A creamy, nutty pistachio cheesecake baked in a buttery graham cracker crust, combining the richness of traditional cheesecake with the delicate flavor of roasted pistachios. This elegant dessert is perfect for special occasions and impresses with its vibrant green color and sophisticated taste.
Serve chilled or at room temperature with whipped cream, fresh berries, or a pistachio coulis for an elegant presentation. For a deeper pistachio flavor, toast raw pistachios at 350°F for 8-10 minutes before grinding.
Store covered in the refrigerator for up to 5 days before serving.
Ingredients
Scale
Measurement units
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 pound cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup roasted unsalted pistachios, finely ground
- 3 large eggs, room temperature
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 0.125 teaspoon almond extract
- 2 tablespoons roasted pistachios, chopped (for garnish)
Ingredients
Scale
Measurement units
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 pound cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup roasted unsalted pistachios, finely ground
- 3 large eggs, room temperature
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 0.125 teaspoon almond extract
- 2 tablespoons roasted pistachios, chopped (for garnish)
Instructions
Preheat oven
Preheat your oven to 325°F and position a rack in the lower third of the oven.
Equipment: oven
Make graham cracker crust mixture
Combine graham cracker crumbs (1 ½ cup), butter (5 tbsp), and sugar (3 tbsp) in a small bowl.
Mix until the texture resembles wet sand.
Equipment: small bowl
Form the crust
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish, using the bottom of a measuring cup to create an even layer.
Equipment: 9-inch pie dish, measuring cup
Bake crust
Bake the crust until lightly golden.
Remove and let cool slightly while you prepare the filling.
Equipment: oven
Beat cream cheese
Beat the room-temperature cream cheese (16 oz) with an electric mixer on medium speed until smooth and creamy, scraping down the bowl as needed.
Equipment: electric mixer, mixing bowl
Add sugar to cream cheese
Gradually add sugar (¾ cup) to the cream cheese.
Beat until well combined.
Equipment: electric mixer
Add pistachio and flavorings
Stir in the finely ground pistachios (¾ cup), vanilla extract (1 ½ tsp), almond extract (¼ tsp) (if using), and salt (¼ tsp) until evenly distributed.
Incorporate eggs
Add the eggs one at a time, beating on low speed after each addition just until combined; do not overmix.
Equipment: electric mixer
Fold in sour cream and flour
Gently fold in the sour cream (½ cup) and flour (2 tbsp) with a spatula until no streaks remain.
Equipment: spatula
Fill the crust
Pour the filling into the prepared crust.
Smooth the top with a spatula.
Equipment: spatula
Bake cheesecake
Bake until the edges are set but the center still has a slight jiggle when gently shaken (about a 2-inch circle in the middle should wobble).
Equipment: oven
Cool in oven
Turn off the oven and crack the door open about 4 inches.
Leave the cheesecake in the oven to cool gradually and prevent cracking.
Equipment: oven
Cool to room temperature
Remove from the oven.
Let cool to room temperature on a wire rack.
Equipment: wire rack
Refrigerate
Refrigerate before serving.
Garnish and serve
Garnish with chopped roasted pistachios for garnish just before serving.
Before you cook
Cook notes
- • Store covered in the refrigerator for up to 5 days before serving.
- • Serve chilled or at room temperature with whipped cream, fresh berries, or a pistachio coulis for an elegant presentation.
- • For a deeper pistachio flavor, toast raw pistachios at 350°F for 8-10 minutes before grinding.
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