Creamy Pistachio Cheesecake (Printable)

A creamy, nutty dessert with buttery pistachio crust and rich filling, ideal for special occasions.

# What You’ll Need:

→ Crust

01 - 1.5 cups graham crackers or digestive biscuits, crushed
02 - 5 tablespoons unsalted butter, melted
03 - 1/3 cup shelled pistachios, finely chopped
04 - 2 tablespoons granulated sugar

→ Filling

05 - 2.25 cups cream cheese, room temperature
06 - 3/4 cup Greek yogurt or sour cream
07 - 3/4 cup granulated sugar
08 - 3 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
10 - 3/4 cup shelled pistachios, finely ground
11 - 1 tablespoon cornstarch

→ Topping

12 - 1/3 cup heavy cream
13 - 1 tablespoon powdered sugar
14 - 2 tablespoons shelled pistachios, chopped

# Directions:

01 - Preheat oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter or cooking spray.
02 - Combine crushed graham crackers, melted butter, chopped pistachios, and sugar in a bowl. Press mixture firmly into the base of the prepared pan. Bake for 10 minutes until lightly golden. Set aside to cool completely.
03 - In a large mixing bowl, beat cream cheese and sugar with an electric mixer until smooth and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
04 - Mix in Greek yogurt (or sour cream) and vanilla extract until fully combined and smooth.
05 - Add eggs one at a time, mixing on low speed just until blended after each addition. Avoid overmixing to prevent cracking.
06 - Fold in ground pistachios and cornstarch until completely incorporated and no dry streaks remain.
07 - Pour filling over the cooled crust. Gently tap the pan on the counter to release any trapped air bubbles.
08 - Bake for 45 minutes until edges are set and firm, but the center still has a slight jiggle when gently shaken. The center will continue to set as it cools.
09 - Turn off the oven, crack the door open slightly, and let cheesecake cool inside for 1 hour. This gentle cooling helps prevent cracks.
10 - Remove from oven and cool to room temperature, about 1 hour. Refrigerate for at least 4 hours or preferably overnight until completely set.
11 - Whip heavy cream with powdered sugar until soft peaks form. Spread or pipe over chilled cheesecake and sprinkle with chopped pistachios just before serving.

# Expert Suggestions:

01 -
  • The nutty crust adds such wonderful texture contrast against the creamy filling
  • It tastes impressive but comes together faster than you would expect
  • The subtle pistachio flavor feels elegant without being overwhelming
02 -
  • Room temperature ingredients are nonnegotiable for achieving that silky smooth texture
  • The slight jiggle in the center when you remove it from the oven is exactly right, it firms up during chilling
  • Opening the oven door too early can cause the cheesecake to deflate or crack from temperature shock
03 -
  • Run a thin knife around the edge immediately after baking to prevent sticking as it contracts
  • Place a pan of water on the lower rack while baking for extra humidity and even cooking

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