy texture without additional sugar.
- Greek yogurt adds a subtle tanginess that balances the richness of the cheesecake while keeping the filling creamy and light. Sour cream works well as a substitute.
- Pistachio butter provides deep pistachio flavor and extra richness. Use a smooth, lightly sweetened pistachio butter made mostly from pistachios. While you can use homemade pistachio paste, I prefer pistachio butter for its creamier and sweeter taste.
- Pure vanilla extract enhances the pistachio flavor and adds warmth and depth to the cheesecake and whipped cream.
- Kosher salt – A small amount of salt balances the sweetness and enhances the nutty pistachio flavor throughout the dessert.
- Large eggs give the cheesecake structure and its smooth, velvety texture. Use room-temperature eggs and mix just until incorporated to help prevent cracks.
For the pistachio whipped cream:
This is an optional topping that adds a fancy touch to the cheesecake.
- Cold heavy whipping cream whips into a light, fluffy topping that balances the richness of the cheesecake. For best results, use cream with at least 36% milk fat.
- Pistachio butter adds a rich, buttery flavor for topping the cheesecake.
How to make pistachio cheesecake
Preheat the oven to 350°F (175°C).
1. Make the Pistachio Crust
- Combine graham cracker crumbs, pistachio flour, and melted butter in a medium bowl.
- Mix until evenly moistened.
- Transfer the crumbs into a 9-inch springform pan.
- Press the mixture onto the bottom of the pan.
- Layer 2 large, heavy-duty foils and place the springform pan in the middle.
- Tightly wrap the pan with foil, being careful not to make a hole.
- Refrigerate while working on filling.
2. Make the cheesecake Filling
- Beat cream cheese in a mixing bowl with a paddle attachment on medium speed until fluffy, about 2 minutes.
- Stir in sweetened condensed milk, yogurt, pistachio butter, vanilla extract, and salt.
- Beat the mixture until smooth, about 2 minutes, scraping the sides of the bowl halfway.
Scrape the bottom of the bowl
Scrape the sides and bottom of the mixing bowl. For an evenly mixed filling, this is key to do prior to adding the eggs to avoid over-mixing.
- Add the eggs one at a time, mixing well after each addition on medium-low speed.
- Scrape the sides of the bowl again and mix for another 30 seconds.
3. bake the cheesecake
- Pour the batter into the prepared crust. Tap it on the counter a couple of times to burst any trapped air bubbles.
- Place the cheesecake in a larger roasting pan or baking sheet, then pour 1 cup of hot water into the pan.
- Bake the cheesecake for 1 hour, or until the internal temperature has reached 145ºF/63ºC. Visual cues: the edges of the cheesecake are set, but the center is slightly wobbly.
- Turn off the oven and let the cheesecake cool slowly in the oven for 1-2 hours.
- Remove from the oven, run an offset spatula (or a butter knife) around the edges, and cool completely.
- Then cover with plastic wrap and refrigerate for at least an hour, preferably overnight.
4. Make the pistachio whipped cream
Make the whipped cream topping when ready to serve the cheesecake.
- In a mixing bowl with a whisk attachment, whip heavy cream on medium-high speed until hard peaks form, about 3 minutes.
- Add the pistachio butter and vanilla extract and gently fold until smooth and well combined.
- Transfer into a piping bag with a decorative tip and pipe over the top of the cheesecake. Garnish with chopped pistachios and/or chopped white chocolate.
Don’t over-whip the cream
Don’t walk away from the mixer, as it’s easy to overwhip the whipped cream, which can turn grainy and separated.
Expert Tips
- Make sure your ingredients are the correct temperature to begin. You’ll want the cream cheese to be softened and the eggs to also be room temperature. If you forgot, then microwave the cream cheese in 10-second intervals and place the eggs in a bowl of hot water for 10 minutes.
- Don’t over-mix your cheesecake base. This will cause it to split when baking and also make it dense. Mix until all of the ingredients are just combined, you may even still see slight streaks of egg in the batter.
- Use a water bath for even baking. A water bath helps the cheesecake to cook gently so that it sets perfectly.
- You’ll know when the cheesecake has finished baking when it slightly jiggles in the center. If it’s completely solid when you shake, you’ve over-baked it!
- Allow the cheesecake to cool in the ‘off’ oven first. A true secret tip that is how I make my cheesecakes look bakery-quality every time! This helps the cheesecake set and prevents it from cracking.
Storage
Store any leftover pistachio cheesecake in an airtight container in the fridge for up to 4 days. You can also freeze the individual slices for up to 2 months. Thaw overnight in the fridge before enjoying.
You can make this cheesecake in advance! It’s a dream dessert for entertaining since it needs to chill in the fridge anyway. So make it the day before, and know dessert is taken care of. I suggest making the whipped cream right before serving so it holds its texture.
