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!