Pistachio Cheesecake Recipe

Indulge in a pistachio cheesecake that’s velvety, rich, and subtly nutty, with the perfect balance of sweetness and creaminess. This exclusive, detailed recipe takes you through each step to create a beautiful, pistachio-studded masterpiece that will captivate any crowd.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup finely chopped pistachios
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Pistachio Cheesecake Filling:

  • 24 oz cream cheese, softened (three 8 oz packages)
  • 1 cup granulated sugar
  • 1 cup shelled pistachios, finely ground (unsalted, raw)
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional, for a stronger nutty flavor)
  • 2 tablespoons cornstarch
  • 1 cup heavy cream

For the Pistachio Whipped Cream Topping:

  • 1 cup heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon pistachio paste (optional, for added flavor and color)
  • 2 tablespoons crushed pistachios for garnish

Equipment Needed

  • 9-inch springform pan
  • Food processor or blender
  • Electric mixer (stand or hand mixer)
  • Large mixing bowls
  • Spatula
  • Baking sheet
  • Parchment paper or aluminum foil

Step-by-Step Instructions

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