Pistachio Cheesecake With Topping

Featured in: Sweet treats for any occasion

This dessert features a buttery graham and pistachio crust, a smooth cream cheese filling enriched with pistachio paste, and a rich white chocolate pistachio topping. The steps ensure a silky texture by gently baking, then chilling to set. A final layer of chopped pistachios provides crunch and nutty flavor. Each slice reveals creamy, nut-studded layers balanced with subtle sweetness—perfect for pistachio lovers and anyone who craves a luscious, show-stopping treat.

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Updated on Tue, 22 Jul 2025 20:11:00 GMT
A slice of pistachio cheesecake with a pistachio topping on a white plate. Pin it
A slice of pistachio cheesecake with a pistachio topping on a white plate. | myhomemaderecipe.com

Pistachio cheesecake with a creamy pistachio topping is pure luxury for anyone who loves rich desserts with nutty undertones. This recipe delivers a silky smooth filling, a buttery pistachio crumb crust, and an irresistible white chocolate pistachio crown. Every bite is lush yet balanced, making it perfect for special occasions or when you just want to treat yourself.

The first time I brought this cake to a spring brunch, everyone went for seconds. Now my family requests it any time pistachios are on sale and it has become our go to celebration dessert.

Ingredients

  • Graham crackers crumbs: offer a sweet buttery base that stays crisp after baking. Always choose fresh crumbs for best texture.
  • Pistachios (ground for crust and chopped for topping): bring a deep nutty flavor. Use unsalted for control over the saltiness and opt for vibrant green nuts if possible.
  • Granulated sugar: sweetens both crust and filling just enough without overwhelming the pistachio.
  • Butter (melted): binds the crust and adds a golden richness. Reach for good quality butter for extra flavor.
  • Cream cheese (full fat, room temperature): ensures a luxuriously smooth and creamy filling.
  • Sour cream: rounds out the tang and brings a slight ‘lift’ to the heavy cream cheese.
  • Vanilla extract: enhances the sweetness and overall aroma. A pure vanilla gives the best results.
  • Heavy cream: adds silkiness to both filling and topping.
  • Kosher salt: intensifies all the other flavors without the harshness of table salt.
  • Eggs: give the cheesecake structure while keeping it tender.
  • Pistachio paste: provides concentrated pistachio flavor. Use a brand with a single ingredient when possible for pure taste.
  • Cornstarch: prevents cracks and gives a finely textured filling.
  • White chocolate: in the topping adds sweetness and blends beautifully with pistachio.

Instructions

Make the Crust:
In a mixing bowl combine graham cracker crumbs granulated sugar and ground pistachios. Stir well so everything is evenly distributed. Add the melted butter and mix thoroughly until you see every crumb moistened and no dry spots remain. Press the crumb mixture into a prepared nine inch cake pan, spreading it out evenly and firmly so the bottom and edges are compacted. Use the bottom of a measuring cup for a flat finish. Bake the crust at one hundred eighty degrees celsius for five to eight minutes just until fragrant and set. Watch closely so it does not brown too much. Remove and let cool to room temperature.
Prepare the Cheesecake Filling:
Lower the oven temperature to one hundred forty degrees celsius. In a large bowl blend cream cheese granulated sugar sour cream heavy cream salt and vanilla. Use an electric mixer and work on medium low until perfectly creamy with no lumps. Add the pistachio paste and continue mixing until it is fully incorporated. The batter should take on a soft pastel green color. Sift in the cornstarch to prevent lumps and mix again, scraping down the sides for even texture. Whisk the eggs separately with a fork until blended, then add to the batter. Mix just until smooth and glossy.
Bake the Cheesecake:
Pour the filling over the cooled crust. Gently tap the pan a few times on the counter to release any trapped air bubbles. Bake in the preheated oven for about an hour. The edges should feel set but the center will show a gentle jiggle if shaken. When finished, crack open the oven door and let the cake cool slowly inside for one to two hours. This helps prevent cracks.
Chill the Cheesecake:
Once the cake is at room temperature wrap tightly with plastic wrap and refrigerate for at least five hours. This step gives the best sliceable texture.
Make the Pistachio Topping:
In a bowl combine chopped white chocolate pistachio paste and heavy cream. Microwave in thirty second intervals or set over a bain marie, stirring after each burst. The goal is a smooth glossy mixture. Add chopped pistachios and stir for an extra bit of crunch and color.
Assemble and Finish:
Run a thin knife around the edge of the cake to loosen any sticky bits. Carefully release the cake from the pan. Spoon the pistachio topping over the surface and spread evenly with an offset spatula. Slice with a hot wet knife for clean edges. Enjoy every decadent bite.
A slice of pistachio cheesecake with a pistachio topping. Pin it
A slice of pistachio cheesecake with a pistachio topping. | myhomemaderecipe.com

When I discovered pistachio paste it was a revelation for baking. Adding it to the filling gives not just color but an authentic pistachio aroma reminiscent of Mediterranean sweets. My family always gathers around the kitchen counter eager to help spread the creamy topping.

Storage Tips

Keep this cheesecake refrigerated at all times covered tightly to prevent it from absorbing fridge odors. It will hold its texture and taste for up to five days. For longer storage freeze individual slices on a baking sheet before wrapping tightly. Thaw in the fridge overnight when ready to serve.

