Creamy Pistachio Cheesecake
Experience the perfect balance of creamy texture and rich pistachio flavor in this stunning baked cheesecake. Made with real pistachio paste for authentic flavor and a velvety smooth texture, this showstopper dessert combines the luxurious taste of pistachios with a classic graham cracker crust.
Equipment
- 1 9-inch springform pan This specific size is crucial for the provided bake times
- 1 Large roasting pan Must be larger than the springform to create the water bath
- 1 Heavy-duty aluminum foil For wrapping the cheesecake pan securely
- 1 Electric stand mixer with paddle attachment Hand mixer can be used if necessary
- 1 Rubber spatula For scraping down the bowl and gentle folding
- 1 Food processor Optional but helpful for making graham cracker crumbs
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs About 12 full sheets, processed in a food processor
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter melted
- 1 pinch fine sea salt
- 2 tablespoons finely ground pistachios Optional, for extra flavor
Cheesecake Filling
- 4 packages full-fat block cream cheese 8-ounce packages, softened to room temperature
- 1 1/4 cups granulated sugar
- 1/3 cup pistachio paste or pistachio butter High-quality for authentic flavor and natural color
- 4 large eggs At room temperature
- 1 cup full-fat sour cream At room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon almond extract Optional, to enhance nutty flavor
Optional Toppings
- 1/2 cup chopped pistachios Lightly toasted
- 1 cup heavy cream For whipped cream topping
- 2 tablespoons powdered sugar For whipped cream topping
- 1/2 teaspoon vanilla extract For whipped cream topping
Instructions
Preparation
- Position oven rack in the lower third of the oven and preheat to 325°F (160°C).
- Prepare the water bath by setting a kettle or pot of water to boil.
- Wrap the exterior of a 9-inch springform pan with 3-4 layers of heavy-duty aluminum foil, ensuring the foil extends up the sides. This prevents water from seeping into the pan during baking.
- Lightly grease the inside of the springform pan with butter or cooking spray.
Graham Cracker Crust
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt (plus ground pistachios if using). Mix until the texture resembles wet sand and the mixture holds together when pressed.1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 5 tablespoons unsalted butter, 1 pinch fine sea salt, 2 tablespoons finely ground pistachios
- Transfer the mixture to your prepared springform pan and press firmly and evenly across the bottom and about 1 inch up the sides using the bottom of a measuring cup or glass.
- Pre-bake the crust for 10 minutes at 325°F (160°C). Remove from the oven and allow to cool slightly while preparing the filling. Leave the oven on.
Cheesecake Filling
- In the bowl of your stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium-low speed until completely smooth and free of lumps, about 3-4 minutes. Stop frequently to scrape down the sides and bottom of the bowl with a rubber spatula.4 packages full-fat block cream cheese
- Add the sugar and salt, then beat on low speed just until combined, about 1 minute. Do not overbeat – excessive mixing incorporates air that can cause cracks during baking.1 1/4 cups granulated sugar, 1/2 teaspoon fine sea salt
- Add the pistachio paste or butter and vanilla extract (plus optional almond extract if using). Beat on low speed until just incorporated, scraping down the bowl as needed.1/3 cup pistachio paste or pistachio butter, 2 teaspoons pure vanilla extract, 1/4 teaspoon almond extract
- Add the room temperature eggs one at a time, mixing on low speed only until the yellow yolk disappears after each addition. This is crucial: overmixing eggs is the most common cause of cracked cheesecakes.4 large eggs
- Add the room temperature sour cream and mix on the lowest speed just until blended. Give the cheesecake mixture a final gentle fold with a rubber spatula to ensure everything is incorporated without introducing air bubbles.1 cup full-fat sour cream
Baking
- Pour the pistachio cheesecake filling over the pre-baked crust, smoothing the top gently with a spatula.
- Place your foil-wrapped springform pan into the large roasting pan.
- Carefully pour the boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. Take care not to splash water onto the cheesecake batter.
- Carefully transfer the entire water bath setup to the preheated oven.
- Bake the cheesecake for 65-75 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble (like Jell-O) when the pan is gently shaken. The internal temperature should reach about 150°F (65°C) if using a thermometer.
Cooling Process
- When the cheesecake is done baking, turn OFF the oven completely and prop the door open slightly with a wooden spoon. Allow the cheesecake to cool gradually inside the oven for 1 hour.
- After the hour has passed, carefully remove the cheesecake from the water bath. Remove the foil wrapping.
- Run a thin-bladed knife around the edges of the cheesecake to loosen it from the pan, which prevents it from pulling away from the sides as it cools and potentially cracking.
- Let the cheesecake cool completely on a wire rack at room temperature for approximately 1-2 hours.
- Once completely cooled, cover loosely with plastic wrap (being careful not to let it touch the surface) and chill the cheesecake in the refrigerator for at least 6 hours, but preferably overnight.
Optional Toppings
- Before serving, you can top the cheesecake with chopped toasted pistachios.1/2 cup chopped pistachios
- For whipped cream topping, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or dollop onto the cheesecake before serving.1 cup heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
Notes
- Room temperature ingredients are essential for a smooth, lump-free cheesecake. Set out cream cheese, eggs, and sour cream at least 2 hours before beginning.
- Always use low mixing speed to avoid incorporating air, which can cause cracks.
- The water bath is non-negotiable for preventing cracks and ensuring even baking.
- Store the cheesecake in the refrigerator for up to 5 days or freeze for up to 2 months.
- The flavor actually improves after the first day as the pistachio notes deepen.