Introduction

This decadent pistachio cheesecake offers a creamy, nutty delight that’s perfect for any occasion. With a buttery cookie crust and a smooth pistachio-infused filling, it’s a luscious treat that’s sure to impress your guests or satisfy your sweet tooth.

A slice of pie with three layers sits on a white plate on a wooden board. The bottom layer is a thick, crumbly brown crust that rises up the sides. Above it is a thick, smooth, light green filling with tiny dark specks inside. The top layer is fluffy white cream spread evenly and decorated with chopped light green pistachios. The background has a white marbled texture with faint tiles in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g cookie crumbs (Use graham crackers or digestive cookies for a delicious base.)
113 g unsalted butter, melted (Coconut oil offers a dairy-free option.)
1 pinch fine sea salt (Enhances the flavor of the crust beautifully.)
1 tablespoon powdered sugar (Adds just the right touch of sweetness.)
453 g cream cheese (At room temperature for smoothness.)
200 g granulated sugar (Balances the creaminess.)
½ teaspoon fine sea salt (Enhances the overall flavor.)
2 teaspoons pure vanilla extract (Introduces aromatic depth.)
200 g pistachio butter (Infuses the filling with nutty goodness.)
240 g sour cream (Adds creamy texture and slight tang.)
2 large eggs (Essential for stability and richness.)
1 lemon zest (Optional for a bright flavor profile.)

Instructions

Step 1: Prepare the crust by combining cookie crumbs, melted butter, fine sea salt, and powdered sugar in a food processor. Pulse until moistened and press the mixture firmly into the bottom of a springform pan.
Step 2: Bake the crust at 350°F (175°C) for 10 minutes, then remove and chill to set while preparing the filling.
Step 3: In a large bowl or mixer, blend softened cream cheese, granulated sugar, and fine sea salt until smooth and creamy. Add vanilla extract and blend again to combine.
Step 4: Incorporate pistachio butter and sour cream into the cream cheese mixture, blending until well combined and smooth.
Step 5: Add the eggs one at a time, pulsing gently until just incorporated. If using, fold in lemon zest with a brief mix.
Step 6: Pour the filling over the chilled crust and place the pan in a water bath (bain-marie) in the oven.
Step 7: Bake at 325°F (160°C) for about 50 minutes, until the edges are set but the center remains slightly jiggly.
Step 8: Turn off the oven and leave the cheesecake inside with the door cracked open for 30 minutes to cool gradually. Then refrigerate for at least 8 hours before serving.

Tips & Variations

For a dairy-free crust, substitute melted butter with coconut oil.
Add a handful of chopped pistachios on top before baking for extra crunch and decoration.
Use a high-quality pistachio butter for the most intense and authentic nutty flavor.
If you don’t have a food processor, mix the crust ingredients by hand and press firmly into the pan.
Serve with a drizzle of honey or a few fresh berries for added sweetness and color.

Storage

Store the pistachio cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving. Reheat is not recommended as it may affect the creamy texture.

How to Serve

A round cake with three clear layers sits on a white marbled surface, placed on a wooden board covered with white parchment paper. The bottom layer is a dense, crumbly brown crust forming a thick base and sides, enclosing a smooth middle layer of green mousse with a slightly rough texture. The top layer consists of a fluffy, white cream topped with chunky, light green chopped nuts scattered generously. A wedge is cut out, revealing the distinctive layers and textures inside the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake actually benefits from resting overnight in the refrigerator, allowing the flavors to meld and the texture to set perfectly.

What can I use instead of pistachio butter?

If pistachio butter is unavailable, you can blend roasted pistachios with a little neutral oil until smooth, or substitute with almond or hazelnut butter for a different—but still delicious—nutty flavor.