Introduction

This pistachio cheesecake is a rich and creamy dessert bursting with nutty flavor and a smooth, velvety texture. It features a homemade pistachio paste both in the filling and a luscious white chocolate ganache topping. Perfect for special occasions or a delightful treat at home.

A round two-layer cake sits on a white plate with a decorative edge, placed on a white marbled surface. The bottom layer is thick and has a rough brown texture, resembling a crumb crust. The top layer is smooth and light green, covered with a slightly glossy green glaze that drips gently down the sides. The top is decorated with a circle of chopped pistachio nuts around the edge, adding a mix of green and brown small pieces. The glaze has delicate swirl patterns on the surface, giving it a soft, creamy look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (336g) shelled pistachios
3-4 tablespoons water
2 cups (268g) graham cracker crumbs
3 tablespoons (39g) sugar
½ cup (112g) unsalted butter, melted
24 ounces (678g) cream cheese, room temperature
1 ½ cups (336g) pistachio paste (from below)
1 ¼ cups (259g) sugar
3 tablespoons (24g) all-purpose flour
1 cup (230g) sour cream
2 ½ teaspoons vanilla extract
¾ teaspoon almond extract
4 large eggs, room temperature
1 cup (169g) white chocolate chips
3-4 tablespoons (33g-44g) pistachio paste
¼ cup (60ml) heavy whipping cream
Additional pistachios for decorating (optional)

Instructions

Step 1: Make the pistachio paste by boiling the shelled pistachios in enough water to cover for 4-5 minutes. Drain and place onto a kitchen towel. Rub the pistachios gently to remove skins, which may take about 30 minutes.
Step 2: Add the skinned pistachios to a food processor and puree for 25-30 minutes, adding 1-2 tablespoons of water as needed, until a smooth, oily paste forms. Divide into two portions: 1 ½ cups for the filling and 3-4 tablespoons for the ganache.
Step 3: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press firmly into the pan and bake for 8-10 minutes. Cool and wrap sides of pan with foil.
Step 4: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese and 1 ½ cups pistachio paste on low speed until smooth. Add sugar and flour, mixing gently. Stir in sour cream, vanilla, and almond extracts until combined.
Step 5: Add eggs one at a time, mixing slowly after each addition. Pour batter evenly into prepared crust. Place the springform pan in a larger pan and add warm water halfway up the sides of the springform pan, avoiding water touching the foil.
Step 6: Bake for 1 hour 25-35 minutes until the center is set but still slightly jiggly. Turn the oven off and leave the door closed for 30 minutes, then crack the door open for another 30 minutes to cool gradually. Refrigerate the cheesecake for 5-6 hours or overnight until firm.
Step 7: Remove the cooled cheesecake from the pan and transfer to a serving plate. Make the ganache by microwaving white chocolate chips, heavy cream, and remaining pistachio paste in 10-15 second intervals, stirring until smooth.
Step 8: Pour ganache over the cheesecake, spreading evenly. Garnish with chopped pistachios if desired. Refrigerate until ready to serve.

Tips & Variations

Removing the pistachio skins carefully ensures a bright green paste and prevents browning in the cheesecake.
Use low mixer speed when combining ingredients to reduce air bubbles that can cause cracks in the cheesecake.
For a quicker alternative, you can use store-bought pistachio paste, but homemade has a fresher flavor.
Try adding a splash of lemon juice to the crust mixture for a subtle citrus twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. Keep it well wrapped to prevent drying out or absorbing fridge odors. Bring to room temperature before serving for the best texture. Leftover ganache can be refrigerated for up to two weeks.

How to Serve

A slice of three-layer pistachio cheesecake sits on a white plate with a scalloped edge, placed on a white marbled surface with a textured cloth beneath. The bottom layer is a dense, crumbly brown crust. The thick middle layer is creamy, pale green cheesecake filling with a smooth yet slightly textured surface. The top layer is a lighter green pistachio cream topping, glossy and thick, slightly dripping on the side, sprinkled with small pieces of crushed pistachios. The background shows a blurred whole cheesecake and a bowl of pistachio pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio paste ahead of time?

Yes, you can prepare the pistachio paste up to two weeks in advance and keep it refrigerated in an airtight container.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecakes to allow easy removal. If you don’t have one, use a regular cake pan lined with parchment and run a knife around the edge carefully to loosen before serving.