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Pistachio Cheesecake

Indulge in this rich, creamy, and nutty Pistachio Cheesecake that’s packed with flavor! Made with a buttery graham cracker crust, smooth pistachio-infused filling, and a crunchy pistachio topping — perfect for special occasions, holidays, or just treating yourself!

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Pistachio Cheesecake - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Prepare the Crust:
Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
Make the Cheesecake Filling:
Beat cream cheese, sugar, pistachio paste, eggs, and heavy cream until smooth.
Assemble and Bake:
Pour filling over the crust and bake until the cheesecake is nearly set.
Chill the Cheesecake:
Cool gradually in the oven, then chill in the fridge for several hours.
Finish and Serve:
Top with chopped pistachios and a drizzle of honey before serving.
Pistachio Cheesecake - secondary view

How to Make Pistachio Cheesecake

Prepare the Crust
Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
Make the Cheesecake Filling
Beat cream cheese, sugar, pistachio paste, eggs, and heavy cream until smooth.
Assemble and Bake
Pour filling over the crust and bake until the cheesecake is nearly set.
Chill the Cheesecake
Cool gradually in the oven, then chill in the fridge for several hours.
Finish and Serve
Top with chopped pistachios and a drizzle of honey before serving.
Baking Tips
Make sure all your ingredients are at room temperature to avoid lumps in your cheesecake batter.
Do not overmix the batter after adding the eggs to avoid cracking.
Chilling overnight helps the flavors to develop and the cheesecake to set properly.
Pistachio Cheesecake - tertiary view

Pistachio Cheesecake

Indulge in this rich, creamy, and nutty Pistachio Cheesecake that’s packed with flavor! Made with a buttery graham cracker crust, smooth pistachio-infused filling, and a crunchy pistachio topping — perfect for special occasions, holidays, or just treating yourself!

Italian Cream Stuffed Cannoncini
Prep Time
25 Minutes
Cook Time
1H
Total Time
1H25 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American
Yield
12 slices
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the Crust:
02
1 and 1/2 cups graham cracker crumbs
03
1/4 cup granulated sugar
04
6 tablespoons unsalted butter, melted
05
For the Cheesecake Filling:
06
24 oz (680g) cream cheese, softened
07
1 cup granulated sugar
08
1/2 cup pistachio paste
09
3 large eggs
10
1 teaspoon vanilla extract
11
1/2 cup heavy cream
12
For the Topping:
13
1/2 cup chopped pistachios
14
2 tablespoons honey (optional for drizzle)

Instructions

01
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
02
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
03
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
04
Add the pistachio paste and vanilla extract, mixing until fully incorporated.
05
Add the eggs, one at a time, mixing on low speed after each addition. Then blend in the heavy cream.
06
Pour the cheesecake batter over the cooled crust and smooth the top.
07
Bake for 50–60 minutes, or until the center is almost set but still slightly jiggly.
08
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
09
Refrigerate for at least 4 hours or overnight before removing from the pan.
10
Top with chopped pistachios and drizzle with honey before serving, if desired.