Decadent Pistachio Cream Cheesecake (Print version)

A rich baked pistachio cream cheesecake with a buttery graham crust, smooth filling, and a crisp chopped pistachio finish.

# Ingredients:

For the crust

01 - 1 1/2 cups (165 g) graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 1/4 teaspoon fine salt
04 - 6 tablespoons (85 g) unsalted butter, melted

For the filling

05 - 3 packages (8 oz each, 680 g total) full-fat cream cheese, softened
06 - 1 cup (200 g) granulated sugar
07 - 1 cup (280 g) pistachio cream or sweet pistachio paste
08 - 1/2 cup (120 g) sour cream, room temperature
09 - 1/3 cup (80 ml) heavy cream, room temperature
10 - 1 teaspoon vanilla extract
11 - 1/8 teaspoon almond extract
12 - 3 large eggs, room temperature

For finishing

13 - 1/2 cup (60 g) shelled pistachios, chopped
14 - 2 tablespoons pistachio cream, optional for spreading on top

# Instructions:

01 - Heat the oven to 325°F. Lightly grease a 9-inch springform pan and wrap the outside with two layers of heavy foil.
02 - Mix graham crumbs, sugar, salt, and melted butter until evenly moistened. Press firmly into the bottom of the pan and bake for 10 minutes. Cool while you make the filling.
03 - Beat the cream cheese and sugar on medium-low speed until smooth, about 2 minutes. Scrape the bowl well.
04 - Mix in the pistachio cream, sour cream, heavy cream, vanilla, and almond extract on low speed until the batter is smooth and evenly colored.
05 - Add the eggs one at a time on low speed, mixing just until each egg disappears. Do not beat extra air into the batter.
06 - Pour the batter over the crust. Set the pan in a roasting pan and add hot water halfway up the sides. Bake for 60-70 minutes, until the edges are set and the center still wobbles slightly.
07 - Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour, then remove it from the water bath and cool to room temperature.
08 - Refrigerate for at least 6 hours or overnight. Spread a thin layer of pistachio cream on top if using, then add chopped pistachios before slicing.

# Good to know:

01 - Best made one day ahead so the filling sets fully.
02 - Use room-temperature dairy for the smoothest batter.
03 - A 9-inch springform pan gives 12 generous slices.

Back