This Pistachio Cheesecake is the ultimate indulgence for anyone who loves the rich, nutty flavor of pistachios. The creamy filling made with real pistachio paste and topped with a silky pistachio white chocolate topping makes for an incredibly decadent dessert. The pistachio crust adds a perfect crunch, while the smooth and rich cheesecake filling melts in your mouth. Whether you’re making it for a special occasion or just because, this cheesecake will wow your guests with its luxurious flavor and stunning appearance. It’s a no-water-bath cheesecake, making it easier to bake without the fear of cracks!

Pistachio Cheesecake With Pistachio Topping

Ingredients

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

For the Pistachio Crust:

1 ½ cups Graham cracker crumbs
½ cup ground pistachios (unsalted)
1 tablespoon granulated sugar
90 g butter, melted

For the Cheesecake Filling:

480 g full-fat cream cheese (room temperature)
100 g sour cream
1 teaspoon vanilla extract
¼ cup heavy cream
½ teaspoon kosher salt
¾ cup granulated sugar
2 eggs (room temperature)
50 g pistachio paste
2 tablespoons cornstarch

For the Pistachio Topping:

200 g white chocolate (chopped)
⅓ cup heavy cream
¼ cup pistachios (chopped)
40 g pistachio paste

Directions

1. Make the Pistachio Crust:

Preheat your oven to 180°C (350°F). In a small to medium mixing bowl, combine graham cracker crumbs, ground pistachios, and granulated sugar. Mix until well combined.
Add melted butter and stir until the crumbs are fully coated with the butter.
Transfer the mixture to a 9-inch springform pan and press it evenly into the base. Bake the crust for 5-8 minutes until it’s golden and slightly firm. Let it cool to room temperature.

2. Make the Cheesecake Filling:

Lower the oven temperature to 140°C (280°F). In a large mixing bowl, beat the cream cheese, granulated sugar, sour cream, heavy cream, kosher salt, and vanilla extract with an electric mixer until creamy and smooth.
Add pistachio paste and mix until combined.
Sift in the cornstarch and mix until there are no lumps remaining.
Whisk the eggs with a fork and gradually add them to the mixture, beating on low speed until everything is smooth and well combined.
Pour the cheesecake batter over the cooled crust, gently tapping the pan to release air bubbles.

3. Bake the Cheesecake:

Bake in the preheated oven for 1 hour, or until the edges are set, but the center is still slightly jiggly.
Once done, leave the oven door halfway open and allow the cheesecake to cool to room temperature for 1-2 hours.
Wrap the cheesecake in plastic wrap tightly and refrigerate it for at least 5 hours, or preferably overnight, to allow it to set properly.

4. Prepare the Pistachio Topping:

In a medium bowl, melt the white chocolate, pistachio paste, and heavy cream. You can do this in the microwave in 30-second intervals, stirring in between, or use a double boiler.
Stir until smooth and creamy. Once melted and combined, fold in the chopped pistachios.

5. Garnish the Cheesecake:

Run a thin knife around the edges of the cheesecake to loosen it from the pan. Carefully release the springform and transfer the cheesecake to a serving plate.
Spoon the pistachio topping over the cheesecake and spread it evenly with a spoon or offset spatula.
Garnish with extra chopped pistachios for added texture.

6. Serve and Enjoy:

Serve your luxurious Pistachio Cheesecake chilled, and enjoy the richness and nuttiness of this decadent dessert!

Servings and Timing

Servings: 10 slices
Prep Time: 25 minutes
Cook Time: 1 hour
Chill Time: 5 hours (or overnight)
Total Time: 6 hours 25 minutes

Variations

Nut-Free Option: If you need a nut-free version, you can replace the pistachio paste with a fruit-based jam or preserve, such as raspberry or apricot, for a fruity twist.
Chocolate Lovers: Add a layer of chocolate ganache between the crust and cheesecake filling for a rich chocolate flavor.
Dairy-Free Option: Substitute the cream cheese with a dairy-free alternative, such as vegan cream cheese, and use coconut cream in place of heavy cream for a dairy-free version.

Storage/Reheating

Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze leftover cheesecake by wrapping it tightly in plastic wrap and storing it in an airtight container for up to 2 months. Let it thaw in the refrigerator overnight before serving.

FAQs

1. Can I use a different nut instead of pistachios?

Yes! You can substitute pistachios with other nuts like almonds or hazelnuts, but it will change the flavor of the cheesecake.

2. Can I make this cheesecake ahead of time?

Yes! This cheesecake is best made ahead of time. It needs to chill for at least 5 hours to set properly, but overnight chilling is even better for the best texture and flavor.

3. Can I use a 9-inch pan instead of an 8-inch pan?

Yes, you can use a 9-inch pan for a slightly thinner cheesecake. For a taller cheesecake, use an 8-inch pan instead.

4. Can I make this cheesecake without a springform pan?

While a springform pan makes it easier to remove the cheesecake, you can use a regular round cake pan if necessary. Just be sure to line the bottom with parchment paper for easy removal.

5. Can I use a different sweetener in the crust?

Yes! You can substitute granulated sugar with coconut sugar, maple sugar, or any other sweetener you prefer for the crust.

6. How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and be sure not to open the oven door too early while baking. Gradual cooling will help prevent cracks as well.

7. Can I use store-bought pistachio paste?

Yes, store-bought pistachio paste works well in this recipe, and it saves time.

8. What’s the best way to slice this cheesecake?

Use a sharp knife dipped in hot water for clean, smooth slices. Wipe the knife between each cut for the best results.

9. Can I make this cheesecake gluten-free?

Yes, use gluten-free graham cracker crumbs for the crust, and check that your pistachio paste is also gluten-free.

10. How can I make the cheesecake less sweet?

If you prefer a less sweet cheesecake, reduce the sugar in both the filling and the crust to suit your taste.

Conclusion

This Pistachio Cheesecake with Pistachio Topping is an irresistible dessert that will elevate any occasion. From its buttery crust to the rich, creamy filling and decadent topping, each bite is packed with pistachio flavor. It’s a showstopper that’s sure to impress friends and family alike. With its rich texture and luxurious taste, this cheesecake is truly a treat for pistachio lovers! Enjoy!