Creamy Pistachio Cheesecake (Printable Version)
A rich, creamy dessert with buttery pistachio crust and smooth, nutty filling that's perfect for celebrations.
# Ingredient List:
→ Crust
01 - 6.3 oz graham crackers or digestive biscuits, crushed
02 - 2.5 oz unsalted butter, melted
03 - 1.8 oz shelled pistachios, finely chopped
04 - 2 tbsp granulated sugar
→ Filling
05 - 17.6 oz cream cheese, room temperature
06 - 7 oz Greek yogurt or sour cream
07 - 5.3 oz granulated sugar
08 - 3 large eggs, room temperature
09 - 2 tsp pure vanilla extract
10 - 3.5 oz shelled pistachios, finely ground
11 - 1 tbsp cornstarch
→ Topping (optional)
12 - 3.4 fl oz heavy cream
13 - 1 tbsp powdered sugar
14 - 1 oz shelled pistachios, chopped
# Directions:
01 - Preheat oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
02 - Mix crushed graham crackers, melted butter, chopped pistachios, and sugar in a bowl. Press the mixture into the base of the prepared pan. Bake for 10 minutes. Cool completely.
03 - In a large bowl, beat cream cheese and sugar until smooth and fluffy. Add yogurt or sour cream and vanilla extract, then mix until combined.
04 - Add eggs one at a time, mixing gently after each addition until just incorporated.
05 - Stir in ground pistachios and cornstarch until fully incorporated and smooth.
06 - Pour the filling over the cooled crust. Tap the pan gently against the counter to release air bubbles.
07 - Bake in the preheated oven for 45 minutes or until the edges are set and the center still slightly jiggles.
08 - Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
09 - Cool to room temperature, then chill in the refrigerator for at least 4 hours or preferably overnight.
10 - Whip the heavy cream with powdered sugar to soft peaks. Spread over the chilled cheesecake and sprinkle with chopped pistachios before serving.
# Expert Tips:
01 -
- The crust has this perfect crunch that somehow still melts in your mouth, and the pistachios add this sophisticated depth nobody quite expects
- Despite looking like something from a fancy patisserie window, it comes together faster than you would believe, making it your secret weapon for last minute dinner parties
02 -
- I learned the hard way that overbaking even by five minutes transforms this into a dry disappointing cake, so trust that jiggly center
- Room temperature ingredients are not just a suggestion, they are the difference between silky smooth and grainy textured cheesecake
03 -
- A water bath might seem extra, but it creates the most incredibly silky texture and practically guarantees you will not get cracks
- Roasting the pistachios for the crust before chopping them deepens their flavor in ways you would not believe