FAQs
How long does pistachio cheesecake last?
It’s best to be eaten within 3 to 5 days of making it and keep it stored in the refrigerator.
Can I make pistachio butter?
Yes, you absolutely can. Here’s the full tutorial for my pistachio butter recipe.
More Delicious Cheesecake Recipes
Pistachio Cheesecake
Rich and creamy pistachio cheesecake with real pistachio flavor, a naturally soft green color from real pistachio butter, and just the right sweetness. My easy tips will help you bake a silky smooth cheesecake without cracks or overbaking!
Ingredients
Crust:
- ½ cup (60 g) graham cracker crumbs Note 1
- ½ cup (50 g) fine pistachio flour
- 4 tablespoons (56 g) unsalted butter melted
Cheesecake Filling:
- 24 oz (680 g) cream cheese softened Note 2
- 7 oz (200 g) sweetened condensed milk
- ½ cup (125 g) Greek yogurt
- 1/3 cup (90 g) pistachio butter Note 3
- 1 tablespoon pure vanilla extract
- ¼ teaspoon coarse kosher salt
- 3 large eggs at room temperature
Pistachio Whipped Cream:
- ½ cup (120 ml) cold heavy whipping cream
- 3 tablespoons (68 g) pistachio butter
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
To prepare the pan:
- Layer 2 large, heavy-duty foils and place a 9-inch springform pan in the middle. Tightly wrap the pan with foil, being careful not to make a hole.
To make the pistachio crust:
- In a medium bowl, combine graham cracker crumbs, pistachio flour, and melted butter. Mix until evenly moistened.
- Transfer the crumbs into the prepared pan. Press the mixture onto the bottom of the pan. Refrigerate while working on filling.
To make the cheesecake filling:
- In a mixing bowl with a paddle attachment, beat cream cheese on medium speed until fluffy, about 2 minutes.
- Stir in sweetened condensed milk, yogurt, pistachio butter, vanilla extract, and salt. Beat the mixture until smooth, about 2 minutes, scraping the sides of the bowl halfway.
- Add eggs one at a time, mixing well after each addition on medium-low speed. Scrape the sides of the bowl again and mix for another 30 seconds.
- Pour the batter into the prepared crust. Tap it on the counter a couple of times to burst any trapped air bubbles.
To bake:
- Place the cheesecake in a large roasting pan or baking sheet, then pour 1 cup of hot water into the pan. (Alternatively, place a baking pan of water on the bottom rack if you don't have a large enough roasting pan to fit the cheesecake pan.)
- Bake the cheesecake for 1 hour, or until the internal temperature reaches 145ºF/63ºC. The edges of the cheesecake are set, but the center is slightly wobbly.
- Turn off the oven and let the cheesecake cool slowly in the oven for 1-2 hours.
- Remove from the oven, run an offset spatula (or a butter knife) around the edges, and cool completely.
- Then cover with plastic wrap and refrigerate for at least an hour, preferably overnight.
To make the pistachio whipped cream:
- In a mixing bowl with a whisk attachment, whip heavy cream on medium-high speed until hard peaks form, about 3 minutes.
- Add the pistachio butter and vanilla extract. Gently fold the mixture until smooth and well combined. (TIP: Don't walk away from the mixer, as it's easy to overwhip the whipped cream, which will turn grainy and separated.)
- Transfer the whipped cream into a piping bag with a decorative tip. Pipe the cream over the cheesecake and garnish with chopped pistachios and/or white chocolate.
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Tips & Notes
Note 1: To save time, buy already crushed graham cracker crumbs. You can find it in the baking aisle. Or, you can crush 8 full sheets of graham crackers into fine crumbs.
Note 2: Use brick-style full-fat cream cheese and make sure it’s fully softened to avoid lumps.
Note 3: Use a smooth, lightly sweetened pistachio butter made mostly from pistachios. While you can use homemade pistachio paste, I prefer pistachio butter for its creamier and sweeter taste.
Storing Tips:
– Store any leftover pistachio cheesecake in an airtight container in the fridge for up to 4 days.
– You can also freeze the slices for up to 2 months. Thaw overnight in the fridge before enjoying.
– You can make it the day before and keep it in the fridge. I suggest making the whipped cream right before serving so it holds its texture.
– Store any leftover pistachio cheesecake in an airtight container in the fridge for up to 4 days.
– You can also freeze the slices for up to 2 months. Thaw overnight in the fridge before enjoying.
– You can make it the day before and keep it in the fridge. I suggest making the whipped cream right before serving so it holds its texture.
Nutrition
Servings: 1 slice
Calories: 626kcal
Carbohydrates: 28g
Protein: 15g
Fat: 52g
Sugar: 20g
Sodium: 439mg
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