How about we make a delightful Pistachio Cheesecake with a Pistachio Graham Cracker Crust? It’s got a creamy Pistachio Cheesecake filling and a Pistachio Ganache topping. You’ll love how the nutty flavor blends perfectly with the rich, creamy texture.
Let’s use real pistachios for our Pistachio Cheesecake, none of that instant pistachio pudding mix. The taste of those real pistachios will shine through every layer of this dessert, from the crumbly, buttery crust to the smooth, velvety filling and the sweet ganache topping, topped off with crushed pistachios.
Here are some tips for making the best Pistachio Cheesecake:
- Make sure all your ingredients are at room temperature.
- Go for full-fat cream cheese.
- Don’t overmix once you add the eggs to avoid cracking.
- After baking, let the cheesecake cool in the oven for an hour to prevent it from breaking.
- Use a water bath while baking.
- Wrap your pan with several layers of heavy-duty foil to keep the crust from getting soggy.
- You can freeze the cheesecake for up to two months.
Pistachio Cheesecake
Ingredients
**Pistachio Graham Cracker Crust**
- – 12 full graham crackers about 180 grams
- – 1/2 cup of pistachio nuts about 62.5 grams
- – 3 tablespoons of granulated sugar about 37 grams
- – 6 tablespoons of melted unsalted butter about 85 grams
**Pistachio Paste**
- – 2 cups of shelled pistachios about 250 grams
- – 4 tablespoons of water or more if needed
**Pistachio Cheesecake Batter**
- – 4 packages 8 ounces each of softened cream cheese (about 907 grams in total)
- – 1 1/4 cups of granulated sugar about 250 grams
- – 1/2 cup of room temperature sour cream
- – 1 cup of pistachio paste
- – 1/4 teaspoon of almond extract
- – 1 tablespoon of vanilla extract
- – 4 large eggs at room temperature
**Pistachio Ganache**
- – Scant 3/4 cup of chopped white chocolate about 120 grams
- – 1/4 cup of heavy cream about 60 milliliters
- – 3 tablespoons of pistachio paste about 45 grams
Instructions
**Pistachio Graham Cracker Crust**
- – Preheat your oven to 325°F.
- – Use a food processor to crush the graham crackers and pistachios into fine crumbs.
- – Mix the crumbs with sugar and melted butter in a bowl.
- – Press the mixture into the bottom of an 8” or 9” cheesecake pan.
- – Bake the crust for 10 minutes, then let it cool.
**Pistachio Paste**
- – If you want a bright green paste, remove the skins from the pistachios.
- – Boil the pistachios for a minute, then peel off the skins.
- – Process the pistachios in a food processor with water until smooth.
- – You’ll need 1 cup of paste for the cheesecake batter.
**Pistachio Cheesecake Batter**
- – Beat the cream cheese until creamy, then add pistachio paste, sugar, and sour cream.
- – Mix in almond and vanilla extract, then add eggs one at a time.
- – Pour the batter over the crust and bake in a water bath.
**Pistachio Ganache**
- – Mix cream and pistachio paste, heat until hot, then pour over white chocolate.
- – Let it cool until thickened, then spread over the cheesecake.
Notes
Enjoy your delicious Pistachio Cheesecake, and don’t forget you can store it in the fridge for up to 5 days or freeze it for longer!