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Pistachio Cheesecake

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A rich and creamy pistachio cheesecake with a buttery cookie crust and luscious pistachio filling, baked to perfection in a water bath for a smooth, velvety texture. Perfect as an elegant dessert for special occasions or indulgent treats.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 9 hours 30 minutes (including chill time)
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 1/2 cups cookie crumbs (graham crackers or digestive cookies)

6 tbsp unsalted butter, melted

1/4 tsp fine sea salt

2 tbsp powdered sugar

24 oz cream cheese, softened

1 cup granulated sugar

1/4 tsp fine sea salt

1 tsp pure vanilla extract

1/2 cup pistachio butter

1/2 cup sour cream

4 large eggs

1 tsp lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper.
  2. Prepare crust: In a food processor, blend cookies, salt, butter, and sugar until finely ground. Press mixture firmly into bottom and sides of pan. Bake for 10 minutes, then let cool.
  3. Reduce oven heat to 325°F (160°C).
  4. Make filling: Beat cream cheese, sugar, and salt until smooth. Add vanilla, then blend in pistachio butter. Mix in sour cream until smooth.
  5. Add eggs one at a time, mixing just until incorporated. Do not overmix. Stir in lemon zest if using.
  6. Pour batter into prepared crust. Place cheesecake pan into a larger 13×9-inch pan and add hot water halfway up the sides for a water bath.
  7. Bake for about 50 minutes, or until edges are set but center is slightly jiggly.
  8. Turn off oven, crack door with a wooden spoon, and let cheesecake rest inside for 30 minutes. Close door again and leave another 15 minutes.
  9. Remove, cool on counter for 30 minutes, then refrigerate at least 8 hours before serving.

Notes

  • Top with crushed pistachios for crunch and garnish.
  • Add white chocolate chips for extra richness.
  • Swirl in raspberry or cherry preserves for a fruity contrast.
  • Use almond butter instead of pistachio butter for variation.
  • Divide batter into muffin tins for mini cheesecakes.

Nutrition

Find it online: https://cheftinaskitchen.com/pistachio-cheesecake/