Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pistachio Cheesecake

Delicious Pistachio Cheesecake Recipe to Savor

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mina
  • Total Time: 510 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Pistachio Cheesecake is the perfect blend of nutty flavor and sweet, tangy cheesecake. With real pistachios in the cheesecake filling and topping, there’s no instant pistachio pudding needed here. This cheesecake is thick, creamy and full of real pistachio flavor.

Ingredients

Scale
  • 3 cups (336g) shelled pistachios
  • 3–4 tablespoons water
  • 2 cups (268g) graham cracker crumbs
  • 3 tablespoons (39g) sugar
  • ½ cup (112g) unsalted butter, melted
  • 24 ounces (678g) cream cheese (room temperature)
  • 1 ½ cups (336g) pistachio paste (from above)
  • 1 ¼ cups (259g) sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 2 ½ teaspoons vanilla extract
  • 3/4 teaspoon almond extract
  • 4 large eggs (room temperature)
  • 1 cup (169g) white chocolate chips
  • 3–4 tablespoons (33g-44g) pistachio paste
  • ¼ cup (60ml) heavy whipping cream
  • Additional pistachios (for decorating, optional)

Instructions

  1. Bring a pot of water to a boil. It should be enough water to cover all the pistachios when they are added, but do not add the pistachios yet. Once it starts to boil, add the pistachios to the water. Boil the pistachios for 4-5 minutes.
  2. Strain the pistachios to remove the water, then pour the pistachios onto a kitchen towel. Fold the towel up around the pistachios and gently rub the pistachios with the towel to help loosen the skins.
  3. Remove all of the pistachio skins. The more skins you leave behind, the browner your paste will be. This can take 30 minutes or so.
  4. Add the pistachios to a food processor. Turn it on and begin to puree the pistachios. Pureeing them will take about 25-30 minutes.
  5. The puree will begin to look like moist crumbs first. Add a tablespoon or two of water, then keep pureeing. Scrape down the sides of the bowl, as needed.
  6. Eventually, the pistachios will release their natural oils and it’ll begin to come together and look more like a paste. If it doesn’t seem to be progressing, you can add another tablespoon or two of water.
  7. Continue pureeing until it turns into a smooth paste. Once done, and with the added water, I had 375 grams of pistachio paste.
  8. Put about 1 ½ cups (336g) in one bowl to use for the cheesecake filling. Put the rest, about 3-4 tablespoons (33g-44g), in a separate bowl for the ganache.
  9. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper and grease the sides.
  10. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the pan. Bake for 8-10 minutes, then set aside to cool.
  11. Cover the outsides of the pan with aluminum foil to prevent water from entering. Set prepared pan aside.
  12. Reduce oven temperature to 300°F (148°C).
  13. In a large bowl, beat the cream cheese and 1 ½ cups (336g) of pistachio paste on low speed until smooth.
  14. Add the sugar and flour and mix on low speed until well combined. Scrape down the sides of the bowl.
  15. Add the sour cream, vanilla extract and almond extract and mix on low speed until combined.
  16. Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl as needed.
  17. Pour the cheesecake batter evenly into the crust. Place the springform pan inside another larger pan. Fill the outside pan with warm water to halfway up the sides of the springform pan.
  18. Bake for 1 hour 25-35 minutes. The center should be set, but still jiggly.
  19. Turn off the oven and leave the door closed for 30 minutes.
  20. Crack the door of the oven for 30 minutes to allow the cheesecake to cool slowly.
  21. Remove the cheesecake from the oven and refrigerate until firm, 5-6 hours or overnight.
  22. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
  23. To make the ganache, add the white chocolate chips, heavy whipping cream and remaining pistachio paste to a microwave-safe bowl. Heat in 10-15 seconds increments until melted and smooth.
  24. Pour the ganache over the top of the cheesecake and spread evenly.
  25. Sprinkle chopped pistachios around the edge of the cheesecake, if desired, then refrigerate until ready to serve.

Notes

  • Cheesecake is best stored well-covered in the fridge and eaten within 4-5 days.
  • Prep Time: 240 minutes
  • Cook Time: 270 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 924
  • Sugar: 60g
  • Sodium: 400mg
  • Fat: 61g
  • Saturated Fat: 35g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 80g
  • Fiber: 3g
  • Protein: 19g
  • Cholesterol: 150mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipesperday.com/pistachio-cheesecake/