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Pistachio Cheesecake Recipe

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★★★★★

4.4 from 41 reviews

This decadent Pistachio Cheesecake features a rich pistachio graham cracker crust, a creamy pistachio-infused cheesecake filling, and a luscious pistachio white chocolate ganache topping. Perfectly baked in a water bath to ensure a smooth, crack-free texture, this dessert is adorned with chopped and ground pistachios for a crunchy, nutty finish. Ideal for special occasions or an indulgent treat, it yields 12 generous servings.

Ingredients

Scale

Crust

  • 180 grams graham crackers (about 12 full crackers)
  • 1/2 cup pistachio nuts (62.5 grams)
  • 3 tbsp granulated sugar (37 grams)
  • 6 tbsp unsalted butter, melted (85 grams)

Pistachio Paste

  • 2 cups shelled pistachios (250 grams)
  • 4 tbsp water, or more as needed

Cheesecake Filling

  • 907 grams cream cheese, softened (4 packages of 8 oz.)
  • 1 1/4 cup granulated sugar (250 grams)
  • 1/2 cup sour cream, room temperature
  • 1 cup pistachio paste
  • 1/4 tsp almond extract
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature

Ganache Topping

  • 120 grams white chocolate, chopped (scant 3/4 cup)
  • 60 ml heavy cream (1/4 cup)
  • 3 tbsp pistachio paste (45 grams)

Garnish

  • Ground pistachio nuts, for dusting
  • Chopped pistachio nuts, for sprinkling

Instructions

  1. Prepare the Pistachio Graham Cracker Crust: Preheat the oven to 325ºF (163ºC). In a food processor, combine the graham crackers and 1/2 cup pistachio nuts and process until fine crumbs form. In a mixing bowl, stir together the crumbs with 3 tbsp sugar and melted butter until well combined. Press this mixture evenly into the bottom of an 8” or 9” deep cheesecake pan. Bake for 10 minutes and then let it cool completely after removing from the oven.
  2. Make the Pistachio Paste: (Optional peeling step for color) Bring 1 quart of water to a boil. Add the shelled pistachios, turn off the heat, and soak for 1 minute. Drain and spread them on a towel, rubbing to peel off skins individually—this step takes about 20 to 30 minutes. Discard the skins. Blend the peeled pistachios in a food processor, adding water 1 tablespoon at a time until a smooth and spreadable paste is achieved (approximately 3 tablespoons needed). Set aside one cup of this paste for the cheesecake filling and reserve the remainder for the ganache.
  3. Prepare the Cheesecake Batter: Beat the softened cream cheese with an electric mixer on medium speed for 3 minutes until smooth. Add 1 cup pistachio paste, 1 1/4 cup sugar, and sour cream, then beat for 2 more minutes. Scrape down the bowl and continue mixing for 30 seconds. Add almond and vanilla extracts and mix well. Add eggs one at a time, mixing just until incorporated after each addition to avoid over mixing and cracking.
  4. Assemble and Bake the Cheesecake: Spray the sides of the cooled crust pan with oil to prevent sticking, then pour the cheesecake batter over the crust. Wrap the bottom of the pan with several layers of foil to prevent water leaks. Place the pan inside a larger roasting pan, and add hot water to the roasting pan until it comes halfway up the sides of the cheesecake pan to form a water bath. Bake at 325ºF for 60 to 70 minutes until the edges are set but the center slightly jiggles. Turn off the oven and leave the cheesecake inside for one hour. Remove and refrigerate for at least 6 hours to fully set.
  5. Prepare the Pistachio Ganache: Combine heavy cream and 3 tablespoons of pistachio paste in a small saucepan or microwave-safe bowl, heating until very hot (~175ºF) but not boiling. Pour the hot cream mixture through a fine strainer into the chopped white chocolate, pressing to catch solids. Whisk until the chocolate is fully melted and the ganache is smooth. Cool ganache to room temperature for 2-3 hours or refrigerate for about 1 hour, stirring every 10 minutes, until thickened but spreadable.
  6. Decorate the Cheesecake: Spread the thickened ganache evenly over the chilled cheesecake using an offset spatula. Dust the top lightly with ground pistachio nuts and sprinkle chopped pistachio nuts around the edges.
  7. Storage Instructions: Store the cheesecake in a sealed container in the refrigerator for up to 5 days. For longer storage, freeze the whole cheesecake or slices after freezing solid for 1 hour. Wrap tightly in plastic wrap with multiple layers and place in an airtight container or large freezer bag. Frozen cheesecake can be kept for up to 1 month.

Notes

  • Peeling the pistachios before making the paste is optional but results in a brighter green color for the paste.
  • Using a water bath during baking is crucial to prevent cracks and ensure even cooking of the cheesecake.
  • Be careful not to overmix the batter after adding eggs to avoid cracking during baking.
  • Warm room temperature ingredients like cream cheese and eggs ensure a smoother batter.
  • The ganache can be made ahead and kept refrigerated; let it soften at room temperature before spreading if it becomes too firm.
  • Cheesecake pans that require greasing the sides will help in easy removal after baking.
  • Freezing cheesecake slices individually can make serving easier and maintains freshness longer.

Keywords: Pistachio cheesecake, pistachio dessert, creamy cheesecake, white chocolate ganache, nutty cheesecake, baked cheesecake

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