Creamy Pistachio Cheesecake (Printable version)

Creamy, nutty dessert with buttery pistachio crust and rich filling.

# What you'll need:

→ 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

12 - 0.4 cup 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, mix well.
04 - Add eggs one at a time, mixing gently after each addition until just combined.
05 - Stir in ground pistachios and cornstarch until fully incorporated and smooth.
06 - Pour the filling over the cooled crust. Tap the pan gently on the counter to release any trapped air bubbles.
07 - Bake in the preheated oven for 45 minutes or until the edges are set and the center still slightly jiggles when gently shaken.
08 - Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
09 - Cool to room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight, for best texture.
10 - Whip the heavy cream with powdered sugar to soft peaks. Spread over the chilled cheesecake and sprinkle with chopped pistachios just before serving.

# Expert Tips:

01 -
  • The crust alone is worth the effort, buttery and speckled with pistachio pieces that get toasty and fragrant in the oven
  • This cheesecake manages to be incredibly rich without feeling heavy on your palate
  • The subtle green hue running through each slice feels like serving something elegant and special
02 -
  • Room temperature ingredients are the difference between silky smooth cheesecake and one with tiny lumps that will not go away
  • The jiggly center is not underbaked, it is exactly what you want because residual heat completes the cooking as it cools
  • Never open the oven door during baking or the sudden temperature change can cause the cheesecake to collapse
03 -
  • Run a thin knife around the edge of the pan immediately after removing from the oven to prevent cracking as it contracts
  • Roast raw pistachios at 350°F for 8 to 10 minutes before grinding to intensify their natural flavor
  • The cheesecake tastes even better on the second day, so do not hesitate to make it a day ahead

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