Name: Pistachio Cheesecake With Pistachio Topping
Prep time: 25 min
Cook time: 1 h
Total time: 5 h 25 min
Cuisine: American
Ingredients: 1¾ cups graham cracker crumbs (about 150 g); 6 tablespoons butter, melted; 2 cups shelled pistachios (reserve ½ cup for topping); 3 tablespoons sugar; 3 (8 oz) packages cream cheese, softened; 1 cup sugar; 3 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream; ¼ cup heavy cream

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If you love a rich, creamy dessert with a nutty twist, then this pistachio cheesecake with pistachio topping is for you! It combines the velvety smoothness of a classic cheesecake with the delightful crunch and flavor of pistachios. The buttery graham cracker crust serves as the perfect base, and the pistachio topping adds an extra layer of flavor and texture that makes each bite feel like a special treat. Whether for a celebration or just because, this cheesecake is sure to impress.

Pistachio Cheesecake With Pistachio Topping

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1¾ cups graham cracker crumbs (about 150 g)

6 tablespoons butter, melted

2 cups shelled pistachios (reserve ½ cup for topping)

3 tablespoons sugar

3 (8 oz) packages cream cheese, softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

½ cup sour cream

¼ cup heavy cream

Directions

Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.

In a bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 8-10 minutes until lightly golden. Remove from the oven and cool.

Meanwhile, pulse 1½ cups of pistachios in a food processor until finely ground.

In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of sugar and mix until creamy.

Add the eggs one at a time, mixing just until blended. Stir in the vanilla extract.

Blend in the sour cream and heavy cream until smooth. Gently fold in the ground pistachios.

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake for 50-60 minutes, until the center is almost set (it should jiggle slightly). Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.

Before serving, roughly chop the reserved ½ cup pistachios and sprinkle them over the top. Release the springform and slice to serve.

Servings and Timing

Prep Time: 25 minutes

Cooking Time: 60 minutes

Total Time: 5 hours 25 minutes (including chilling)

Servings: 12 servings

Calories: 450 kcal per serving

Variations

Add chocolate: You can swirl some melted chocolate into the cheesecake batter before baking for a chocolate pistachio twist.

Use a different nut: If you're not a fan of pistachios, try using almonds or hazelnuts for a different flavor profile.

Fruit topping: Top with fresh fruit like raspberries or blueberries to add a burst of color and freshness.

Storage/Reheating

This pistachio cheesecake can be stored in the refrigerator for up to 5 days. Be sure to keep it in an airtight container to preserve its freshness. I don’t recommend reheating this cheesecake, as the texture is best enjoyed chilled. If you want to serve it at room temperature, just take it out of the fridge about 30 minutes before serving.

FAQs

Can I use salted pistachios in this recipe?

I recommend using unsalted pistachios to keep the flavor balanced. Salted pistachios may make the cheesecake too salty, throwing off the sweet and creamy elements.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead! I actually recommend chilling it overnight for the best results. It gives the flavors time to meld and enhances the texture.

Can I freeze this cheesecake?

Yes, you can freeze this cheesecake! Simply wrap it tightly in plastic wrap and foil before freezing. When ready to serve, thaw it in the fridge overnight.

What can I use instead of cream cheese?

If you're looking for a lighter alternative, you could try using Greek yogurt or ricotta cheese. Keep in mind, though, the texture and flavor will be slightly different.

Can I make this without a springform pan?

If you don’t have a springform pan, you can use a regular 9-inch round cake pan. Just make sure to line the bottom and sides with parchment paper to ensure easy removal.

Conclusion

This pistachio cheesecake with pistachio topping is the perfect dessert for anyone who enjoys rich, creamy, and nutty flavors. It's a bit of a showstopper and will surely impress anyone you serve it to. The combination of a buttery graham cracker crust, smooth pistachio-infused cheesecake, and the delightful crunch of the pistachio topping makes each bite irresistible. Whether for a special occasion or just because, I’m sure you’ll love this indulgent treat as much as I do!

Recipe:

Pistachio Cheesecake With Pistachio Topping

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Author: Cheryl
Total Time: 5 hours 25 minutes (including chilling)
Yield: 12 servings
Diet: Vegetarian

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Description

A rich, creamy pistachio cheesecake with a buttery graham cracker crust and a pistachio topping that adds texture and flavor.

Instructions

Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
In a bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 8-10 minutes until lightly golden. Remove from the oven and cool.
Meanwhile, pulse 1½ cups of pistachios in a food processor until finely ground.
In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of sugar and mix until creamy.
Add the eggs one at a time, mixing just until blended. Stir in the vanilla extract.
Blend in the sour cream and heavy cream until smooth. Gently fold in the ground pistachios.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake for 50-60 minutes, until the center is almost set (it should jiggle slightly). Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
Before serving, roughly chop the reserved ½ cup pistachios and sprinkle them over the top. Release the springform and slice to serve.