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; 3 tablespoons sugar; 2 cups shelled pistachios (reserve ½ cup for topping); 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

Why You’ll Love This Recipe

I love how this pistachio cheesecake is both luxurious and unique. The combination of rich cream cheese and finely ground pistachios creates a smooth, flavorful filling, while the crunchy topping adds the perfect contrast. It’s a showstopper dessert that’s ideal for special occasions or when I want to indulge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1¾ cups graham cracker crumbs (about 150 g)
6 tablespoons butter, melted
3 tablespoons sugar
2 cups shelled pistachios (reserve ½ cup for topping)
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

I begin by preheating the oven to 325°F (163°C) and lightly greasing a 9-inch springform pan.

In a bowl, I mix the graham cracker crumbs with melted butter and 3 tablespoons of sugar. I press this mixture firmly into the bottom of the pan to form the crust and bake it for 8 to 10 minutes, just until lightly golden. I remove it from the oven and let it cool.

While the crust cools, I pulse 1½ cups of the pistachios in a food processor until they’re finely ground.

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

I add the eggs one at a time, mixing just until blended after each. Then I stir in the vanilla extract.

Next, I blend in the sour cream and heavy cream until the mixture is smooth, and gently fold in the ground pistachios.

I pour the filling over the cooled crust in the springform pan and smooth the top.

I bake the cheesecake for 50 to 60 minutes, until the edges are set and the center jiggles slightly. Then I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Afterward, I refrigerate it for at least 4 hours or overnight.

Just before serving, I roughly chop the reserved ½ cup of pistachios and sprinkle them over the top. I release the springform and slice to serve.

Servings and timing

This recipe yields 12 servings.
Prep Time: 25 minutes
Cooking Time: 60 minutes
Total Time: 5 hours 25 minutes (including chilling)
Calories: approximately 450 kcal per serving

Variations

Sometimes I add a hint of almond extract to enhance the nutty flavor. I’ve also drizzled white chocolate over the top or paired it with a raspberry sauce for a fruity twist. For a gluten-free version, I use almond meal or gluten-free cookies for the crust.

storage/reheating

I store this cheesecake in the fridge, tightly covered, for up to 4 days. It also freezes beautifully—just slice and wrap individual portions. When ready to enjoy, I let a slice thaw in the fridge overnight or at room temperature for about 30 minutes.

FAQs

Can I make this cheesecake ahead of time?

Yes, I often make it a day in advance to let the flavors fully develop and for easy serving.

Can I use pistachio paste instead of whole pistachios?

Yes, I’ve used pistachio paste when I want a stronger flavor. I adjust the sugar slightly to balance the sweetness.

What kind of pistachios work best?

I use unsalted, shelled pistachios for the best flavor and control over seasoning.

How do I prevent cracks in my cheesecake?

I avoid overmixing the batter and let the cheesecake cool gradually in the oven before chilling.

Can I use a different crust?

Absolutely. Shortbread or vanilla cookie crusts also work great for this cheesecake.

Conclusion

This pistachio cheesecake with pistachio topping is one of my favorite indulgent desserts. Rich, nutty, and beautifully textured, it never fails to impress. Whether for a dinner party or a special celebration, it’s always a slice worth savoring.

Pistachio Cheesecake With Pistachio Topping