Creamy Pistachio Cheesecake (Print View)
Rich, creamy cheesecake with buttery pistachio crust and smooth nut-infused filling. Ideal for celebrations and special gatherings.
# What You'll Need:
→ Crust
01 - 1.5 cups graham cracker crumbs (about 15 full sheets)
02 - 5 tablespoons unsalted butter, melted
03 - 1/3 cup shelled pistachios, finely chopped
04 - 2 tablespoons granulated sugar
→ Filling
05 - 20 ounces cream cheese, room temperature (about 2.5 packages)
06 - 1 cup Greek yogurt or sour cream
07 - 3/4 cup granulated sugar
08 - 3 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
10 - 3/4 cup shelled pistachios, finely ground
11 - 1 tablespoon cornstarch
→ Topping
12 - 1/3 cup heavy cream
13 - 1 tablespoon powdered sugar
14 - 1/4 cup shelled pistachios, chopped
# Step-by-Step Directions:
01 - Preheat oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides thoroughly.
02 - Combine graham cracker crumbs, melted butter, chopped pistachios, and sugar in a medium bowl. Press the mixture firmly into the base of the prepared pan. Bake for 10 minutes until set. Let cool completely on a wire rack.
03 - In a large bowl, beat cream cheese and granulated sugar with an electric mixer until completely smooth and fluffy, about 2-3 minutes. Add Greek yogurt (or sour cream) and vanilla extract, mixing until well combined.
04 - Add eggs one at a time, beating on low speed and mixing just until incorporated after each addition. Do not overmix to prevent cracks.
05 - Fold in ground pistachios and cornstarch until evenly distributed throughout the batter.
06 - Pour the filling over the cooled crust. Tap the pan gently against the counter several times to release trapped air bubbles. Bake for 45 minutes or until edges are set and center still jiggles slightly when gently shaken.
07 - Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 1 hour to prevent cracking. Remove and cool to room temperature, about 1 additional hour.
08 - Refrigerate for at least 4 hours or preferably overnight until completely set and firm.
09 - Whip heavy cream with powdered sugar until soft peaks form. Spread over chilled cheesecake and sprinkle with chopped pistachios just before serving.
# Expert Suggestions:
01 -
- The nutty crust adds such a wonderful crunch that perfectly complements the silky filling
- Its one of those desserts that looks like you spent hours on it but actually comes together quite simply
02 -
- Cold ingredients create lumps that never fully disappear, so leave everything out on the counter for at least an hour
- The center should still jiggle slightly when you take it out, its not underbaked, it will firm up perfectly
- Cutting cheesecake with a hot, dry knife gives you those clean restaurant style slices every time
03 -
- Grind pistachios in short pulses so they dont turn into pistachio butter
- Run a thin knife around the edge of the pan right after baking while its still warm to prevent sticking as it contracts