Creamy Pistachio Cheesecake (Printable)

A rich, creamy cheesecake with buttery pistachio crust and smooth nut-infused filling, ideal for celebrations.

# What You Need:

→ Crust

01 - 2 cups graham cracker crumbs (about 15 whole crackers)
02 - 5 tablespoons unsalted butter, melted
03 - 1/3 cup shelled pistachios, finely chopped
04 - 2 tablespoons granulated sugar

→ Filling

05 - 2 packages (8 oz each) cream cheese, room temperature
06 - 3/4 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 - 1/2 cup heavy whipping cream
13 - 1 tablespoon powdered sugar
14 - 1/4 cup shelled pistachios, chopped

# How-To Steps:

01 - Preheat oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides thoroughly with butter.
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, ensuring an even layer.
03 - Bake the crust for 10 minutes until lightly golden. Remove from oven and set aside to cool completely while preparing the filling.
04 - In a large mixing bowl, beat cream cheese and granulated sugar with an electric mixer on medium speed until completely smooth and fluffy, about 2-3 minutes.
05 - Mix in Greek yogurt (or sour cream) and vanilla extract until fully incorporated and smooth.
06 - Add eggs one at a time, beating on low speed just until blended after each addition. Avoid overmixing to prevent cracks.
07 - Fold in ground pistachios and cornstarch until evenly distributed throughout the batter.
08 - Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles. Bake for 45 minutes until edges are set and center still slightly jiggles.
09 - Turn off the oven and crack the door open slightly. Let cheesecake cool inside for 1 hour to prevent sudden temperature changes.
10 - Remove from oven and cool to room temperature, about 1 hour. Refrigerate for at least 4 hours or overnight until completely set.
11 - Just before serving, whip heavy cream with powdered sugar until soft peaks form. Spread over chilled cheesecake and sprinkle with chopped pistachios.

# Helpful Tips:

01 -
  • The combination of crunchy pistachio crust and silky filling creates incredible texture contrast
  • This dessert looks impressive but comes together with straightforward techniques
  • The subtle nutty flavor pairs beautifully with both after dinner coffee and sweet dessert wines
02 -
  • Room temperature ingredients are non negotiable for achieving that silky smooth texture without lumps
  • The gradual cooling in the oven with the door cracked is my secret weapon against cracked cheesecakes
03 -
  • Run a thin knife around the edge immediately after baking while still warm to help prevent cracking as it cools and contracts
  • Place a pan of water on the lower rack while baking for extra humidity that helps prevent cracks

Return