Ingredient Substitutions

If pistachio paste is unavailable you can blend shelled unsalted pistachios with a drizzle of neutral oil until smooth. Almonds can be substituted but the flavor will be different. Swap sour cream with full fat Greek yogurt if needed.

Serving Suggestions

Garnish with extra chopped pistachios to emphasize the pistachio flavor. A drizzle of honey or a few crushed rose petals make it feel even more festive. Pair with black coffee or a cold glass of milk for a perfectly balanced dessert experience.

Cultural and Historical Context

Pistachio desserts are beloved across the Mediterranean and the Middle East where the nuts are prized for their color and flavor. This cheesecake borrows from classic American style but lets pistachios shine as the star ingredient bringing together familiar comfort with a hint of something exotic.

A slice of pistachio cheesecake with a pistachio topping on a white plate. Pin it
A slice of pistachio cheesecake with a pistachio topping on a white plate. | myhomemaderecipe.com

This pistachio cheesecake is sure to become a favorite no matter the occasion. Each bite bursts with nutty richness and creamy decadence.

Frequently Asked Questions

→ How can I achieve a smooth cheesecake filling?

Use room-temperature cream cheese and mix ingredients thoroughly to avoid lumps, ensuring a creamy texture.

→ What’s the purpose of the pistachio paste in the filling?

Pistachio paste imparts a distinct nutty flavor and rich green hue to the cheesecake's filling and topping.

→ How do I prevent the crust from becoming soggy?

Bake the crust before adding the filling to create a firm base that resists moisture and holds its shape well.

→ How should I store the cheesecake?

Wrap the cooled cake in plastic wrap and refrigerate for at least five hours, or overnight for best texture.

→ Can I make the pistachio topping without a microwave?

Yes, melt the white chocolate and cream together in a bain-marie, stirring constantly until smooth.

Pistachio Cheesecake With Topping

Creamy pistachio cheesecake finished with a smooth white chocolate pistachio topping and buttery nutty crust.

Prep Time
35 Minutes
Cook Time
68 Minutes
Total Time
103 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: European

Yield: 12 Servings (1 whole cheesecake (23 cm))

Dietary: Vegetarian

Ingredients

→ Pistachio Crust

01 180 g graham cracker crumbs
02 60 g unsalted pistachios, finely ground
03 13 g granulated sugar
04 90 g unsalted butter, melted

→ Cheesecake Filling

05 480 g full-fat cream cheese, at room temperature
06 100 g sour cream
07 5 ml vanilla extract
08 60 ml heavy cream
09 2.5 g kosher salt
10 150 g granulated sugar
11 2 large eggs, gently beaten
12 50 g pistachio paste
13 16 g cornstarch, sifted

→ Pistachio Topping

14 200 g white chocolate, chopped
15 80 ml heavy cream
16 32 g unsalted pistachios, chopped
17 40 g pistachio paste

Instructions

Step 01

Combine graham cracker crumbs, granulated sugar, and ground pistachios in a medium mixing bowl. Mix until ingredients are evenly distributed.

Step 02

Add melted butter to the crumb mixture and combine thoroughly until mixture is evenly moistened.

Step 03

Transfer crust mixture to a prepared 23 cm springform pan. Press firmly and evenly into the base using the back of a spoon or flat-bottomed glass.

Step 04

Preheat oven to 180°C. Bake crust for 5–8 minutes, keeping a close eye to avoid burning. Remove from oven and allow to cool to room temperature.

Step 05

Lower oven temperature to 140°C. Combine cream cheese, granulated sugar, sour cream, heavy cream, kosher salt, and vanilla extract in a large bowl. Beat with an electric mixer until smooth and creamy.

Step 06

Incorporate pistachio paste, mixing until evenly blended.

Step 07

Gradually sift in cornstarch and mix until fully incorporated and no lumps remain.

Step 08

Whisk eggs lightly, add to the filling, and blend until a smooth, cohesive batter forms.

Step 09

Pour cheesecake batter over the cooled crust. Gently tap the pan on a flat surface to release trapped air bubbles.

Step 10

Bake in preheated 140°C oven for approximately 60 minutes, until edges are set but centre slightly wobbles.

Step 11

With the oven door halfway open, allow cheesecake to cool to room temperature for 1–2 hours.

Step 12

Wrap cooled cheesecake securely with plastic wrap and refrigerate for a minimum of 5 hours, or overnight for optimal texture.

Step 13

Place chopped white chocolate, pistachio paste, and cream in a medium heatproof bowl. Melt gradually in the microwave using 30-second intervals or over a bain-marie, stirring between each interval until creamy and homogenous.

Step 14

Add chopped pistachios to the melted chocolate mixture and stir until well distributed.

Step 15

Run a thin knife around the inside edge of the pan to loosen the cheesecake, then unlatch the springform. Spread pistachio topping evenly over chilled cheesecake using a spoon or offset spatula.

Step 16

Slice and serve immediately, or store refrigerated until ready to present.

Notes

  1. For best slicing, use a hot, clean knife between each cut to maintain defined cake layers.

Tools You'll Need

  • 23 cm springform pan
  • Mixing bowls
  • Electric hand mixer
  • Oven
  • Microwave or bain-marie
  • Spatula or spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk, eggs, tree nuts, gluten, and soy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 470
  • Total Fat: 32 g
  • Total Carbohydrate: 38 g
  • Protein: 8 g