Pistachio Cheesecake

Yumna Jawad

Published Oct 08, 2025

No ratings yet

Pistachio cheesecake is made with graham cracker pistachio crust and a one-bowl pistachio cheesecake filling, then baked and topped with crushed pistachios.

Jump to Recipe โ–ผPin
Prep Time 20 minutes
Servings 12 servings
Comments
0

This post may contain affiliate links. Please read our disclosure policy.

Best pistachio cheesecake recipe on a plate with pie spatula lifting up a slice.
Save this recipe!
Type your email & I’ll send it to you!

Jump to Section

Pistachio cheesecake is my dessert of the year!

I love pistachio recipes; they’re easily my favorite nut, along with my kiddos and hubby, so it was pretty much inevitable that this pistachio cheesecake recipe has become the dessert of the “year” in my house. I mean, the crust has crushed pistachios baked in, and the filling gets its flavor from pistachio paste, which gives the cheesecake a smooth texture and pistachio taste without being too sweet or grainy.

It’s safe to say this pistachio cheesecake has earned a permanent spot on our holiday table. Everyone goes back for seconds, and I don’t blame them. I’ve caught myself sneaking bites straight from the fridge more than once.

Happy Cooking!
– Yumna

Pistachio Cheesecake Ingredients

Ingredients for recipe: cream cheese, graham crackers, eggs, pistachios, pistachio butter, sour cream, sugar, salt, melted butter, lemon.

Pistachio Cheesecake Filling:

  • Pistachio paste or butter: Look for 100% pistachio paste (no added sugar or oil). You can make your own pistachio butter, but make sure it is super smooth with no chunks or grainy texture.
  • Cream cheese: Use full-fat blocks, not whipped or low-fat, and make sure it’s at room temperature.
  • Granulated sugar and salt: Stick with white sugar, don’t use a replacement.
  • Sour cream: Use full-fat for the best flavor.
  • Lemon zest and juice: Use fresh lemon for the best flavor.
  • Eggs: Large eggs at room temperature so they mix evenly.

Graham Cracker Crust:

  • Graham crackers: Use 12 full sheets, crushed into fine crumbs.
  • Raw pistachios: Use unsalted pistachios so the crust doesn’t turn out too salty.
  • Granulated sugar and Salt: Regular white sugar works best here.
  • Butter: Use unsalted to control the salt level.

For Garnish:

  • Crushed pistachios: Use finely chopped raw or lightly toasted pistachios for the topping.

How to Make Pistachio Cheesecake

Graham crackers, pistachios, sugar and salt in the bowl of a food processor.
Step 1: Place the graham crackers, pistachios, sugar, and salt in the bowl of a food processor and process until fine crumbs form.
Melted butter added to crumb mixture.
Step 2: Add butter and pulse until the mixture resembles wet sand.
Hand using a glass to press the graham cracker crumbs into springform pan.
Step 3: Add the crust mixture to the springform pan and use a cup or flat-bottomed glass to press the crust into an even layer and about 1 inch up the sides.
Graham cracker crust in spring form pan after toasting.
Step 4: Bake until lightly golden brown, remove from oven, and allow to cool completely.
Cream cheese and sugar in bowl of stand mixer.
Step 5: Add cream cheese and sugar to the bowl of a stand mixer, beat until smooth.
After mixing smooth with sour cream, pistachio paste, lemon juice/zest, and salt added.
Step 6: Add sour cream, pistachio paste, lemon zest, lemon juice, and salt, and continue mixing until fully incorporated.
Egg added to cream cheese mixture.
Step 7: Add eggs one at a time, beating between each addition and scraping down the sides of the bowl as you go. Mix until just combined.
Batter added to the prepared pan wrapped very well in foil.
Step 8: Pour the cheesecake mixture into the prepared baked crust and smooth the top. Tap the pan on a flat surface to remove any air bubbles.
Cheesecake pan in a large roasting pan with water being poured in.
Step 9: Place the cheesecake in a large roasting pan and carefully pour the boiling water ½ the way up the springform pan.
Cheese after baking and removed from water bath.
Step 10: Bake until the edges are set, and the center is slightly jiggly.
Homemade pistachio cheesecake recipe.

Pistachio Cheesecake Recipe

Author: Yumna Jawad
No ratings yet
This pistachio cheesecake is made with an easy graham cracker pistachio crust and a one-bowl pistachio cheesecake filling that is then baked and topped with more crushed pistachios.
Pin Print
Prep Time20 minutes
Cook Time1 hour 15 minutes
Resting time8 hours
Total Time9 hours 35 minutes
Servings12 servings
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!

