Pistachio Cheesecake

Why You’ll Love This Recipe

This cheesecake offers a sophisticated twist on a beloved classic. The pistachio butter adds depth and nuttiness, while the lemon zest brings a subtle brightness. Baked gently in a water bath, the texture is luxuriously smooth and velvety. Perfect for pistachio lovers, it’s a dessert that feels elegant but is simple enough to make at home.

Ingredients

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

Cookie Crust:

• cookie crumbs (graham crackers or digestive cookies)

• unsalted butter, melted

• fine sea salt

• powdered sugar

Pistachio Filling:

• cream cheese, softened

• granulated sugar

• fine sea salt

• pure vanilla extract

• pistachio butter

• sour cream

• large eggs

• lemon zest (optional)

Directions

1. Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper.

2. Prepare the crust: In a food processor, blend cookies, salt, butter, and sugar until finely ground and fully combined. Press mixture firmly into the bottom and sides of the pan. Bake for 10 minutes, then let cool.

3. Reduce oven heat to 325°F (160°C).

4. Make the filling: In a stand mixer or food processor, beat cream cheese, sugar, and salt until smooth and lump-free. Add vanilla, then blend in pistachio butter. Mix in sour cream until smooth.

5. Add eggs one at a time, pulsing just until incorporated. Do not overmix.

6. Pour batter into prepared crust. Place the cheesecake pan into a larger 13×9-inch pan and fill the outer pan halfway with water to create a water bath.

7. Bake for about 50 minutes, or until the edges are set but the center still jiggles slightly.

8. Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake rest inside for 30 minutes. Close the door again and leave for an additional 15 minutes.

9. Remove and cool on the counter for 30 minutes. Transfer to the refrigerator and chill for at least 8 hours before serving.

Servings and timing

• Prep Time: 30 minutes

• Cook Time: 1 hour

• Chill Time: 8 hours

• Servings: 10

Variations

• Top with crushed pistachios for extra crunch and visual appeal.

• Add white chocolate chips to the batter for added richness.

• Swirl raspberry or cherry preserves into the filling for a fruity contrast.

• Replace pistachio butter with almond butter for an almond cheesecake variation.

• Make mini cheesecakes by dividing the crust and filling into muffin tins.

Storage/Reheating

Store cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake is best enjoyed chilled and does not require reheating.

FAQs

Can I use a springform pan for this cheesecake?

Yes, but it requires extra care. Do not place it directly in a water bath—use a pan of hot water on the rack below instead.

What is pistachio butter, and can I make it at home?

Pistachio butter is made by blending shelled pistachios until smooth. You can make it at home using a food processor.

Why do I need a water bath?

A water bath ensures even baking and prevents cracks by adding moisture to the oven.

Can I skip the lemon zest?

Yes, it’s optional, but it adds a refreshing brightness to balance the richness.

How do I know when the cheesecake is done?

The edges should be set, while the center remains slightly jiggly. It will firm up as it cools.

Can I substitute pistachio butter with whole pistachios?

Not directly—pistachio butter provides creaminess. However, you can blend pistachios into a paste to make your own.

Why does my cheesecake sink in the middle?

Cheesecakes can sink if overbaked or cooled too quickly. Following the resting method in the oven helps prevent this.

Can I make this recipe gluten-free?

Yes, use gluten-free cookies for the crust.

Can I decorate the cheesecake?

Absolutely—whipped cream, chocolate drizzle, or candied pistachios make beautiful toppings.

How far in advance can I make this cheesecake?

You can make it 1–2 days in advance. The flavors improve as it chills.

Conclusion

Pistachio cheesecake is a show-stopping dessert that brings together nutty, creamy, and tangy flavors in one decadent bite. Whether you make it for a celebration or as a special treat, its luxurious texture and unique taste will leave everyone impressed. This recipe is simple to follow, yet delivers bakery-worthy results every time.

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