Creamy Pistachio Cheesecake (Printable)
A creamy, nutty dessert with buttery pistachio crust and rich filling, ideal for special occasions.
# What You’ll Need:
→ Crust
01 - 1.5 cups graham crackers or digestive biscuits, crushed
02 - 5 tablespoons unsalted butter, melted
03 - 1/3 cup shelled pistachios, finely chopped
04 - 2 tablespoons granulated sugar
→ Filling
05 - 2.25 cups cream cheese, room temperature
06 - 3/4 cup Greek yogurt or sour cream
07 - 2/3 cup granulated sugar
08 - 3 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
10 - 3/4 cup shelled pistachios, finely ground
11 - 1 tablespoon cornstarch
→ Topping
12 - 1/3 cup heavy cream
13 - 1 tablespoon powdered sugar
14 - 1/4 cup shelled pistachios, chopped
# How-To Steps:
01 - Preheat oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides thoroughly.
02 - Combine crushed graham crackers, melted butter, chopped pistachios, and sugar in a bowl. Press the mixture firmly into the base of the prepared pan. Bake for 10 minutes, then allow to cool completely.
03 - In a large bowl, beat cream cheese and sugar until smooth and fluffy. Add yogurt or sour cream along with vanilla extract, mixing until fully incorporated.
04 - Add eggs one at a time, mixing gently after each addition just until combined. Avoid overmixing to prevent air bubbles.
05 - Fold in ground pistachios and cornstarch until completely integrated into the batter.
06 - Pour the filling over the cooled crust. Tap the pan gently on the counter to release any trapped air bubbles. Bake for 45 minutes or until edges are set while the center retains a slight jiggle.
07 - Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 1 hour to prevent cracking.
08 - Remove from oven and cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, for optimal texture.
09 - Whip heavy cream with powdered sugar until soft peaks form. Spread generously over the chilled cheesecake and garnish with chopped pistachios immediately before serving.
# Expert Advice:
01 -
- The crust has this incredible buttery nuttiness that makes people pause after their first bite
- It strikes that perfect balance between rich cheesecake and something lighter thanks to the yogurt
02 -
- I once rushed the room temperature step and ended up with tiny lumps of cream cheese throughout my cheesecake
- Opening the oven door too early will make the center collapse and nobody wants a sad sunken dessert
03 -
- A water bath in the oven creates the silkiest texture but requires careful foil wrapping of your springform pan
- Roasting the pistachios at 160°C for 8 minutes before grinding deepens their flavor incredibly