Ingredients
 
 

Graham Cracker Crust

  • 12 graham cracker sheets
  • ½ cup raw pistachios plus more crushed pistachios for garnish
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted

Cheesecake Filling

  • 3 (8-ounce) packages cream cheese room temperature
  • 1 cup granulated sugar
  • 1 (8-ounce) full-fat sour cream room temperature
  • 1 (8-ounce) jar pistachio paste/butter
  • 1 lemon zested
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 4 large eggs room temperature

Instructions

Graham Cracker Crust

  • Preheat the oven to 325°F. Prepare a 9-inch spring form pan by wrapping the outside with heavy-duty aluminum foil.
  • Place the graham crackers, pistachios, sugar, and salt in the bowl of a food processor and process until fine crumbs form. Add butter and pulse until the mixture resembles wet sand. Add the crust mixture to the springform pan and use a cup or flat-bottomed glass to press the crust into an even layer and about 1 inch up the sides.
  • Bake for 8-10 minutes until lightly golden brown, remove from oven and allow to cool completely.

Cheesecake Filling

  • To a stand mixer fitted with a paddle attachment, add cream cheese and sugar, beating on medium-low speed until smooth. Add sour cream, pistachio paste, lemon zest, lemon juice, and salt, and continue to mix on low speed until fully incorporated.
  • Add eggs one at a time, beating between each addition and scraping down the sides of the bowl as you go. Mix until just combined.
  • Pour the cheesecake mixture into the prepared baked crust and smooth the top. Tap the pan on a flat surface to remove any air bubbles. Place the cheesecake in a large roasting pan and carefully pour the boiling water ½ the way up the springform pan.
  • Bake for 55-65 minutes or until the edges are set, and the center is slightly jiggly.
  • Turn the oven off and prop the door open slightly, allowing it to slowly cool down for about 1 hour. Then, remove the pan from the water and oven, remove the foil, and place on a wire rack to cool completely. Once cooled to room temperature, cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  • Gently run a knife around the edges of the pan and carefully release the ring of your springform pan. Run the knife between the crust and bottom pan and use a spatula to carefully lift the cheesecake to a serving plate. Cut into 12 equal slices and serve cold. Garnish with crushed pistachios.

Equipment

Notes

  • My Top Tip: Avoid cracks! Once the eggs go in, mix just until combined. Overmixing adds air, which can cause cracks when baking. Also, let the cheesecake cool in the oven with the door cracked, then on the counter, before refrigerating. Sudden temperature changes cause cracks.
  • Storage: Cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. Store in the fridge for up to 5 days.
  • Freeze: To freeze, wrap individual slices (or the whole cheesecake) tightly in plastic wrap, then in foil, and place in a freezer-safe bag or container. Freeze for up to 2 months. When ready to serve, thaw in the refrigerator overnight. For the best texture, don’t thaw at room temperature, as it can make the filling watery.
 
Please note that Metric conversions are estimates only.

Nutrition

Serving: 1slice, Calories: 466kcal, Carbohydrates: 44g, Protein: 17g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 100mg, Sodium: 667mg, Potassium: 492mg, Fiber: 3g, Sugar: 30g, Vitamin A: 576IU, Vitamin C: 7mg, Calcium: 269mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

Recipe Tips

  1. Use room temperature ingredients: Cold cream cheese or eggs will make the filling lumpy. Let everything sit out for at least an hour before you start.
  2. Don’t overmix the batter: Once the eggs go in, mix just until combined. Overmixing adds air, which can cause cracks when baking.
  3. Wrap the pan tightly: Use heavy-duty foil around the springform pan to keep water from seeping in during the water bath.
  4. Check doneness by the jiggle: The edges should be set, but the center should still jiggle slightly. It will finish setting as it cools.
  5. Cool slowly: Let the cheesecake cool in the oven with the door cracked, then on the counter, before refrigerating. Sudden temperature changes cause cracks.
  6. Use a hot knife for clean slices: Dip your knife in hot water, wipe it dry, and slice. It’ll give you those smooth, bakery-style cuts.
Slice of pistachio cheesecake on a plate topped with a dollop of whipped cream, fork on plate, whole cheesecake nearby.

More Pistachio Dessert Recipes

Rate and comment

Recipe Rating