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Pistachio Cheesecake

Course Dessert
Prep Time 1 hour
Cook Time 1 hour
Resting Plus Chilling Time 7 hours
Servings 12

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!