Creamy Pistachio Cheesecake (Printable)
A creamy, nutty dessert with buttery pistachio crust and rich filling, ideal for special celebrations.
# What You'll Need:
→ Crust
01 - 6.3 oz graham crackers, crushed
02 - 2.5 oz unsalted butter, melted
03 - 1.8 oz shelled pistachios, finely chopped
04 - 2 tbsp granulated sugar
→ Filling
05 - 17.6 oz cream cheese, room temperature
06 - 7 oz Greek yogurt or sour cream
07 - 5.3 oz granulated sugar
08 - 3 large eggs, room temperature
09 - 2 tsp pure vanilla extract
10 - 3.5 oz shelled pistachios, finely ground
11 - 1 tbsp cornstarch
→ Topping
12 - 0.4 cup heavy cream
13 - 1 tbsp powdered sugar
14 - 1 oz shelled pistachios, chopped
# Steps:
01 - Preheat oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
02 - Mix crushed graham crackers, melted butter, chopped pistachios, and sugar in a bowl. Press the mixture into the base of the prepared pan. Bake for 10 minutes. Cool completely.
03 - In a large bowl, beat cream cheese and sugar until smooth and fluffy. Add yogurt or sour cream and vanilla extract, mixing until well combined.
04 - Add eggs one at a time, mixing gently after each addition to maintain airiness.
05 - Stir in ground pistachios and cornstarch until fully incorporated and no lumps remain.
06 - Pour the filling over the cooled crust. Tap the pan gently to release air bubbles. Bake in the preheated oven for 45 minutes or until the edges are set and the center still slightly jiggles.
07 - Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
08 - Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, for optimal texture.
09 - Whip the cream with powdered sugar to soft peaks. Spread over the chilled cheesecake and sprinkle with chopped pistachios just before serving.
# Expert Advice:
01 -
- The crust has this incredible crunch from real pistachios that you will not believe until you taste it
- That gorgeous pale green color comes entirely from the nuts themselves no fake food coloring needed
- The texture is somehow both impossibly rich and surprisingly light at the same time
02 -
- Room temperature ingredients are absolutely mandatory or you will end up with a lumpy disappointing texture
- The gentle cooling method in the oven is the secret to preventing those unsightly cracks on top
- Overmixing after adding the eggs introduces too much air and can cause the cheesecake to puff then collapse
03 -
- Run a thin knife around the edge of the pan immediately after baking while it is still warm to prevent sticking later
- Grind pistachios in short pulses so they do not turn into pistachio butter which happens faster than you expect