Creamy Pistachio Cheesecake (Print)
A creamy, nutty dessert with buttery pistachio crust and rich filling, perfect for special occasions.
# What You Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 5 tbsp unsalted butter, melted
03 - 1/4 cup shelled pistachios, finely chopped
04 - 2 tbsp granulated sugar
→ Filling
05 - 17.5 oz cream cheese, room temperature
06 - 1 cup Greek yogurt or sour cream
07 - 3/4 cup granulated sugar
08 - 3 large eggs, room temperature
09 - 2 tsp pure vanilla extract
10 - 3/4 cup shelled pistachios, finely ground
11 - 1 tbsp cornstarch
→ Topping
12 - 1/3 cup heavy cream
13 - 1 tbsp powdered sugar
14 - 1 oz shelled pistachios, chopped
# How to Make:
01 - Preheat oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
02 - Combine graham cracker crumbs, melted butter, chopped pistachios, and sugar in a bowl. Press firmly into the base of the prepared pan.
03 - Bake the crust for 10 minutes until set. Remove from oven and let cool completely.
04 - Beat cream cheese and sugar in a large bowl until smooth and fluffy. Add yogurt or sour cream and vanilla extract, mixing well.
05 - Add eggs one at a time, mixing gently after each addition just until incorporated.
06 - Fold in ground pistachios and cornstarch until fully combined.
07 - Pour filling over cooled crust. Tap pan gently to release air bubbles. Bake for 45 minutes until edges are set and center still jiggles slightly.
08 - Turn off oven, open door slightly, and let cheesecake cool inside for 1 hour.
09 - Cool to room temperature, then refrigerate for at least 4 hours or preferably overnight.
10 - Whip heavy cream with powdered sugar to soft peaks. Spread over chilled cheesecake and sprinkle with chopped pistachios before serving.
# Expert Advice:
01 -
- The combination of ground pistachios in the filling creates this gorgeous speckled green color and subtle nutty flavor that people can't quite identify but absolutely love
- Unlike heavy New York style cheesecakes, the Greek yogurt makes this feel lighter while still being incredibly rich and satisfying
02 -
- The jiggly center when you pull it from the oven is exactly right, and it will continue cooking as it cools
- I learned the hard way that opening the oven door too frequently during baking causes the cheesecake to collapse
03 -
- Run a thin knife around the edge of the pan immediately after baking to help prevent cracks as it cools and contracts
- If you want that restaurant-style smooth top, place a pan of water on the lower rack while baking to create a humid oven environment