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Pistachio Cheesecake Recipe

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★★★★★

4.6 from 92 reviews

This luscious Pistachio Cheesecake combines a rich and creamy filling infused with homemade pistachio paste and a buttery graham cracker crust. Topped with a smooth white chocolate pistachio ganache and garnished with chopped pistachios, this elegant dessert showcases the nutty flavor of pistachios in every bite. Perfect for special occasions or indulgent treats, it’s made with care including a water bath baking method to ensure a silky texture and crack-free finish.

Ingredients

Scale

For the Pistachio Paste

  • 3 cups (336g) shelled pistachios
  • 3–4 tablespoons water

For the Crust

  • 2 cups (268g) graham cracker crumbs
  • 3 tablespoons (39g) sugar
  • ½ cup (112g) unsalted butter, melted

For the Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 ½ cups (336g) pistachio paste (from above)
  • 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

For the Ganache and Topping

  • 1 cup (169g) white chocolate chips
  • 3–4 tablespoons (33g-44g) pistachio paste (from above)
  • ¼ cup (60ml) heavy whipping cream
  • Additional pistachios, chopped (for decorating, optional)

Instructions

  1. Make the paste: Boil a pot of water, then add shelled pistachios and boil for 4-5 minutes. Drain and transfer pistachios to a kitchen towel, then rub to loosen and remove skins completely. This process may take about 30 minutes for thorough skin removal. Transfer skinned pistachios to a food processor and puree for 25-30 minutes, adding water in small amounts (1-2 tablespoons) as needed to form a smooth paste. Scrape sides occasionally to ensure even blending. Once smooth, divide the paste: 1 ½ cups (336g) for the filling, and 3-4 tablespoons (33g-44g) for the ganache.
  2. Make the crust: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 8-10 minutes, then cool. Wrap the outside of the pan with aluminum foil to prevent water seepage during the water bath.
  3. Prepare the filling: 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 and well combined. Add sugar and flour, mixing on low to minimize air incorporation. Scrape down the bowl sides. Add sour cream, vanilla extract, and almond extract; mix until fully incorporated. Add eggs, one at a time, mixing slowly after each and scraping sides as needed.
  4. Bake the cheesecake: Pour filling evenly over the cooled crust. Place springform pan in a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan. Bake for 1 hour 25-35 minutes until the center is set but still slightly jiggly. Turn off oven and keep door closed for 30 minutes, then crack door open and let cool for another 30 minutes to prevent cracking.
  5. Chill the cheesecake: Remove cheesecake from oven and water bath, then refrigerate for 5-6 hours or overnight until firm.
  6. Make the ganache and finish: Remove cheesecake from pan and place on serving plate. In a microwave-safe bowl, combine white chocolate chips, 3-4 tablespoons pistachio paste, and heavy whipping cream. Heat in 10-15 second increments, stirring after each until melted and smooth. Pour ganache over cheesecake, spreading evenly with drips down the sides. Garnish with chopped pistachios if desired. Refrigerate until ready to serve, ideally consuming within 4-5 days for best freshness.

Notes

  • Removing pistachio skins is essential to achieve the vibrant green color for the paste and cheesecake filling.
  • Pureeing pistachios into a smooth paste is time-consuming but critical for texture and flavor.
  • Use room temperature eggs and cream cheese to ensure smooth batter without lumps.
  • Baking in a water bath helps prevent cracks and creates a creamy texture.
  • Wrap the springform pan in foil tightly to prevent water from seeping in during the water bath.
  • Low-speed mixing minimizes air incorporation, reducing the chance of cracks on the cheesecake surface.
  • Allow the cheesecake to cool slowly in the oven to avoid sudden temperature changes that cause cracking.
  • Ganache can be gently reheated if it begins to set before being spread.
  • Store cheesecake well-covered in the fridge and consume within 4-5 days for optimal flavor and freshness.

Keywords: pistachio cheesecake, homemade pistachio paste, white chocolate ganache, creamy cheesecake, no crack cheesecake, water bath baking

Find it online: https://amayaharis.com/pistachio-cheesecake-recipe/