Pistachio Cheesecake
Updated Sep 23, 2026
Pistachio cheesecake with a pistachio graham cracker crust and creamy baked filling made with pistachio paste, then chilled overnight before serving.
This post may contain affiliate links. Please read our disclosure policy.
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 thought the pistachios in the crust would be my favorite part, but then I tasted the cheesecake filling… seriously, soo good! I used a whole jar of pistachio paste in it, which might sound like a lot until you taste it (trust me here!). Now whenever I open the fridge and see this pistachio cheesecake in there, I cut myself a “small” sliver. Then I go back and cut an actual slice.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
A lot of pistachio desserts get their flavor and color from instant pudding mix, but I couldn’t bring myself to try that. So I just skipped straight to pistachio paste.
The amount of pistachio paste took a few tries. When I used too little, the cream cheese completely took over, and the pistachio barely came through. I kept increasing it until I could actually taste the pistachio, but stopped before the filling started feeling too heavy.
I also tested the crust both with and without pistachios. The plain graham crust was fine, but once I added ground pistachios, the whole cheesecake tasted more pistachio-forward instead of having all of that flavor sitting in the filling. That version definitely worked better.
Happy Cooking!
– Yumna
Jump to Section
This recipe was part of our monthly Cooking Challenge for November 2025!
Pistachio Cheesecake Ingredients
- Pistachios and pistachio paste: I use raw pistachios in the crust and as a garnish, and pistachio paste in the filling. If the pistachio paste has separated in the jar, stir it really well before measuring so the oil is evenly mixed back in. I would not substitute sweetened pistachio cream without adjusting the recipe because it can contain quite a bit of added sugar. You can also make your own pistachio paste.
- Cream cheese and sour cream: I use full-fat cream cheese and full-fat sour cream for the filling. Let both come to room temperature before mixing so the cream cheese is completely smooth without having to overwork the batter. I would not use whipped cream cheese here since the texture and water content are different.
- Eggs: I use large, room-temperature eggs. Cold eggs do not blend into the cream cheese mixture as easily, so make sure you let the eggs sit on the counter for at least 30 minutes before baking.
- Lemon: I use both fresh lemon zest and juice. Since I need the zest anyway, I stick with a fresh lemon rather than bottled juice.
- Graham cracker crust: Graham crackers, raw pistachios, sugar, salt, and melted butter make the crust. If I only have salted butter, I use the same amount and leave out the ¼ teaspoon of salt in the crust.
How to Make Pistachio Cheesecake
These step-by-step photos walk you through how to make Pistachio Cheesecake. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Pistachio Cheesecake recipe below
1. Make the Pistachio Graham Cracker Crust
Pulse the graham crackers, pistachios, sugar, and salt into fine crumbs, then add the melted butter and pulse again until the mixture looks like wet sand.
2. Press and Pre-Bake the Crust
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 until lightly golden brown, remove from oven, and allow to cool completely.
3. Mix the Pistachio Cheesecake Filling
Add sour cream, pistachio paste, lemon zest, lemon juice, and salt to the cream cheese and sugar mixture and continue mixing until fully incorporated.
4. Add the Eggs to the Cheesecake Batter
Add eggs one at a time, beating between each addition and scraping down the sides of the bowl as you go. Once the eggs go in, I keep the mixing to a minimum so I do not beat too much air into the batter.
5. Set Up the Water Bath
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.
6. Bake Until Just Set
Bake the cheesecake until the edges are set, but the center still has a slight jiggle. Then I let it cool gradually before refrigerating it until completely chilled and firm enough to slice.
Full Pistachio Cheesecake Recipe
Pistachio Cheesecake Recipe
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.
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.
- Freezing: 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t overmix the batter: Once the eggs go in, mix just until combined. Overmixing adds air, which can cause cracks when baking.
- Wrap the pan tightly: Use heavy-duty foil around the springform pan to keep water from seeping in during the water bath.
- Check doneness by the jiggle: The edges should be set, but the center should still jiggle slightly. It will finish setting as it cools.
- Cool slowly: Let the cheesecake cool in the oven with the door cracked, then on the counter, before refrigerating. Sudden temperature changes cause cracks.
- 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.
Troubleshooting
It could be several things, like overmixing the batter after the eggs went in, baking it until the center was completely firm, or cooling it too quickly. I mix the eggs in gently, stop baking while there is still a slight jiggle in the center, and let the cheesecake cool gradually in the turned-off oven.
Make sure the cream cheese and sour cream are at room temperature before you start. If the cream cheese is still cold, those little lumps can be very hard to smooth out once the other ingredients are already in the bowl.
Make sure you wrap your springform pan tightly with heavy-duty foil. Springform pans are not watertight, so it’s possible that water came into contact with the crust while baking.
Comments
Delicious and easy! I went to culinary school so I tend to filter through hundreds of recipes before I settle on trying one; this one was easy and straightforward and the end result was delicious.
Only changes I made:
– I purchased the Wilderness Poets Pistachio Butter on Amazon, was one of the only jars that came in an 8oz (quality was great too)
– I also did not bake the cheesecake in a water bath, I HATE doing that (lol) I used my 9in springform pan, put a sheet of parchment paper on the bottom and closed the top over it to hold it. I wiped the inside of the pan with baking spray using a paper towel and placed it on top of a sheet tray. Once the cheesecake was ready to go in the oven, I put a large baking dish on the bottom rack of the oven and poured boiling hot water into the pan and immediately closed the door of the oven. I did not open the oven door until my timer went off (baked it for 55 minutes and it was perfect) and followed the instructions after.
Only changes I would make: less lemon zest. While it did brighten up the pistachio flavor, it almost took over and I wanted the pistachio to be the frontrunning flavor. I also made chocolate ganache and poured it on top (a request made by my boyfriend who wanted the cheesecake for his birthday). Overall, really yummy!
Chocolate ganache on top sounds so good! I’m so happy to hear you both enjoyed it for his birthday!
My daughter and I made this cheesecake for Thanksgiving Day. Absolutely delicious, none of us left a crumb on the plate!
Aww, that makes me so happy to hear! Thank you!!
Wow! This pistachio cheesecake was so delicious! I’ve never even heard of pistachio butter before seeing this recipe. This turned out perfectly – no cracks whatsoever. We all loved it, and it was an immense hit at Thanksgiving! Thank you!
Yay!! So glad it was a hit at your house! Thanks, Laurie!
This cheesecake was a BIG hit! My friends and family absolutely loved it – Thank you!
Amazing!! That makes me so happy! Thank you, Suzanne!!
My new favorite cheesecake! I just love the nutty flavor and it is so creamy! It was a welcome addition to my holiday table this year and one to make again!
Aww, so happy you liked it!! Thank you so much!
I made this pistachio cheesecake for Thanksgiving and of course it was a home run! It was decadent and so rich in flavor! We all loved it!!
Yay! So glad you all loved it!! Thanks!
This was a hit at Thanksgiving yesterday! So delicious, creamy, and flavorful! Thank you!
Aww, I’m so glad it was a hit!! Thank you, Jenna!
Happy Thanksgiving 🍁 2025 this year’s special is Pistachio Cheesecake and another delicious dessert to make all year around.
Aww, that makes me so happy!! Happy Thanksgiving, Agnes! So glad you loved the cheesecake!!
See All Comments