Pistachio Cheesecake

Posted on June 12, 2025

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Pistachio Cheesecake

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  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 12 1x
  • Category: Dessert

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**

  1. – Preheat your oven to 325°F.
  2. – Use a food processor to crush the graham crackers and pistachios into fine crumbs.
  3. – Mix the crumbs with sugar and melted butter in a bowl.
  4. – Press the mixture into the bottom of an 8” or 9” cheesecake pan.
  5. – Bake the crust for 10 minutes, then let it cool.

**Pistachio Paste**

  1. – If you want a bright green paste, remove the skins from the pistachios.
  2. – Boil the pistachios for a minute, then peel off the skins.
  3. – Process the pistachios in a food processor with water until smooth.
  4. – You’ll need 1 cup of paste for the cheesecake batter.

**Pistachio Cheesecake Batter**

  1. – Beat the cream cheese until creamy, then add pistachio paste, sugar, and sour cream.
  2. – Mix in almond and vanilla extract, then add eggs one at a time.
  3. – Pour the batter over the crust and bake in a water bath.

**Pistachio Ganache**

  1. – Mix cream and pistachio paste, heat until hot, then pour over white chocolate.
  2. – 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!

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